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So now that we're through the holidays and almost through January, I figure its time to plan a few different beer for spring. I started with Chilort's Raspberry & Blackberry Beer and modified based on the ingredients that I have available here. I just cannot find Sorghum Syrup here in...

Just to add a point, some have noted that the sorghum "Twang" is reduced when the Sorghum Syrup is a later addition to the boil.

Gypsyhead, Very interesting recipe!! I've read a few posts about oat beers on here but I haven't read anything recently, thanks for posting all your effort. What Thanantos said here is unfortunately true. There are issues with cross contamination with oats and a great debate...

Setsumi, As far as the science shows, Sorghum Malt works well as a base malt and can be used for converting adjunct grains, though the amount of adjuncts needs to be carefully planned. The sour note that you mention seems to be a natural flavour of Sorghum coming through. Most on here...

Stikolaboloni, Barley, Wheat and Rye all contain gluten protiens and cannot be used in any way in a Gluten Free brew. The grains that igliashon is referencing are Quinoa, Buckwheat, Amaranth, Millet, Sorghum, Teff, Corn and Rice. Oats are a hot point of contention. Though the protien in...

Interesting that The End Of The World beer makes your throats start to constrict.

Just brewed this one on Saturday. Its smelling awesome. My original plan was to rack onto vodka soaked vanilla beans for 7 days after 2 weeks in primary. My company has different plans, so its going to sit in primary for three weeks while I'm travelling and I'll bottle it when I get home...

Dude! That's awesome data, thanks for taking the time to pass it on. Looks like the chestnuts might benefit from something like a cereal mash. Thanks again!

This is a Gluten Free Beer but advice on the process from Non-GF Brewers is more than welcome. So 10 days ago I kicked off my first brewing experience with my first batch. This was a twist on LCasanova's ABA, using all BRS because I can't find Sorghum Syrup on this side of the pond...

Cane and corn sugar will not add gluten. Be careful calling a clarityferm treated beer gluten free, better to say low gluten. 10ppm is low but some people may have a reaction to it. I know for myself, I can feel the effects if I have more than one treated brew in a day. There is a stickie...

I really like the idea. Give it a go and let us know how it goes. I'd be interested to know if the hydrometer reading would change, since the density of the starch soultion would be different than that of the sugar soultion (wort pre-boil).

From this side of the pond I've had: BeerUp - Austrian (millet, corn and buckwheat) - Excellent, best I've had so far Lammsbrau - German (Barley with gluten removed) - No bad, not great but not bad. Tasted a little skunky, what is it with GF brewers and the green bottles? The other problem...

Take a look at this thread: https://www.homebrewtalk.com/f164/gluten-free-birthday-barleywine-196056/ and be prepared to wait. As I understand it, the higher the alcohol, the longer it may take to mellow out and the flavours to meld. This is where you can take advantage of using sorghum...

I'm in Fulda and I have't been able to find an LHBS around here. Instead I've ordered most of my equipment from Brouwland, Amazon and Hopfen und Mehr. Brouwland was the simplest because they have an english section to their site and they are just over in Belgium so shipping isn't much. PM...

Hello All, Just wanted to say hi to everyone. I've been lurking this site for a couple months now and since I've really enjoyed it, I thought I should purchase a membership and make my voice heard. By the by, are there any other ex-pats living in Germany on here?

So I've read through all of the threads in this subforum, trying to digest as much info as I can. I know that there were some threads on using bananas in the mash but IIRC they all referenced using RIPE bananas. Has anyone tried using green bananas? I ask because I read the following...