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70C is not high at all for gluten free grains. It is actually very low as we routinely mash up to 77C and use enzymes that don't denature at higher temps.

When I used to ferment in better bottles, I switched to wide mouth for dry hopping to help with getting the hop sack out and with cleaning. With all that grape pulp and krausen, I would ferment in something that has a relatively wide mouth for cleaning. Small batch like that, you might have to...

I would just put 20% more GF grain than what he put in, put appropriate amount of ceramix flex and ondea pro, and let it rip. See what you get. Sounds fun! Post along the way!!!

It depends on what enzymes you are using as to how much rice malt will substitute for the rice DME. Check the DME you have, but I think it is usually about PPG=40. If you are using good enzymes, you can get mid to high 20's for PPG on the rice malt. If you are not using a good enzyme strategy...

Because we use gluten free grains, our entire batch is essentially cereal mashed every time. We have to get up above 170F to gelanize and use powerful well engineered enzymes that are good up to 175F and higher.

Looks great. What was you volume and gravity yield? Did you notice a bit more ppg for this batch? 4 weeks in the fermentor should be fine, especially because you get low and consistent fermentation temps in your basement.

This is very interesting. They don't talk about enzymes which surprises me. Do oat malts have natural enzymes that can survive at the gelatinization temp? If I did the math correctly, they are getting about 29ppg. Or are they leaving critical aspects out of the equation such as enzyme additions?

My Grainfather does the change in 10 or 15 minutes, so I do the timing of the rest at temp. Actually I start 1 degree before it reaches the target temp, because the controller goes really slow at the end to avoid overshoot. I doubt it really matters if you include part of the rise with the...

I do exactly what skleice posted above. On the 175F rest I monitor gravity after 30 minutes into the rest. I end the rest when I get two 10 or 15 minute gravity readings that are close. I have been ending close to 60 minutes every time. Basically, I feel like I just am validating the times...

I do the same thing but at least 1 hour on 175F. I track the wart gravity on the final rest until it slows way down and then drain and sparge. It does rise through the last half of the 60 minute rest. I have been getting 26 to 29 ppg (using 25% to 30% rice), so using 11lb of grain gives me OG...

The grain bill looks solid! If you are using Ondea Pro and Ceremix Flex, I don't think you will have to worry about attenuating down to 1.008. From your previous posts of your system an brews, I would expect you will end up more like 1.013. Is that your experience?

So how long does it typically take before the starter is active enough to pitch?

Very nice! Would be interest to know other info like yield, OG... So for your yeast starter, did you start it during the mash and then pitch it later after it became active? Maybe that is a benefit because you let the wart set and come to steady state temp before introducing the yeast. Just...

Actually, they are allowed to call something gluten free if it passes the test criteria which is something like 20ppm gluten protein test detection. In the US, most producers have moved to gluten reduced if it is, and gluten free if it has no original gluten containing ingredients. In this...

If it is made to the Reinheitsgebot then it was made from barley and is gluten reduced and not strictly gulten free. This is product may have dramatically reduced gluten protens but certainly has not eliminated them. If you want truly gluten free, don't use any ingredients that contain gluten.

I assume your not intending to use chestnuts as a base. You could start with your favorite stout recipe and then add a few ounces of roasted chestnut flakes to the mash for character.

My basic advice for GF extracts is in recent post #6 of: Dry Rice Sugar use Since you already do all grain, my advice is to stick with all grain and don't even bother with sorghum syrup. Use modern enzymes to convert your grain to sugars! Don't bother trying to tease out the meager natural...

From the description that recipe has barley and this is the gluten free forum section, so it won't work directly. There are a lot of recipes on this forum for GF pale lagers and ales. After a few batches you should be able to dial in something that you like. Are you able to do all grain?

You are a brewing machine! I am waiting for the superheat of Florida summer to subside before brewing again. It will take a few months for this one to condition into its sweet spot I expect, so November/December will be perfect.

My thought was to ferment for 3 weeks total, but you might want to check what others do with fruit or even specifically banana. If primary fermentation was over in 3 to 4 days, then it is on the fruit for 2 1/2 weeks.