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I just recently kegged my first beer, and this is exactly what I did. I kept the pressure right around 28-30psi the whole time it was at room temp. When I got my kegerator a week later, I popped it in, turned the pressure down to serving, and once it was cold tapped the keg. I had great...

Kegged the Surly Bender kit that Northern brewer sells. Not sure if it tastes like the beer from the Surly brewery, but the one I made tastes amazing. I highly recommend it. Brewing the Surly Cynic this week.

I brewed this beer back in February and I think it turned out great. I did a side by side comparison and it doesn't taste exactly the same, but it's still very good. To me the Moose drool has a different malty flavor than the clone does. This may change as it ages a bit though. Mine didn't...

Well we finally tried the GF Double Chocolate Oatmeal Stout. It turned out pretty well. It's been in the bottle for almost four weeks and seems to continue to get better every day. I've attached a picture. I was a little disappointed with the lack of chocolate flavor. I should have added...

My Fiancee has Celiac and and by brewing beer for her it keeps her happy about the hobby and the money I put in to it.

On that note, Lake Front brewery here in Milwaukee makes New Grist and they are still small enough I'm sure that they have to outsource their malt. One of the guys that did brew there now works at my local Northern Brewer. I need to stop by tomorrow, if I see him I'll ask what they were doing.

It went pretty well actually. Didn't have any hang-ups with the vanilla beans. It was the most sediment that I've ever picked up though. I bottled a little over a week ago and am just waiting for it to carb up. I'll give it another week and a half before a bust one open. I was very surprised...

So I moved to secondary this past weekend and added the vanilla and chocolate extract. Planning to bottle sometime this weekend. Is there any problem using corn sugar to bottle this up? I'm assuming I'm looking at around a month for carbonation here since it took a while to finish fermenting.

I just brewed this a few months ago. It did the exact same thing. You will be just fine. It turned out well for me.

Awesome! That's good to know. I'm hoping it's something we can both enjoy!

Good to know. Thanks for the help. Will be my first time adding those. Any thoughts on the FG I'm at? I'm ok with it, but I just wasn't sure if I had done something wrong.

I have. It tastes like flat beer. Not too bad of a sorghum after taste. My girlfriend, the one the beer is for thinks it tastes good. She said the sorghum wasn't as bad as a new grist. So that's a good sign.

Checked gravity again today. Almost 3 weeks in primary and it has seemed to settle at 1.020. I received the same reading from it last week as well. Beer Smith had me getting closer to 1.016 or 1.017. This isn't far off, but I'm curious if I should do anything here. Still planning on moving...

It seems like you bottled this up pretty quick. Only two weeks after brew day doesn't give the the yeasties much of a chance to clean up. I usually prefer to wait at least 4 weeks before bottling, but then again I'm still new at this. I hope it turns out well though.

That sounds like a plan to me. Appreciate your help once again. Pretty excited about this one. Still a pretty odd color, but has been tasting good.

That's the conversion I see as well. I'll probably shoot for somewhere between 3/4 of a teaspoon to a full teaspoon.

I can take a sample, but I'm not sure if I will be able to tell with smaller samples and then convert that to something that will work for the whole five gallons. I might give that a try though. I don't have any way to force carb unfortunately. Still having to bottle.

I don't remember the exact brand. It's one I picked up at whole foods and says it is GF on the side. Not exactly sure how much I'm going to use yet. I think it's a two ounce bottle. I may start with an ounce and see how that is. I'm not sure how strong of a chocolate taste that will impart...

Just an update. It's been a week and half in the primary and it has gone from 1.066 OG to 1.020 SG so far with fermentation still going. Hoping to get it down around 1.016. Planning to leave it in the primary for at least 3 weeks before I rack to secondary. Planning to add chocolate extract...

Here's a picture of it so far. 48-hours in and the fermentation is slow as expected, but it is going. Take a look.