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  1. glutarded-chris

    OG reading/fermentation

    Good that you are getting strong activity. The problems I had with Nottingham were that on some batches it was slow to start or just wouldn't finish. Stayed wicked cloudy for a long time. Yours started strong and hopefully you won't have a slow finish. I would carbonate on the high side of...
  2. glutarded-chris

    OG reading/fermentation

    I did not have good experience with Nottingham on sorghum based batches. Hopefully you will get good results on this batch. You may need to pitch more yeast if it does not take off. Post your progress.
  3. glutarded-chris

    OG reading/fermentation

    The OG is really high. It will probably finish with very high alcohol content. I recommend staying around 1.060. It will probably be fine though. What yeast did you use? A yeast that is not particularly alcohol tolerant may not finish low, which could end up being good depending on what you...
  4. glutarded-chris

    Zero Tolerance Gluten Free Brewing Wiki

    Not sure. A lot of us used it way before Termamyl came into view and it was a game changer at the time because it worked and you could get it. I have used it ever since. Then adding Termamyl for the high gelatinization step provided a complete solution.
  5. glutarded-chris

    Zero Tolerance Gluten Free Brewing Wiki

    Thanks for sharing. I have he link saved. Interesting that they don't list the Diatase enzyme sold by E. C. Kraus. I would think this one would be listed as it is readily available. The information with the Diatase enzyme states that it serves the same purpose as alpha and beta amylase...
  6. glutarded-chris

    Latest Favorite and Next Brew Plan

    In case anyone is interested, the summary sheet for my latest batch is below. Note: I put 9+ gallons into the fermentor and kegged 8 gallons, so keep that in mind when looking at the amounts.
  7. glutarded-chris

    Latest Favorite and Next Brew Plan

    Hello All, Part of this post is just sharing my latest batch that I think hits the mark for my personal target "regular brew", part of this is to get some feedback on minor ingredient and process tweaks and part is just to put a post on this section of the forum! Not much activity lately...
  8. glutarded-chris

    GF Blue Moon Recipe (?)

    0.025" gap on the crush should work for millet, just run it through twice. If you set it to 0.030" gap, you can just run it all through together. That is what I do and I just run it through twice to be sure. Problem with using distilled water is it is hard to get calcium content high enough...
  9. glutarded-chris

    Teff for brewing

    There are some pretty good GF malt options available unless you are wanting the challenge of making your own malt. If your desire is to add teff to your grain bill and can't find malted teff from a maltster, the enzymes available these days are good enough to act on the unmalted grain. I have...
  10. glutarded-chris

    Ondea Pro Enzyme preliminary results

    What yeast are you using? 1.008 is pretty typical for me with OG ranging from 1.040 to 1.060 using US-05, US-04, Saflager 34/70, Nottingham or a few others. Except for super high gravities where the alcohol content could stop the yeast, it should plow through the available sugars no matter...
  11. glutarded-chris

    Ondea Pro Enzyme preliminary results

    Could also be the malt. Before I started using Termamyl I had a series of batches that were almost identical with respect to grain bill and mash schedule. One of them with a different shipment of grain had super good conversion. Went from 23 ppg to like 28 and I cannot see that I did anything...
  12. glutarded-chris

    Ondea Pro Enzyme preliminary results

    I am really intrigued by this discussion. I have been focused on PPG yield with enzymes and no matter what I got for a ppg, I always finished low no matter the yeast (Windsor, Nottingham, US-04, but mostly US-05). I don't think I have ever finished high since I have gone to AG. My batches...
  13. glutarded-chris

    Ondea Pro Enzyme preliminary results

    Thanks! I will make some changes on my next batch and see how it works out!
  14. glutarded-chris

    Ondea Pro Enzyme preliminary results

    This is very interesting. Thanks for sharing! I will get some Ondea on my next purchase. I have been using Termamyl and Diatase for some time now. I have used either Safale US-05 or Saflager 34/70 and both attenuate to 1.004 to 1.008 with an OG typically in the range of 1.045 to 1.055. I...
  15. glutarded-chris

    Grain Mill for Gluten Free Beers

    There are grain crushers and grain grinders. I think to get flower you basically have to grind the grain. The monster mill and similar are grain crushers and you do have to go small to get a good crush on the millet. The one you pictured is almost certainly a corona mill on steroids. That...
  16. glutarded-chris

    Grain Mill for Gluten Free Beers

    I have the MM-3 with 3" rollers and I would expect it to behave about like the MM-2. Personally, I would not buy the MM-3 again. I would get the MM2 and from the description, I don't see what the advantage of the MM-2Pro is. It still has 2" rollers. Maybe the size and tolerance of the...
  17. glutarded-chris

    Blog at Otherwise Brewing

    Those are great articles! Thanks for sharing. I think we had already dispelled at least 4 of the myths in recent years even if we didn't know the science behind it. We have come to realize that the gelatinization temperature of our grains is so high that we denature the enzymes we have so use...
  18. glutarded-chris

    Question on grain crush

    I have a carona mill but switched to a roller mill right away because the roller mill was a lot less effort. The roller mill cracks the grain while the carona grinds the grain. It is not really possible to set an accurate gap on a carona mill, and because it is grinding rather than cracking...
  19. glutarded-chris

    Primary Vs Secondary Fermentation and when to bottle

    +1 on leaving it in the primary for 2 weeks. If you are fermenting in a clear primary, just wait until it is visibly nice and clear. I used to transfer to a secondary when I was dry hopping, in which case I would transfer after about a week when the violent first fermentation is over but it is...
  20. glutarded-chris

    Gluten Free New England IPA

    What was your OG for this batch? Did you carbonate in the bottle or force carbonate? I find with GF, 14 psi is a good regulator setting for forced carbonation.
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