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Not a problem, that's what this forum is all about. We've been living in Fulda just over a year now. Its been fun, we're in a smallish town, so for the most part we're limited to German and Italian food, but its all good.

Best is to put them in a paper bag. The reason is that some of the off, burnt, astringent flavours that come from roasting are released. If you are not going really dark, you could try just go from oven to pot.

Sorry, the word is waft.

NP That's a matter of preference. Some soak them in warm water for a couple hours first then drain and roast. It seems to mellow the flavour a bit. Others just open, spread and roast. In any case, you usually want to let them mellow for a week or so

Sorry, missed a point. You probably want to use a grain/hop bag. You don't want to boil the grain, that will draw out the bitterness and astringency in the grain. Steep the grain at about 155F for 30-60 minutes, then pull them and start the boil.

Cracking the grain is really to provide a greater surface area for 1) the water and heat to work on to release the starch 2) the enzymes to work on to convert starch to sugar. If you are not adding an enzyme, you don't need to crack them. If you are cracking them, any method you mentioned is...

Just a slight correction, you keep saying "grain based beer" in reference to barley/wheat/rye beer, inferring that there are no grains in gf beer. Gluten free beer is grain based, just not barley/wheat/rye.

Planning on brewing this in about a month. Thought I'd get some feedback beforehand: Boil: 7L Batch Size: 10.25L OG: 1.047 FG: 1.010 IBUs: 24.8 1.0 kg (2.2lb) Buckwheat, Wet Roasted Medium - Steep @ 68C (155F) 30min 0.5 kg (1.1lb) Millet, Wet Roasted Medium - Steep @ 68C...

Honey of a Gluten Free Lager Various Gone with the Wheat Kits

I haven't played with malting or mashing at all yet but before brewing anything I spent a lot of time reading whatever information I could find. There are a fair number of reports, scientific papers and methodologies out of Africa regarding the malting and use of Sorghum in beverage production...

Continuing my quest for good spring/summer drinking beers, I decided to try a ginger beer. I want something that isn't just sharp ginger flavour. Boil Size: 7L Measured OG: 1.052 Estimated FG: 1.004 IBUs: 17.3 Batch Size: 10.25L Boil Time: 45min 1,00 kg Agave Nectar, Light/Amber -...

So are you planning a full all grain, self malted grain, decoction mash? Ale or lager? You mentioned that you will not be using any adjuncts, why is that? Adjuncts are as much a part of barley brewing as gluten-free brewing. Could you post up the recipe, process and style you are planning...

The lack of head is really a condition of Gluten Free beer. Seems to be a protien deficiency in the wort. There are various methods to improve it, Malto, oats, some have said bananas help. Next time try cold crashing (place in a fridge for about 48 hours at 3-5C/38-42F), that should help it...

Bottled this up yesterday with 83g dextrose for a carb level around 2.9. It sat for a week on some mixed berries (blueberries, raspberries, cranberries, blackberries) then friday I set it to cold crash for 48 hiurs and threw in 20g of pectolytic enzyme. Came out really clear, with a realy deep...

They were talking about Clarity Ferm. There is a great deal of information about it in This Sticky

Just as another option you could consider liquid smoke.

The recipe looks good. Have you considered Cocoa Nibs instead of Cocoa powder. I just bought a large bag that I plan on using for creme brulee but may use some for brewing as well. They smell phenomenal!! Also, when smoking food, softwoods like pine are usually avoided. They provide more...

I'm note overly worries about the appearance. Also I looked if up this afternoon and the berries are considered low pectin fruit anyway. What do think about the carbonation? Should I go with a higher carb level?

To get more of the colour into the brew, add more sugar to the promary fermentation and, though there isn't a lot in them, they provide additional nutrients into the wort for the yeast. I didn't want to do a nutrient addition to this batch and figured the berries would help.