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Thank you!

Thanks for sharing your experiments. I am thinking of doing a partial mash with Millet. Does it make sense to add alpha enzymes to overcome the low efficiency you get with mashing millet? I am new to GF brewing and have not used enzymes in the past, but this is what CMC recommended to me.

Hello all. I have brewed one gluten free batch for my wife who recently found out she has Coeliac. The taste was good, but being based on sorghum extract, I find the head retention and mouth feel leaves something to be desired. After reading some of the threads on here, I have decided to try...

So it has been more than 72 hours, and still no bubbles in my air lock. I cracked the lid, and found there is a small but noticible krausen. Never had leak problems before with this bucket. I suppose the fermentation may just be too slow to see significant bubbling. I will take a gravity reading...

I have used it once before with a rye IPA, with great results. I rehydrated according to Palmer's suggestions in How to Brew. Water temp was 100 deg F when I added the dry yeast. I let it sit for 15 min, stirred, set for another 15, then pitched. I did not proof it before I pitched, however.

Hello all! I have been brewing for roughly 1 year, and I have about 6 partial mash home brews under my belt. My wife just found out she has Celiac, so I am just now wading into gluten free brewing. She loves hoppy pale ales, so that is what I tried first. Here is the recipe I used for this...