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I saw a synopsis of this article--but I didn't read it. Anyway, it seems appropriate for this thread: http://www.ttb.gov/rulings/2014-2.pdf

I realize it isn't part of your question but have you used S-33 before? I don't personally recommend that yeast; I've never enjoyed the results. I haven't used it but I believe Safbrew WB-06 or T-58 would both be better for the style you are going for. But--as the other poster pointed out, the...

look here: https://www.homebrewtalk.com/f240/

That's my style of brewing right there.

On the brewery website there is a post on funding: https://gust.com/c/ghostfish_brewing_company

Drats.

Yes, one of those posts. On a travel show last night in Laos, they mentioned a rice whiskey lao-lao. So I looked into the Lao-lao and came across Beerlao which is apparently the national beer of laos. From what I can tell it is made from Jasmine rice and millet, which would make it gluten free...

My wife purchased 2lbs of "Japanese Red Bamboo" honey for me for Christmas. It comes from Japanese Knotweed but is, I guess, called red bamboo because that is more appealing. It is a red honey with a sweet taste, according to the label. I thought I might make a 1 gallon batch but I usually...

This is excellent news! I remember that has been a dream/goal of yours from the start. Will you have a menu in the taproom too? I'm very happy for you, all the best. I live in PA and we have terrible alcohol laws. But if you guys can ship your product to Ohio, I promise I will order it and...

I misread the yeast--osedax is right. I thought it said white labs but it clearly doesn't. I would use a white labs version (assuming they have a belgian one).

Hops and yeast can stay the same, as well as the clear candi sugar and other adjuncts. I'd do 2lbs of sorghum syrup 1lb honey 1lb of rice syrup and 8oz of maltodextrine

A nice, dark doppelbock.

What about brown rice syrup? I use Lundberg's Brown Rice Syrup which is usually found in health food aisles. I also have used corn syrup (baking aisle) and molasses as a fermentable. Most Sorghum extracts aren't actually from sorghum malt, I think they are basically sorghum syrup (but I could be...

Dry-hopped cider has become a regular in my house. I have always used cascade, though I'm thinking about exploring a different type with my next batch. I usually let it go dry, or near dry. I find that way the hops/cider go together better.

Same critique I've had of others in the past...that is a lot of fermentables! When I do a 5 gallon batch, unless it is a dark beer, I use 3lbs sorghum, 1.5lb brs and 1-2lbs (though usually 1lb) candi syrup.

I love my hard cider that I dry-hop with cascade hops. I think this sounds like a delicious idea that I may have to try. Anyone out in Oregon able to pick any up and taste it--please post here with your thoughts on how it worked out...

I would just like to say this turned out to be an excellent beer. It has a slight, roasty (almost pumpkin) flavor with a hint of cinnamon at the back end. If I make it again, which I might next fall, I'd do 3 gallons. I don't think I could handle 5 gallons of any pumpkin beer, but I wish right...

As my family continues to grow I have been brewing less beer and more cider. But I have this week off so I thought I'd brew a beer or two. We have a large (30 at least), unplanned, unplanted pumpkin patch in our back yard. I was looking at it yesterday and thought, "Why not?" So I went and...

I haven't used Briess' tapioca syrup but tapioca syrup, brown rice syrup and candi syrup is my favorite combination when making a dark "malty" beer.

Your post reminds me of this: http://aggieotis.blogspot.com/2008/10/malting-gluten-free-grains.html