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Decided to bottle these tonight and it turns out the FG was 1.021, just like everyone said the refractometer was wrong.. So happy to say this beer ended up with 4.7% alcohol. Now they are boxed up and about to set in my bilco doors for 5-6 weeks. Cannot wait to try these!!

I've found this page to be invaluable in my experience brewing GF - GF Malt Table - however, there are no references to Pilsner or Marris Otter like malts. What has anyone used, or heard of using to replicate Pilsner and Marris Otter malts?

I am using a refractometer and am reading the FG. What alcohol am I not taking into account?

Unfortunately I've had a stuck fermentation for the past 3 days... I brought the fermonster into a 68 degree room, hoping that it wakes the yeast up so they can finish their job. Should this not work, it looks like ill end up with 3% lagers. not the end of the world but still frustrating.

I can only speak for the M&B but the time I overheated the unit was due to my own error. The M&B has a maximum 3.5 hr run time, so when I sparge the grain pipe I turn the unit off to give it a break. The M&B also explicitly states a maximum of 16lbs grain bill and that no grain bag should be...

I imagine it would. I just reset the temperature to the 140's and then wait for the temps to fall naturally. While it takes more time, its actually a good thing for gluten free grains like millet and rice because starch conversion into sugar take longer.

I prefer reverse step mashes. I heat the strike water to 173F and add Termamyl and hold for 20 minutes. Then I drop to 140F and add SEBAmyl BAL and hold for 60-90 mins. E4 isn't really a big deal, there is a button underneath the unit that needs to be pressed and held to rest it.

I always do step mashes or reverse step mashes since gluten free grains demand it. I do not put a grain bag inside the grain pipe.

I am going to bottle when the gravity gets to 1.017 or there about. Then I am going to let the bottled beer sit in a cardboard box which will sit on a staircase underneath the Bilco doors that lead to my basement. Most likely I will let the lager for 5-6 weeks. I'll post pics again once I bottle.

I took at gravity sample today (currently 1.032) and was impressed at the color difference from Day 1 till now. Is yeast activity the reason for the more 'yellow' beer?

The video below shows that my airlock has a slight leak, given there is no bubbling with such a vigorous fermentation.

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This is brilliant! Where did you find the bolt that can screw into the mill?

Yes I am. Eventually I will purchase the $300 grain mill on GFHB dot com but I personally want to use the next $300 I spend on home brewing to be on a chest freezer. Lagers are my favorite and only being able to make 1 - 2 per year leaves me wanting more.

OG was 1.057

Now that it is cold enough to lager in my basement I wanted to use the opportunity to try a new lager. I used this recipe - Classic Vienna Lager - as the staring point but made some adjustments and ended up with the following grain bill and yeast. 12 lbs Vienna Millet 2 lbs Biscuit Rice 2...

I'm entering a brown ale I made in late October.

I was entirely unaware of this thread and brewed the OP's recipe for the most part. Tracking my progress here - Chocolate Oatmeal Stout

Curious if anyone in here from Pennsylvania will be competing in this years competition? It'll be my first competition and I'm excited to see how it goes. 6th Annual Pennsylvania Homebrew Open Competition

Great to hear. This will be my second year on the mash and boil and im at the point where i want to be able to fill a 5 gallon keg and then have like a case of bottles. Its getting harder and harder to talk myself out of not buying the Trio.