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Well I dont have celiacs disease. I had a lot of the symptoms but all those tests came back negative. But I do get a reaction when I have gluten- I guess I am ok at small amounts tho.

I might scrap the orange peel. Citra hop works well if you dry hop.

where do you get it?

So is it like Estrella Durra? I have drank a few 4 packs and had no reaction even though it is brewed with barely.

What do you mean by small amount of sorghum? I still leave at least 2-3 lbs of sorghum extract in the recipe or you will need 7-8 lbs of your own malted buckwheat (for a 5 gallon batch). What is your intent for the instant rice? From what I have seen it doesnt do much. I like using roasted...

Yeah I can do the GF oats... but I was more wondering if the Oats from Fawcett and Sons are grown in the same fields or next to fields with wheat. It isnt the oats that bother most celiacs, its the cross contamination. A lot of the time Irish oats are gluten free because they are not grown by...

Did anyone ever get any confirmation from Fawcetts and Sons if their malted oats are gluten free?

if you use plastic primary fermenting bucket it is slightly porous. If you rack right into a glass carboy then that is less porous and less likely to hold onto the glutens from regular beer. I dont brew regular barely beer so this isnt an issue for me, but I can see how it can be an issue.

If you truely want to limit the sorghum you have to malt it. It isnt hard, just takes time and space. I do both actually roast and malt. If I am feeling lazy or not much time on my hands and I want to brew, I just roast the grains and seep in warm water before the boil (you can also do this...

You can use gelatin (boiled in water and then added to carboy or bottling bucket or keg etc). I had this problem a bunch too at first (I use a lot of gf grains as well) and time, cold crashing, whirfloc etc all help to reduce the cloudy suspended proteins in the beer. I usually do 1-2 weeks in...

Do we have confirmation that the Thomas Fuwcett malted oats are in fact gluten free?

I use my malted grains in addition to the Sorghum malt. So I am doing maybe 5 lbs each time. I have had the most success with buckwheat. I do take up a lot of counter space in the kitchen when doing it so yeah you need space. I use the garage in the summer months when the highs are in...

Doesnt do much to color. Roast grains (buckwheat or millet or rice to a dark roast and add to brew to change the color). Taste citrusy like Sorghum but maybe a pineapple taste? Its hard to place. Some like to use it as a combination with Sorghum although there have been a few threads on just...

How did you malt your oats? Did you have to buy a specific kind? How does the malted oats taste?

Roasting buckwheat, millet, quinoa, rice etc work well to add different flavor profiles to your beer.

I looked on your website and I didnt see anything about malted millet. Can you send me a link?

At a minimum I roast Buckwheat and millet and soak them in the water before I bring it up to a boil. Buckwheat gives off a more nutty taste and I usually do anywhere between 1 and 4 lbs of roasted buckwheat and millet. I also use a bit more hops in just about every brew that I do. If you...

I heard thatif you roast the grains quickly to black, the harder it is to get them to convert?

where do you get the tapioca syrup?

Nice! I am excited about using buckwheat adn quinoa for the first time as a fermentable sugar. I have used buckwheat before but just roasting and steeping the grain without getting it to sprout. Now just need a bigger setup for malting!!!