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I've made this. Do not even attempt to do it: total failure. This is the only thing I ever made that I poured down the drain without even bottling.

Did you ever make this? I'm going to try, here is my attempt: A book I haven’t read Graf Boil approx 2 gallons of water Add: 1oz Centennial @ 60 .5 Cascade @ 60 1lb 6oz brown rice syrup 1lb D-90 1lb D-45 1.5 Cascade @ 20 Top off with 3 gallons of apple juice S-05

how many hops did you use in the amarillo batch?

All grain gluten free is quite a challenge--not that it can't be done. But you are looking at some big time decoction mashing and purchasing expensive grains in bulk. Not that it can't be done but all grain GF is the white whale on here, or so it seems. That being said, if you like hoppy beers...

It is a milky yellow. It is very light in color. My hop bag (paint strainer bag) seemed to fail and I didn't strain it before I put it in the primary. So there are A LOT of hops floating around. That will only increase as I dry hop. I'm going to rack it this weekend for the dry hopping and then...

Jeff--what is your recipe on the hoppy mead? I've enjoyed my dry-hopped cider so much I'm very curious to start experimenting more in that area.

Shortly after this post I was talking to someone who had just brewed Bell's Hopslam. He said he used 4lbs of honey in that to soften the blow of the hops and recommended I do the same. So when I brewed this I had 2 changes. 1oz of Columbus hops at 60 (don't ask me why) 2 1/2lbs of local honey at...

http://ryanbrews.blogspot.com/2009/03/buckwheat-braggot_08.html You just need to find a substitute for the 1lb of 2-row.

I'll be brewing a 3 gallon version of this tomorrow. Only I will be adding 1lb of brown sugar and after 2 weeks dry hopping with .35oz of cascade and .35oz of centennial for a week.

Okay, so this is a tribute to my Columbus, Oh and alma mater roots of OSU. Friday my wife and newborn will be out of town so I'm planning on brewing up 3 batches. Its hard to brew when you have a baby! This beer will be on the brew deck: Silver Bullets (all columbus) IPA 3lbs Sorghum...

Igliashon, A few unasked for tips/advice if I may. First off--keep your chin up. You have made some great brews. The no-nonsense stout seems to be a pretty big hit. My favorite beer I've made thus far is the Grapefruit IPA! Now in line with that it should be worth mentioning that both of...

I realize this isn't a beer--but it is gluten free and will be rather "beer" like, at least I hope so. I recently made a dry-hopped cider with cascades and I love it! There are several people making a cider right now with belgian ale yeast, coriander and orange peels so that got me to...

I must disagree, I have made several beers including a few IPAs that non-GF drinkers not only like but cannot believe they are GF. So it can be done.

I brewed this up using .7oz of cascade. I think it tastes amazing. I'm wondering if anyone has thoughts on what other hops might go well with cider?

I'll start out by saying if you aren't near Western PA this is probably not useful for you. That being said I just bought 5lbs of organic buckwheat today for $5.93! Here is their site: they have everything: millet, flax, amaranth, quinoa, buckwheat, cheap cheap cheap...

Looks good--is this a 3 gallon batch?

Ha! Well as John Calvin said, all truth is God's truth. I'll add the book to my list. Thanks!

Digging a pit? I think it was the instructions for Washington's beer but he just poured it in a barrel and covered with a canvas. Makes you wonder why we get so uppity about sanitizing.

I think the earth tones comes from the saaz hops--I've never used them before so that is a guess though. This beer gets much better with time. I read somewhere that bourbon beers need 6-8 weeks to mature in the bottle. That is proving to be true. Give it time, it'll get pretty good. I opened...

EDIT---This is for the GLUTEN FREE FORUM So I just got back from a conference outside of Philadelphia. I took my family into Philadelphia for a day so they could see some sights. We stopped by the City Tavern and I saw they had "historical" beers there based on recipes of Jefferson, Washington...