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Figured i should do a final follow up here. I liked the recipe in the end but I am going to tweak it for the next round (brewing again once my white house honey porter is out of primary) fist off the bat cut the Sorghum in half, gives too much of a tangy flavor double the amount of oatmeal...

I know this is a really old thread but wanted to chime in anyways. Session bottles did not cap properly for me with my Red Barron capper. I have been saving RS bottles for a few weeks now for my next brew. I have about 24 now. RS bottles however sealed nicely. I'm one day hoping to make a...

Hey just for my own edification, with a bigger beer and slower gluten free beers do i need to up the amount of priming sugar? or maybe use something other than table sugar? Thanks

Yeah. Its been three weeks in the bottle so far. I will give it another week or two before i try it again Sent from my iPhone using Home Brew

Again i dont have my notes handy since i am at work. But I believe I used about 3 OZ of corn sugar for the 4 gallons. Been in the bottle for 3 weeks as of yesterday. Sent from my iPhone using Home Brew

I dont have my notes handy but i think it was 1. 06 og and 1.02 fg Sent from my iPhone using Home Brew

Sort of a matalic flavor. I couldn't find the word before but its not just that its too sweet, its that its matalic. I am pretty sure that came from the amount of sorghum used. I think i went too far with that possible. Maybe pull back on the sorghum, replace white rice solids with brown rice syrup.

Well i finally got my first taste of the beer today. Here are some notes It sucks. So I must have mis-calculated my sugar when bottling because its almost completely flat, just a tiny bit if bubbles, but not foam, no head, nothing. And I am am finding it far too sweet for my tastes. I am...

Nope, I got home from work and its bubbling away! now we play the waiting game

Well i brewed yesterday. Got up to a gravity of 1.08 if i read my specific gravity correctly. I got it all into my 3 fermenters but this morning there wasnt any action yet. Im hoping thats just the sorghum being slow. When i get home from work i will give it a shake and see whats up. I have...

Well i am making 7 gallons so i think i would have room for a bit more sorghum but more like 4 lbs then huh? And then i could do like 3 lbs of brown rice. Does that sound like enough fermentables now? Sent from my iPhone using Home Brew

Is brown rice powder interchangeable with brown rice syrup? and should i just replace the missing quantity of sorghum with brown rice syrup? I was thinking i would add like an extra lbs of brown rice syrup so i would have 6.6lbs of sorghum and then 1lbs of brown rice. I am new to working with my...

I also just learned today that the sorghum I ordered is on back order from the supplier so they only have the 3.3lbs cans rather than the 7lbs jug I wanted. So now I have to decide if 6.6lbs will be enough if i augment the recipe in some way.

sorry thats what i meant by 10oz of malt, maltodextrin, not malted. Sounds like i am a little low on that however. What would you suggest to up the amount of fermentable sugars? I have 4 lbs of oats right now but i have a feeling adding an extra pound of the oats even wont really give me much...

Just so you guys know, i started out this recipe with Columbus in mind but i thought it might be a bit too strong. I was thinking more of a dark as night thick stout, with very little bitterness and fuggles (which i have yet to use) seems to have a more traditional stout flavour.

OK so as per a lot of other folks on here my significant other is gluten free and I love beer. More than that I love stew. Beef stew, with Guinness, red wine, whiskey and potatoes, and when I can find it fresh, lamb. Since she has realized her allergies we don't make stew much anymore so I...