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Sure i want to collaborate! My recipe was basically ig jones no non-sense stout which i trust you have come across. I really roasted the grains i steeped which helped impart some toastiness but it still wasnt enough. Maybe your gas hog rice will do the trick ! I never used it. Maybe...

For those of you that have brewed the ghost fish grapefruit IPA I have a question. Other than the impact on hops isomerization, is there any reason to add half of the Sorghum syrup at the end instead of beginning?

Thanks for sharing the story. Its very possible you could have gotten the same results by giving the fermenter a good shake. Glad it's working please let us know the results. I am interested in brewing a stout. I have brewed something similar to what you have with a lot of dark candy syrup but...

I toasted the quinoa dry in the oven until and steeped in water at typical steeping temp, say 170 degrees for a half hour and then dumped it in my brew kettle.

I heard an interview with the brewmaster from glutenberg and he explain the primary reason they use quinoa is for head retention. I have steeped toasted quinoa in my beer before but it was one of my first brews ever so I was unable to determine the difference it made in the beer. As far as...

Looks like IG's grapefruit IPA recipe. I have made this (w 5 lbs of sorghum syrup only) and it turned out terrific, so I gave your recipe five stars.

Thanks for chiming in, Northern ! Always awesome to hear from someone one with practical expertise.

I only measure my gravity with a hydrometer after cooling the wort and then maybe twice before bottling sometimes only once if the beer has been in the fermenter three weeks. As far as when to add the clarity ferm you make some good points and I will just stick with white labs instructions.

I havent tried a cold crash yet, i just picked up some gelatin so i will give it a go in my next batch with clarity ferm. Is is definitely not necessary. That's a pretty high Gravity beer you are Brewing. Does one sachet of us 05 get the job done? Or do you need more than one? Do you need to...

Two more clarity-ferm questions: Numero uno: I believe that clarity ferm reduces final gravity below what it would otherwise be. This is based on my experience and also a youtube video where a guy split a batch adding clarity ferm to one half. https://www.youtube.com/watch?v=86EfzU88lV8...

That temp and 05 yeast was likely fine. The shelf life of the syrup is pretty long so probably ok. I do always add maltodextrin for body, mouthfeel, and head. I wouldnt at all be suprised if it improves with more time.

Hmm, thats too bad. I find that the Breiss Sorghum syrup is a great product and i have been making terrific beer. I find that it needs 3 weeks of bottle conditioning to be finished and have a good head. It benefits fron some adjuncts but even alone i have not had anything resembling cider...

If your girlfriend has celiac, you should use all gluten free ingredients. Reducing gluten with clarity ferm is not safe for her. Its fine for those who are just intolerant.

Nice. Keep us updated with the results.

Here is a pic of the honey I have been using ...it is very potent and provides a bit of a malty backside.

There is no reason you can scale up or scale down a recipe - , there is no magic in a 5 gallon batch. Perhaps you used a 5 ga bucket or carboy and it had a lot of empty space where air/oxygen could find its way in? My beer is 3 weeks bottle conditioned and it is really good. I made it for the...

Hey Labatt, My brew turned out just fine. It is very similar to another brew I made, but slightly inferior. I was making a light beer for the Corona drinking crowd and found I didn't like it as much as previous brews. I did use clarity ferm and the beer does not have a noticeable twang. I...

I brewed up a batch earlier this week using sotghum, clarity ferm, and US05. Will certainly post results to provide more data points...and the recipe if it turns out to be anything special.

Outstanding ! No unpleasant sorghum finish. I am aching to brew again soon when I can find the time.

My LHBS has clarity ferm for $3.25. About $6 at Amazon. I believe Labatt is using only Breiss sorghum syrup.