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Thanks for the feedback, Legume. Seems like using a bag in the process, at least during this first mash, is good insurance in case the sparge doesn't go smoothly.

I know I'm asking questions already discussed, but I can never seem to find the answers in the forum. I'm gearing up for my first millet mash and have two questions: 1. Just how fine does it need to be ground. I have a Corona mill, or whatever they call the new version of it now. I'll be...

Well that's interesting. Might be one of the mistakes that turns out to be a booming success; though sounds like it would be for a sour ale. :)

I guess, it's not terribly different from what you are doing. Maybe doing that protein rest isn't so much trouble now that I think of it. Do you think pulling out the thin mash liquid is worth the trouble if the enzymes are ok at 164/165F, or so? My main concern was ensuring gelatinization and...

I think you can make a GF beer that you'll both be happy with, although I subscribe to the notion that different grain equals different taste. But, I just tried beer at Ghostfish Brewing, an all GF brewery, and I really would not have known it was GF. If someone had told me that, I might think...

Ok, this is probably a dumb idea, but.... As I gear up for my first all grain (millet) mash, I seem to be pondering ways to EASILY deal with the fact the millet gelatinizes at a higher temperature than the enzymes like. Now, I'll probably just try a single infusion that holds the temperature at...

I used 7 lbs of the sorghum syrup, and 2 lbs of brown rice syrup. I ended up with only about 4 gallons of wort when I pitched the yeast, so the starting gravity was 1.075. I think 1.07 would have been better. So, maybe shoot for less than a 5 gallon batch with what you have on hand, along with 1...

Kato: I did an IPA with the Briesse sorghum syrup and some brown rice syrup, and thought it was about the best GF brew I've had. A couple people I shared it with liked it, and one wanted to buy what I had left. So, if you don't want to go the all grain route, might be an option.

Got it. Thank you!

I see. Do we know the gelatinization temperature for the Grouse pale millet? It looks like the temperature varies by the type of millet, and for some types it's low.

Seems like alpha-amylase is used quite a bit with GF, infusion mashing. Why is this? I'm going to use millet malt, and I would think that conversion would be pretty good if mashed in the high 150F range for 60-120 minutes. I assume there is something about millet v.s. barley that makes the...

Osedax: It looks like you've had success with infection mashes, even without adding enzymes. I would love to get away with just an infusion mash. Why do you not recommend that since you've had some success there? The step mashing seems to be all over the board with temps; I guess...

Hey Osedax: was wondering about the addition of enzymes. I would use it unless it will tend to thin out the beer. I'm trying to avoid a "thin" mouthfeel with this.

Good info; thanks all. I'm thinking of a smaller batch, maybe 3 gallons, plenty of grain, and a step mash. I was looking at my old Charlie Papazian (Joy of Home Brewing) book, and the step mash process. Is that an appropriate method for these GF grains?

Hello All: I'm just starting on the GF home-brew journey since regular beer is not looking like it will be an option for me. I'm wondering how much grain to use in an all-grain recipe. It used to be I could go to my brewing books to get an idea of how much malted barley to use, but it's not...