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Just another friendly bump for the Zero Tolerance Gluten Free Homebrew Club. I’ve seen some interesting posts here recently and would like to invite anyone that hasn’t already to join our homebrew club. You can find us on facebook with members from all over the world. Usually there’s multiple...

My wife recently bought a Cricut crafting machine, or as far as I’m concerned, a beer label maker! I played around with it and came up with a few labels for some of my beers and mead.

I’m getting into the fall spirit by brewing the No Fail Stout recipe from AHA. I hit all my numbers on brew day and followed the recipe they posted except for the enzyme schedule. The recipe calls for 4 days primary, 7 days secondary all at 68F. D-180 candi syrup is added to secondary. My...

I am a long time cider/beer/mead brewer finally doing my first wine. I purchased 150 lbs of Zinfandel from a vineyard with 100 year old vines as part of a group buy. I’m still punching caps for the next few days, and doing a concurrent/simaltaneous malolactic fermentation. Does anyone have any...

I thumbed through about 15 pages and couldn't find a thread on this so here we go. Who's making yeast starters for brew day? What's your process? What fermentables do you add, and do you bother with reaching any specific gravity? Do you notice a difference from simply rehydrating your dried...

So I'm finally jumping into all-grain. I have the enzymes and I know GFHB recommends a 2 step mash to achieve higher conversion. 90-120 minutes TWICE sounds like a long time. Has anyone tried both methods and have any conversion numbers? Which method do you use and why?

Hey guys, I'm new here, and loving this GF brew community. I found Igliashon's No Nonsense Stout recipe here and it's currently on the 7th day of primary. I just checked and noticed floating blobs in the beer, take a look at the pictures and please let me know if you know what this is. I...