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Hey Ive a few tips ive learned that have helped me a lot. I was waiting 2 weeks to ferment and then 3-4 weeks to bottle condition to get a decent result. Now Im going from brewing to really good (way better beer) in 1 week. I have been using a GF nutrient di-ammonium Phosphate to get it to...

strongly dry hop it, and add di-ammonium phosphate, it will ferment out in a couple of days instead of a few weeks.

i'll check the oats, i dont have anymore test kits. ive found they work pretty well in general for what ive tested, but i have heard of false positives/negatives as well. they have examples of the barley test result examples as well as many common other food items now on their website. its...

Just tested this for gluten, it was a 5 gallon batch with 5# of fawcett malted oats, some sorghum, dark candy, and maltodextrin, and whites ale yeast diluted down to less than 1 ppm in final beer. It tested at very high levels levels of gluten with the EZ gluten test. I think it may be a...

Hey Lcasinova, did you ever get to try the batch you made from the the twin valley malt? How did it turn out?

I just ordered some, its pretty cheap. Has anyone finished malting some of this? How did it turn out? I was thinking another option is to just mill it and either use some amalyse or other grain to covert it instead of malting it. Maybe gelanitizing (by cooking) it? Anyone tried something...

Hey where did you hear fawcetts malt oat is GF???? Just used it, works great.

Just a partial mash with 5# of fawcetts malted oats as only grain, got about 60% from it, we will see how it tastes.

I dont know, it can be a problem with oats. high gravity in tulsa is the retailer and fawcetts is the manufacturer. the owner at high gravity is a celiac and didnt react to it and im not that sensitive, so i may just see if i react or talk to fawcetts. first i want to see how good it is......

anyone one know a source for sorghum malt? not the extract...thx. jt.

I pitch the whites into a 1 gallon fermenter, with boiled, hopped sorghum malt let it go for a few days then pour of a small portion into my 5 gallon batches, my calcs put it at around 1/4 to 1/2 ppm, which is pretty low. crude but effective.

i was pitching GF dry yeast, but i diluted and kicked off some whites liquid irish ale yeast in a gallon for a couple of days and pitched it yesterday in 4 batches: the partial mashes kicked off hard in about 8 hours, the extract with Breiss brown rice is going hard in 24 hrs (blew my lock...

no, i bought it from high gravity in tulsa. its fawcette, which is the only people that do it.

Hey, this coverts at about 60% in an infusion partial mash, and ferments very well, tried it in 2 batches, I'll report back on taste.

Slow fermentation with Breiss Sorghum and Brown Rice extract. Anyone found a solution, using ale yeast at 70 degrees, tried yest nutrient, taking about 3 weeks to complete. Same stuf with partial infusion goes right off done in few days, must be a nutrient issue, but ive tried a few different...