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i was going to bottle the batch this weekend but it is still really cloudy and I see some very fine bubbles still coming out of it which i think is keeping it cloudy. I will give it another week in the secondary and probably call it good. Not sure if the citrus peels I tossed in gave something...

I am not sure how much malting changes the starch content that gets turned into sugar but I know the kilning reduces the available starches (at least I think that is what happens). Male millet malt is 32 ppg and the darker roasts go down from there to about 25ppg according to...

Look around for a corona style grain mill. Not sure the availability in Australia but I would suspect you should be able to fine one. I got a cheap chinese produced one on Amazon for 20 something USD and it works well. Also from what i have read, it really seems that these grains need more heat...

glutenfreehomebrewing.org has a lot of recipes from extract to all grain listed in their recipe section that might give you some direction. I just started brewing and planed to do a handful of extract batches but after I started looking realized there is not much available for GF extracts...

And one more update to end the weekend. I got curious and took a whiff of the secondary, MUCH stronger citrus aroma... almost too far, but I know this ~should~ mellow out (right?) during carbing and some aging. I ordered about 40 more pounds of grains (once GFHB is back in stock on buckwheat I...

I have limited experience (i.e. 1 batch that is still in the secondary) but here is what I learned from doing my batch (details in the citrus ale thread on the GF page). First- you want to mash the grains for a long time... 2 hours+ with enzymes (i used the maximum enzyme per the instructions)...

Just racked it... HOLY SEDIMENT BATMAN! I lost close to a gallon full of sediment and yeast and it was pretty well concentrated down. It has a very nice golden color to it. The citrus taste is not really coming through. I think it may have been better to put the citrus peel right into he...

Ok so i just checked gravity. ~1.016 WOW that was fast. It probably was about that low last night since the air lock complete dropped when i got home from work yesterday. I took a small sample out to taste (super early but hey why not). I am pretty sure I am tasting the rice malt but not in a...

I pitch the yeast when the wort is with int eh temp range specified on the package, this batch I think it was 88*f which is the low end. After that I mix and let it cool naturally. It started fermenting very quickly and was taking off like a rocket with in 12 hours (almost no stop in the bubble...

I wonder if the extra long mash time helped that (probably about 2:40 total) and i soaked each of 3 sparges for 15 mins... Not sure how I got that many points because the OG was taken after a full gallon of water was added and I had left about 0.5 gallon of trub in the boil pot... but hey if my...

And it is in there fermentor! :mug: It turned out very very veer cloudy even after whirl pooling but i guess it will settle out. I got over 4.5 gal from the sparging (probably closer to 5 gal). I had a little over 4 in my main kettle and then boiled the remainder on the side and added this...

Got about 30 mins left in the mash rest. I was curious and pulled a sample to so starch tests with at 1 hour and 30 min left, both failed so I hope it kicks it up. The wort does taste sweet though so I know it is working. I know there is some hate for the coleman 5 gal coolers because of their...

And we're off! I started out with 2.5 gal water, treated with gypsum. The 125*f rest was very easy to achieve, i am using an electric stove (flat top) and after the water got up to temp i poured the grains in and just cut the heat. It actually crept up to 130 over the 30 mins, and i even added...

Well had a problem at work so had to go in today. So this gets pushed to tomorrow hopefully.

Hi everyone, I am starting a new thread since I have made a substantial diversion from my original post about a lime ale. This will be my weekend project this weekend. I want to try and give as much detail as possible so (if this actually comes out ok) others can follow along exactly. Partial...

haha yeah, I am planing to brew up a batch of beer this coming weekend if the USPS will deliver my grains (the whole Gluten Free thing throws a few wrenches in procuring ingredients easily :( ) I think the orange blossom mead being rather light and dry will be drinkable in 3 months from start to...

Yeah i knew it would be dry but wow lol. The dryness in the mead is nice (i think mead may be the only alcohol I like on the drier side haha). With taste being so subjective others may not taste what i am tasting as cherry but thats the closest thing I can relate the taste too, its more of a...

Update, I racked the orange blossom mead and apple cyser yesterday. Busy day yesterday started of by bottling a batch of beer and then intended to rack the 3 batches of mead. Orange blossom mead is coming along and has a nice flavor already but its lighter and drier than i expected it to be...

Ok so I have it settled. No to extract only, partial mash with what I listed for the summer citrus ale. I spent days looking up mash stuff and have found some good instructions for single step mashes with GF grains. I will start a thread up probably Friday documenting the brew day process and...

Ok so I have been doing a to of thinking and reading and here is where I am at with recipes, I have decided to scratch extract only and going with partial mash. Hops are where I am really stuck and values on citrus peels and some of the other additives I am kind of shooting in the dark. First...