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EvamLouis, The steeped grains add colour and flavour but you're right that there aren't any fermentables. This is that step between extract and partial mash Sent from my SGH-I337M using Home Brew mobile app

I know it's a little overkill but I started about a year ago and the first thing I did was read every thread in this subforum starting at the oldest, granted I wasn't really busy at that time in my life. Start at the oldest and flip though some of the threads. The titles are pretty good...

C-Rider, The changes i would make to the original recipe is back the rice syrup off to about 3 ponds (1.35kg) and kick the Fuggles (bittering addition) up to about half an ounce. This should balance the beer out a bit more. It was my first brew and I didn't know my equipment at all so I...

Hey C-Rider, That recipe was actually for 10L, about 2.5 gallons. So if I were you I'd take the recipe as is and start with about 3 gallons of water to account for grain absorbtion and boil off. Just toast the grain till a nice brown, let it waft about a week then steep for 30 minutes at...

Hey C-Rider, Try taking a look at my Confused Brown Ale Recipe. I have only been allowed to use Rice Syrup for the most part here in Germany and that was one of my first beers. BC

Check the list of recipes too

What can I say, they aren't keeping me busy here and I'm really excited to get home :) Oh Canada!! Microbrasserie Nouvelle France is another GF Micro in Canada. About 3 hours from you but they've actually gotten to the Point where they distribute to the LCBO so I'm planning on looking for...

There are a number of consultancies you can find with a good web search.

whiteknuckle, You could try contacting Glutenberg in Montreal and see if they have any malt they would part with. I haven't tried that route yet but I plan on it in the new year when I'm back in Canada. The don't seem to go very dark, but they may have a supplier you could talk to...

Powdered Sugar has an "Anti-Caking" Agent in it. Corn Starch, wheat flour or calcium Phosphate usually. If you add it to the mash, the enzymes would convert the corn starch/wheat flour. You may want to consider something like Caster Sugar/Baker's Sugar/Superfine. The crystals are really...

Oseloth, There is a reason that the developed world has gotten away from lead water pipes. Even cold water can pick up traces and it doesn't take much to give you lead poisoning. The Heat Exchanger may be made from copper but it was probably soldered together with lead based solder since...

Signed Up! BrewCanuck <=> ThirstyEng

I haven't brewed with Sorghum yet but based on what I've read I think you've reached your final gravity. Has it dropped clear? If so you can probably bottle. Let it Age at least 3 weeks before you taste.

I haven't really brewed with the CMC or Grouse malts yet but I've actually wrote your recipe down to try in the future. Here is what I would plan on: 9 lbs Pilsner => 9lb CMC Red Proso Millet Pale Malt 2 lbs Cara-Pils/Dextrine => 12oz Maltodextrin 8.0 oz Aromatic Malt => 10oz CMC White...

Has anyone tried simmering/reducing the watermelon Juice to intensify the flavour?

The liquid yeast is usually grown on barley malt, meaning that it is a source of gluten contamination. I know somewhere in this subforum someone calculated it out to be about 2ppm in a 5gal Batch. So you can assume that you've probably got some gluten contamination though. Keep in mind that...

Welcome to the Board and congrats on your first brew! Just to address your questions: 1) Your OG was probably a Little low because you boiled with the lid on meaning you were trapping the steam. Basically by doing that you are reducing the amount of water lost to Evaporation and keeping...

Beersmith can be a little overwhelming at first but I think its awesome. The oats should add a little body to your Saison but you might get a Little starch haze. The ginger beer was good, not real traditional since I didn't use a Ginger Beer Plant but it came out tasty. I ended up Splitting...

First off, Welcome! You can look at the Recipes section for some examples of GF recipes. What style are you looking for? What do you like? My Basic advice would be: - Split the Sorghum and add at least 50% late in the boil - Add the honey late in the boil or at flameout to...

There is a thread in the mead Forum where a guy combined mead methods and Koumiss which is a traditional fermented Mares milk drink from central asia. This methodology could work for a Milk Stout Variation. He said the mead came out very smooth with a tangy nuttiness he attributes to the milk...