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thank you, you can tell im new to the equipment.

im about to do my first brewday on the SVBS. Can anyone recommend hardware I need to pump wort from the SVBS to my CF5 fermenter?

Any update on how these turned out?

Has anyone been able to try the Pilsner millet or the new rice base malts? Any feedback would be highly appreciated. https://glutenfreehomebrewing.com/store/show_cat.php?page=1

yes un-milled and smell good. thank you!

I've had work consume my life for over a year and haven't brewed as a result. As a result, I've had grains in a air sealed container for 12 months now and I plan on brewing soon. Will these grains work or be a waste of time and effort?

Hi Hoppy - appreciate the response. I'm celiac and posting the GF forums, the link I shared contains a recipe on the gluten free malt website. So i think i have to smoke the malts on my own as I do not think anything like Wyermann exists for gluten folks.

Hey everyone, I'm planning what to make for the upcoming fall season and i've never made a rauchbier. Has anyone here ever done so? I am trying to visual the process described here - link - and am having a hard time doing so. Any experiences shared would be welcomed.

I ordered one of these. How do you transfer wort to the fermentor?

Gluten Free Kentucky Common Ale was bomb, these didn't last long at all.

fascinating. id never heard cholaca before and i cant say whether treehouse uses a centrifuge. Based on this article, it seems like the only option to me would be to bottle the beers and then heat water in the mash and boil to 140 degrees, then dunk the bottles in mash and boil for a short...

Given how happy I was with the Human Condition clone I made, I want to try and make another TH stout I fondly remember. Here is how TH describes the flavor: https://www.beeradvocate.com/beer/profile/28743/335837/ On youtube, while not a gluten free brewer, i like the way this guy describes...

These are really good, the 34/70 yeast has a great clean crisp characteristic to it that I really enjoy. Compared to the Kentucky Common I made, the lack of oats in this beer is stark, its almost like this is watery compared to the Kentucky Common. I need to play with the grain bill, I added...

the more of these i drink, the more i like it. whats standing out more to me is how neutral the Koln yeast is. The grains are the dominant flavors and I guessed I never picked up on this before for some reason.

so basically all this beer needed was a few more days to bottle condition. its a delicious beer and the subtle chocolate and caramel standout once the nuttiness of the oats died down. very much worth brewing this one.

While we are still in the middle of winter in the mid Atlantic, my mind is looking forward to spring and to that end, I want to brew something like this. It basically looks like a pale ale fermented with crushed grapes but id really appreciate how the folks here would tackle making this a GF...

grain to glass in 12 days is a record for me, this style is supposed to be consumed green but in hindsight it would likely benefit from 2 weeks in primary and 1 week bottle condition. the effect the oats have on the body of the beer is the first thing i noticed, that and they have a dry...

HNY everyone, I closed out 2022 brewing the Kentucky Common. Very excited to try this one, if you've never used Cluster hops, you'll be pleasantly surprised, their aroma was something else. The oats give the wort a velvety characteristic that I'm hoping translates into a creamer mouthfeel...

good catch, i over looked that. And I think you answered the question too! @Christoff it looks like 3-4 lbs of rice syrup will be suitable swap for the pale rice malt. The signature taste of this beer comes from the Sorachi Ace hops, they literally taste and smell like lemons.

dme contains gluten which i cannot consume, so im not really sure how much of it you'll need.