Brewing a Raz-Wit

[Lcasanova]

I don't feel that the oatmeal added much to mine and I did add 8 oz of malto-dextrin but it is still thin. My ABV was higher than I wanted, around 7.5%. Glad you like it!

 

[chilort]

We like alcohol and flavor in our beer. If we didn't we'd just drink Red Bridge.

We really liked this beer because it tasted like a beer. One of the things I thought was what the beer would taste like if we substituted honey for the black strap molasses. Or cut back on the sorghum content and added the honey while keeping the molasses.

I think I'm going to attempt to do something of an APA next. I want to see how this raz-wit turns out first. The all sorghum pale ale was just citrus flavor, acid, and over-powerful non-hop bitterness. I think with what I'm learning here from you all and the experimenting I've been doing I hope to actually make something that tastes like an APA.

I wish someone were making a GF liquid yeast because the yeast seems to really alter the quality of the flavor. I really don't have time to figure out how to make my own liquid yeast but I wish I did. I'd start with trying to get the yeast from Three Floyds Alpha King and go from there.

 

[aggieotis]

I wish someone were making a GF liquid yeast because the yeast seems to really alter the quality of the flavor. I really don't have time to figure out how to make my own liquid yeast but I wish I did. I'd start with trying to get the yeast from Three Floyds Alpha King and go from there.

White Labs is still well-under 20ppm when in a full batch, so technically gluten-free. Or if you want to take it up a notch, you could get some White Labs yeast, then make a gluten-free starter out of fraction of the vial and you could easily get to below 10, 5, or 1 ppm from the yeast.

OR

You could make a side business of isolating yeast cultures, then growing and selling them to us

 

[chilort]

My father-in-law used to brew. In fact, I've got all of his old equipment and it is what I'm using. He had a neighbor at one time that used to isolate and grow yeast cultures. I'll have to see if my father-in-law is still in contact with him. If it isn't too tedious or time consuming I might have to get into it.

My wife is very sensitive. She's had somethings that contained very low levels of gluten that made her sick still. Though we did have a beer that was in a red 4-pack that had been made with barley but was treated somehow that used the lower European standard for "gluten free" that didn't make her sick. So clearly there's a cut off somewhere.

 

[DKershner]

My father-in-law used to brew. In fact, I've got all of his old equipment and it is what I'm using. He had a neighbor at one time that used to isolate and grow yeast cultures. I'll have to see if my father-in-law is still in contact with him. If it isn't too tedious or time consuming I might have to get into it.

My wife is very sensitive. She's had somethings that contained very low levels of gluten that made her sick still. Though we did have a beer that was in a red 4-pack that had been made with barley but was treated somehow that used the lower European standard for "gluten free" that didn't make her sick. So clearly there's a cut off somewhere.

Which beer did she have that she was OK with?

Also, yeast culturing is not hard. Look up slanting yeast on this forum and you'll see. I have a bunch of different slants on hand at any given time. All you need are some vials and a pressure cooker.

 

[chilort]

I can't remember the name of it. I took a few minutes to try to look it up but I couldn't find it right away. I'll see if the local corner store has it tonight (he said he was getting something new in -- we had it from my local home brew shop when we had it the first time).

 

[aggieotis]

Red and european. I'm betting Mongozo Quinoa. That stuff is most delicious. I wish we could get it stateside.
http://beeradvocate.com/beer/profile/48/21214

 

[chilort]

It wasn't a quinoa based beer.

 

[DKershner]

?

 

[chilort]

That's it! We got a 4 pack tonight for just under 10 bucks. I'd complain more about the price but my wife can drink it and doesn't then want to die. So I'll keep my trap shut.

I tasted it. Its okay. I'd imagine it is great if you haven't had a gluten based beer in awhile.

 

[chilort]

My ABV on the stout was 7%. I thought it was higher for some reason but when I checked the numbers it was dead on 7.0%

 

[chilort]

Bottled the "Raz-Wit" tonight. The flavor before carbonation and bottle conditioning is great. I hope it stays like this.

I think for our tastes, honey might be the real trick.

 

[chilort]

Tried the first bottle after just under a week and the initial flavor is good but it finishes with an add dough flavor. I don't know what that is and I hope it goes away after a week or two in the bottle. It sure didn't taste like that going into the bottle.

 

[DKershner]

Tried the first bottle after just under a week and the initial flavor is good but it finishes with an add dough flavor. I don't know what that is and I hope it goes away after a week or two in the bottle. It sure didn't taste like that going into the bottle.

I think that dough flavor might be BRS. It goes away after a short while.

 

[chilort]

I think that dough flavor might be BRS. It goes away after a short while.

Good.