Advice on recipe required - Rice malt and Sorghum malt

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I think 4 weeks is way too much-you can start to have problems with that unless you are lagering. I let ale ferment (usually 5-7 days to complete w DAP) and then set a couple of days with finings/dry hop, and keg it. Its green for a couple of days and then cleans up quickly. 3rd day is pretty nice, comparable to a barley based beer! But the timing really just my preference, to each their own.

But I really think that you must add some DAP nutrients to sorghum, I believe this is why you get the sharp metalic flavor from it, use DAP and you will get little or no bite. BTW I mean 1 or 1/2 tsp of DAP per 5 gallon batch. Not the winemakers 1 tsp per gallon!

I don't know what DAP is but I add 1 yeast nutrient sachet to the brew and it seems to finish around 10 days. I don't use finings because my wife is a vegetarian.

So far I've been very happy with the clarity of my beer. First one was all sorghum though, so I wonder if the BRS will make any difference.

 

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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.

I think I should have left this specific brew longer in the fermenter. Probably only a couple of days.

Has been very slow to carb up to. The first batch was carbed in 8 days, this one was still flat at eight days. Going to test another bottle at 14 days.

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Update 25/02/2011
Tried another one last night. Still not carbed up enough, so I'm moving them to a shelf which should be a warmer location. Taste not as good as it could be, wouldn't brew it again. Might change my mind if it carbs up some more.

 

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This beer did end up growing on me. Not what I expected but I've learnt from the experience.

I wouldn't recommend this recipe to anyone though.