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Try it and see!

If you want a hoppy beer a 3:1 ratio of sorghum to rice syrup works quite well. For malty beers limit or eliminate sorghum.

A vegan burger?

Man, I feel like in PA I'm stuck in between the craft GF beer movement. Oregon and now MA! I don't know anything about sake, I've never had it. But I am interested too.

I second Osedax about PA.

I've never bothered with a starter but why the blonde candi syrup? I see the yeast is Ale yeast. I only ask because I've used the blonde candi syrup before and it really doesn't impart any flavor.

TN Banjer you are in the unique position of being able to DRINK barley beer but are brewing Gluten Free beer. If I may add to what was already (well) said. If you are going cheap (I identify greatly with that method) here are some items you can get at the grocery store to help your beer (forgive...

https://www.homebrewtalk.com/f164/xanthan-gum-vs-guar-gum-381429/ I was going to add xanthan gum to my last batch but well...forgot. My wife keeps telling me I need to write everything down before I start. she is probably right.

Harvester is still only available in OR, right?

I'm happy to hear this turned out well! I still haven't brewed it. I've been on an IPA/Cider kick (with one hard lemonade that is awesome). Although just the other night I was drinking one of my last doppelbocks and I thought I could use more non-IPAs and REMEMBERED this recipe. I have all the...

Has anyone had this yet? Looking at the website, the ingredients look almost exactly like something many of us would make...except they use "caramel color." That is kind of surprising since I don't like any of their beers. http://www.newplanetbeer.com/gluten-free-beer/amber-ale-2/?ao_confirm

What is the difference between sorghum extract and sorghum syrup? Was this a 30 minute boil? What is up with mosaic hops? I'd never heard of them until about 2 weeks ago, since then they seem to be popping up everywhere! What is their flavor profile?

buckeye, no I did not carb this. I've had one too many bad experiences with stovetop pasturizing my hard ciders. I know, I know, it is easy. Something just doesn't compute and so I get bottle bombs. After a couple of batches of bottle bombs I don't make any of my ciders (in this case lemonade)...

If you are looking for maple flavor, I would avoid maple syrup and go for maple candy sugar. Although a little maple syrup, say 6-8oz is supposed to help with the overall body of the beer. One of my favorite meads to make is acerglyn, which is primarily fermented maple syrup. While it is...

That is the theory. I'm not the right one to ask. I really haven't found any issues with sorghum. When I use sorghum it is either an IPA or Belgian style (spicy) beer and that seems to hide the sorghum just fine. When I want to make a dark "malty" beer I use tapioca and brown rice syrup with...

I'm not sure about it...I read about making it a while back but didn't like some aspect of it. Whatever the case, this is a great alternative and easy.

Well I had a glass of it today...it is still young but I must say I'll be making this again. I've thought of making skeeter pee but this is pretty good too!

Did you make this--how did it turn out?

I realize this isn't exactly a cider...not sure where to post. A few years back my wife and I visited New Orleans and I "discovered" Louisiana Lemonade which is basically lemonade and rum. But I found it very enjoyable and refreshing. So I thought I'd try to duplicate it but with hard...

I'm assuming this is for a 5 gallon boil? I would do 2lbs of the D-180 and definitely NOT 1lb of molasses. Go with 1lb of BRS. I'll let someone else comment on the hops, I'm not that familiar with those.