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Sounds great! +1 I want to see the recipe!

Also yes, gluten can be altered by fermentation, and there are some people who believe that one factor in the rise of gluten intolerance is because we no longer make traditional sourdough bread (how it used to be) because we have commercial yeast. I would say its more dependent on time than the...

Check out Grouse Malting company. http://grouseco.com/ You can get malted millet and can do an all grain batch using a step mash and it taste incredible. Just make sure you use GF dried yeast (any of Safale's line)

I'm definitely going to try that on my next batch. Sounds like a nice solution. I usually do my final rests at 90 minutes, I just haven't tried cereal mashing the buckwheat. Thanks Chris!

Ha! Mine looked the same way. I agree about giving up on buckwheat, but it imparts such a nice head and I have a huge pet peeve about that. I might malt some to make a munich malt and then just use it sparingly in recipes. I read that amaranth has a similar flavor to oats so I may try using some...

That is a great idea to cereal mash the buckwheat and add it back! I'm definitely going to try that. An updated: I tasted it and the orange flavor wasn't fully there anymore and the spice character wasn't either. So I zested an orange and cracked about 5 peppercorns and threw it all into the...

Your best bet would be to use malted millet instead of flaked or just whole grains. If you don't know about Grouse malts yet, definitely check them out. http://grouseco.com/

It is really going to depend on the person wether they can tolerate Einkorn or not. Usually a person who reacts only to wheat (and not barley or rye) will have good reactions to other wheat strains, especially if they are malted or fermented. But if a person is reacting to barley, especially in...

8.5lbs Pale Millet Malt 2lbs Pale Buckwheat Malt 2 ounces light Crystal Millet Malt 20g US Golding Hops @ 60 mins 1 ounce Fresh Orange Zest @ 2 mins 7 grams Cracked Coriander @ 2 mins 1 gram Dried Chamomile Flowers @ 2 mins 4 Cracked Peppercorns @ 2 mins Yeast: Safale T-58 17 Liter Batch...

Thanks for dong this, it's really great to see people catering to us glutarded people! I'm curious what the mashing regiment looks like and how malted rice tastes in comparison to malted millet.

+1 for Grouse I had an incredible experience dealing with their company. I called the number on their website and within two days the owner, Twila, called me back. I was all set to just give her the information of what I wanted to order but she started off asking me what my experience was and...

Ha nope I didn't. Would that be why? I didn't think I over-carbonated (it was 3.5 ounces of honey to 10 liters of beer) but I figured I'd make sure this wasn't a symptom of that so I didnt get exploding bottles all over the kitchen.

So I bottled on Saturday morning and I just opened a bottle to check on it and it started gushing violently out of the top. Did I use too much priming sugar and I should I crack all of them open so they don't explode in the bottle or is this normal?

EVILEMRE Congratulations!! I'm glad it worked so well for you. I know that I definitely need to change my lauter tun before I brew another batch. From a size perspective copper tubing and a cooler appeals to me, but the plastic factor is making me hesitate. How many lbs of pale malt did you use...

Hey all, so I'm curious what everyone thinks is the best lauter tun set up for GF sparging. False bottom vs bazooka tube vs cooper tubing, etc.

I just tasted it. Seems pretty dry and a bit watery (which I've read shouldnt be the case after it sits in the primary longer and then carbonates and bottle conditions after), but still really good. Reminds me a lot of Greens Amber Ale. I wasnt planning on it but I added an ounce of hops to the...

They devoured it! Thanks! Truthfully I didn't want to start with extract brewing because I've had Sorghum syrup brews and am really unimpressed. I also really like the idea of using grains over extracts. I spent a while reading up an all grain gluten free before I attempted it. Thats a great...

oh and what is everyone's opinion on primary fermentation time? I'm not using a secondary so I was thinking between 1 and 3 weeks before I bottle. I've read a few opinions for barley brewing but I'm curious what you all have experienced with GF brewing?

6lbs Pale Millet Malt 9 ounces Pale Buckwheat Malt 60grams Munich (of sorts) Millet Malt 226 grams Crystal Millet Malt 10g Challeger Hops @ 60 mins 10g US Golding Hops @ 60 mins 10g Challenger Hops @ 10 mins 10g US Golding Hops @ 10 mins Yeast: 9 grams Safale US-04 12.75 Liter Batch (3.4...

Have you read this yet? http://glutenfreebrewing.wikispaces.com/file/view/Gluten_Free_Brewing___EB_2006.pdf/346253470/Gluten_Free_Brewing___EB_2006.pdf He seems to have mastered a mashing technique with millet and buckwheat that doens't require the use of additional enzymes.