Search results

No it's not. It's been awhile since I've done GF brews but I had a batch that I gelatinized quinoa, brought temps down, added millet and amylase, mashed, and got a few OG points. I also did the same thing with black rice and it seemed to work well. Both methods seemed to add a little body that...

What about mashing millet and oats with the amylase? Do you think there will be enough beta -glucanase in the millet to convert the oats?

I used it before without realizing this. For a couple bucks why not throw some in.

How did you make the crystal oat malt? Is it actually malted or just toasted. I've been thinking of doing a mash with roasted oats and amylase enzyme at 145 F for 60-90 minutes and see if I get any conversion.

So I'm diving back into gluten free brewing after picking up a kegerator (my girlfriend in addition to her gluten allergy was diagnosed with a minor yeast allergy). I can cold crash now and get most of the yeast out. Anyways, I've been by a whole foods investigating gluten free grains and...

Yes just make sure you check to see that your grain/water will fit the pot (the bag will take some room too). http://www.rackers.org/calcs.shtml (third one down) You won't be able to make any high gravity beers unless it's a partial mash.

So Dogfish Head is supposed to release their gluten free beer to distribution sometime this month or next. As a non-GF beer drinker I am a huge fan (spending part of my life in Southern DE certainly helped) of DFH and think it is a great move for them. My girlfriend who does have a gluten...

So I've been wanting to do a mini batch of Gose for sometime and in the family tradition of using Old Bay seasoning on near anything (we summer in Delaware where it's crab country) thought I might replace the salt. Not expecting much for responses here as it's a rare idea (already tried the...

Make a tea with the hibiscus and add it to your bottling bucket. You could try and boil some with your priming sugar/DME and then add the mixture to your bottling bucket also.

I did a Biere de Garde with Hibiscus and the flavor was evident right after boiling but after fermentation it was gone. I would suggest making a tea before bottling and adding it then.

Wish I had scrolled down the page to see that article but I was using the HBtalk app.

http://www.midwestsupplies.com/bard-s-homebrew.html Anyone tried this? Looks new

Did not end up making this but opted for a continuously hopped (60 minute) IPA. Let me know if anyone tries it or something similar.

I ended up leaving this beer as it was. After bottling first tastings were similar to my all extract (sorghum and rice) pale ale I had made before. As it aged this did seem to develop some body as well as head retention! I thought my girlfriend was drinking one of her roommates non GF IPAs...

To each his own. I'm just saying they have a huge beer selection and for a non Boston native isn't a bad place to check out.

If you're gonna go as far as Deep Ellum I would recommend going a few blocks further down the street to Sunset/Big City.

Definitely a marzen

Not directly related to the recipe but the flavor changes year to year. From a tour with Sam at DFH he commented how Aprihop began to get away from being a apricot flavored IPA and more of a fruit flavored beer. This year they dialed back the apricot and kept it more an IPA but I can definitely...

I also would go with the Munich Dunkel (not sure how easily you can get it) and the Oyster Stout.

Stellar input.