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I have left over grains and was considering grinding them up and making a batch. Based on the grains and quantities (in lbs) below, would this be worth brewing? How would I even know what OG to target? Pale Millet Malt 3.81 Biscuit Rice Malt 2.90 Crystal Rice Malt 1.99 Munich Millet Malt...

I have a corona mill, how do I translate those dimensions to it? what mill do you use? Thanks as always @skleice, you've been very helpful.

I am struggling with knowing if my grains are being crushed at the correct size and in researching I found what seems to be conflicting information from glutenfreehomebrewing.com team. In this YT video, they say that too coarsely ground malts mostly likely lead to stuck mashes even though...

I am fermenting in the mash and boil but am already stoked for the next brew.

@skleice My OG was 1.040 unfortunately. The mash temp on the unit oscillated between 155 - 163 for 90 mins. I am going to add an insulator so hopefully it will reduce the oscillating temps. I should also call out that I did the full 16 pound grain bill. Next time I will use a grain bill for...

Here is a shot of wort which drained from the grain basket overnight.

Hi All, Yesterday (12/26/2019) I had my first brew day with the Brewers Edge Mash and Boil. The unit has raised my beer brewing game - now I just need to iron out some inefficiencies with my process. As a big fan of GFHB.com, I used this recipe...

Thanks Costalbrew! I have heard many good things about the facebook group but I cannot stand the ethics of facebook so I choose not to use their service. I'll learn what I can from other sources. Do you brew GF beers?!

I ran my unit through a system check yesterday. Did an entire run using only water to observe how the unit works. Really excited to give this a go. 12/26 I am going to brew this. https://www.glutenfreehomebrewing.com/recipes/showrecipe.php?recipeid=208 (Will create a thread for it)

After reading this thread I felt confident enough to go ahead and buy a mash and boil (with pump). Has anyone ever had a clog with this unit? I imagine if it gets clogged, I would just shut the pump off and manually sparge? Per these instructions they make it look like the user has to dump...

I got zero fermentation with the yeast I used. What could have killed it if not cold temps?

I stored yeast in my fridge @ 40 degrees fahrenheit and it killed it. To avoid this, what temperatures do you store your yeast at?

Have you ever had YooHoo? In the USA, it is a chocolate "drink". It is not chocolate milk, which is thick. YooHoo has a more watery quality to it which is how gluten free beers tasted to me at first.

Wholeheartedly agree, didn't ferment for nearly long enough. Chalking this batch up as learning for sure. When you say "closed" system for NEIPA's, are you referring to canonical fermenters?

Hi All, So I am still very much learning but I am happy to say that 8 bottles of this California Common are now fermenting in the fridge. You can see the recipe calls for a 7 - 10 primary ferment and then a 7 - 10 secondary ferment...

I agree with @muddy1015 - please share!

Yeah man, that'd be dope. Once I get a batch of GF beer that I am proud to share, I'll follow up on this.

hey guys - I am in the Philly burbs as well. Really close to Tired Hands. One of these days it would be cool to have a gluten free home brew meet up.

Thanks! What material do folks use for a splatter screen? Also, what is the grain pipe? I currently brew 1 gallon batches on my stove and my most recent brew has inspired me to step up and the BEMB seems like a good move for me.

I have noticed that my GF wort is much thicker at the bottom of the kettle and carboy than when I used to brew regular grains. As others have posted, my concern is the ground up millet being a problem.