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Keep in mind this is a gluten free forum so pilsner malts are not available to us.

I have two lager threads in the forum but can only speak to the Munich Dunkel I made - link. It was delicious and will certainly brew it again.

Thank you!! The taste itself was not bad, just the unpleasant smell kind of killed the enjoyment. I drank an entire bottle to test if i would get sick or not and nothing adverse happened to me.

Thanks for saying this. So is there a chance that by next Saturday these off scents will go away?

Very disheartened at the moment. Last night I decided to crack one of these open to see how the conditioning is going, knowing that next Saturday is when they will be 100% ready. Unfortunately, the beer has a musty smell to it and from what ive read it seems like mold somehow got in touch with...

Taylor - fair points, the recipe I used as a base called for Challenger and North Down hops, both of which were not on GFHB.com. So I used this substitute chart and found that Perle does a good job. https://grainfather.com/hop-substitution-guide/

Chris - I realized I never answered this question you had earlier. I am generous with my rice hull additions so ive been lucky and not had recirculation issues. One brew, before I had the 1000 micron screen, the pump did get clogged but I am attributing that to not having a suitable screen for...

I have done the increased step mash process for the first time on the British Ordinary Bitter, really excited to try that one!! Also, I messed up, I have Dark Rice Malt, not Dark Millet. Do you think that would change things up much?

Thanks for the guidance on yeasts!! Given my experience in brewing, i've been trying to use different yeasts with each brew, just to see how they go. I have some M36 Liberty Ale yeast here too. Would copitching that with Windsor be a bad idea?

For my next beer, I want to make my own custom grain bill. I like english ales and already have a delicious brown ale recipe so I decided that a pale ale is in order. Using this traditional grain recipe as the base, here is my proposed grain bill: 10# Pale Millet (73%) 2# Corn (14.6%) 0.5#...

Bottled these today. Honestly shocked at how different the color is now compared to the color it was on brew day. Nevertheless, excited to try these in two weeks.

much appreciated!!

Here is a glass shot, very carby.

So i tried one of these about 10 days ago and the taste was very harsh. Particularly the vanilla and coffee flavors. I'm going to let these condition for a month before i try them again but harshness aside, I didn't enjoy the syrupiness even though i couldnt taste a sorghum twang.

Once you hit FG, is there any reason not to bottle?

sorry your fermonster is arriving damaged. they really are wonderful fermentors, just pay close attention to the gasket that goes under the lid. ive had a few occasions where i had small air leaks. didnt impact the beer but there was no airlock activity.

The Tilt Hydrometer is nothing short of incredible. I have already hit the FG in less than 3 days!! Unfortunately, for about 6-8 hours, the fermentation temps reached 74 degrees and per the instructions, the ideal range is 68-72. How much off flavors should i expect given the less than ideal...

Happy Sunday everyone. For my latest round I wanted to try a new style and decided that this ESB recipe would be the one to try. This beer marked a number of firsts - actively manage the ph, use of Ceremix & Ondea Pro as well as using a Tilt Hydrometer (credit to Silly Yak for the suggestion)...

Curious if you have seen the new grains on GFHB.com? There are a few varities of Vienna now. https://www.glutenfreehomebrewing.com/STOREProduct/1420/Medium-Roasted-Vienna-Millet-Malt--5-LB.html

Chris, Skleice, always appreciate your insights and guidance. I need to get out of this 'pale millet or pale rice is the only base malt' mentality. Appreciate knowing that I have been under using yeast nutrient as well.