Brewing up a Gluten Free Beer this weekend- anyone else?

[DirtbagHB]

ok so i did 2 batches and i tweaked the s** out of em because, well, it was slim pickins at the brew shop. and i must say these totally made my house smell like pumpkin pie all weekend.

so batch one

pumpkin spice ale

.5# toasted buckwheat
.5# toasted millet
steeped for 1 hour @ ~150F

3.5# sorghum syrup
2# clover honey
.5 # rice syrup solids
.25# dark belgian candi sugar
5oz agave syrup

2oz yakima gold@ 60min
29oz pumpkin puree (baked with pumpkin spice sugar for 350F 1 hour ) @ 30min
1 tsp pumpkin spice @ 15min
1 tsp irish moss @ 15min
3 tsp yeastnutrient @ 15min

im really lazy and dont take gravities.. though i really should.... na F it

then for the second version

pumpkin spice IPA

.5# toasted buckwheat
.5# toasted millet
steeped for 1 hour @ ~150F

3.5# sorghum syrup
2# clover honey
.5 # rice syrup solids
.25# dark belgian candi sugar
5oz agave syrup

29oz pumpkin puree (baked with pumpkin spice sugar for 350F 1 hour ) @ 30min
1 tsp pumpkin spice @ 15min

2 oz mt hood @ 60min
2 oz sterling @ 30min
1 oz czech saaz @ 15min
1 tsp irish moss @ 15min
3 tsp yeastnutrient @ 15min

ill toss another 1-2 oz of czech saaz into the secondary

once again i dont take gravities and i prolly shout

 

[JerryE]

Yeah, I could do 3#. Thanks for the feedback. I already bought 3 1# jars of the Lundberg BRS, but I was not sure how far to go with it.

The recipe was from Austin Homebrew:
...

I will do the 3#/3# sorghum/brs, and I already have the Cascade.
I am not sure about the Honey for bottling. I was thinking about just going with corn priming sugar, which I still have on hand from my first batch.

I did the recipe as described, basically 3 lbs white sorghum syrup and 3 lbs BRS for a 5 gallon batch. I did the hop schedule per the recipe using Cascade. It smelled great, but I was surprised at how light colored it came out due to the BRS. I had a couple questions:

- The OG was 1.040. This was lower than what I had in mind, but I decided against correcting it. Is it a reasonable guess that it should finish at about 1.010 (~4% abv)?

- I realized that I had ordered Nottingham yeast, rather than the yeast called for by the recipe (Fermentis US-05), probably because it was cheaper. It seems like I have read negative comments about Nottingham. Any opinion on this? Too late for this batch, but would this batch have been significantly better off if I had used the other yeast?

Thanks,
Jerry

 

[Lcasanova]

You're fine with Nottingham- you might notice that fermentation takes a while to kick-off so don't worry. I bet it will finish lower than 1010 but only time will tell, and even if it doesn't- there's nothing wrong with that. You can always do sugar additions- but I don't know anything about that.

PS- I thought the Lundberg BRS jars were 1 lb 5 oz? If that's the case you are close to 1045-ish

 

[JerryE]

You're fine with Nottingham- you might notice that fermentation takes a while to kick-off so don't worry. I bet it will finish lower than 1010 but only time will tell, and even if it doesn't- there's nothing wrong with that. You can always do sugar additions- but I don't know anything about that.

PS- I thought the Lundberg BRS jars were 1 lb 5 oz? If that's the case you are close to 1045-ish

I was a little concerned about the yeast taking off. I am seeing some pressure differential, but no bubbling yet. Not worried... yet.

The jars are 1lb 5oz, so it was almost 4lbs of BRS. Not sure why it was as low as it was. This was my first shot using the glass carboy as a primary, but I did try to calibrate the 5gal mark up front. I will doublecheck it before I use it again, in case I messed that up and diluted the wort too much.

I am pretty hopeful this will turn out to be a smooth and drinkable beer, although I am working toward darker and stronger stuff.

Thanks,
Jerry

 

[Lcasanova]

You will get there. But you might have diluted too much or maybe it wasn't mixed up so good?

I used Nottingham on my pumpkin ale and it didn't take off until after about 60 hours.

 

[DKershner]

Jerry, just relax and let the yeast do their thing. Bubbles mean nothing, I have had fermentations in buckets that never bubbled at all. From the sounds of it, you did nothing that will change the beer in any significant way and it also sounds like normal yeast activity.

Now try to forget about it for a couple weeks.

 

[DirtbagHB]

gonna bottle up 10 gal of quinoa ales

and transfer my pumpkin spice brews

 

[JerryE]

Jerry, just relax and let the yeast do their thing. Bubbles mean nothing, I have had fermentations in buckets that never bubbled at all. From the sounds of it, you did nothing that will change the beer in any significant way and it also sounds like normal yeast activity.

Now try to forget about it for a couple weeks.

Thanks. Yeah, I will just chill out, sit back, and learn from the yeast.

 

[mrtree]

Brewing a spiced holiday ale this weekend. Although at this point in time it will be more like a January ale. Bottling up a Belgian/wit.

Anyone else brewing?

 

[DirtbagHB]

I brewed up a gal for starters and culturing then canned it in jars. I want more yeast options so I'm going to apply my edumacation to my hobby. A fello home brewer is gonna let me harvest some of his yeast strains.. Next thing I need to make is some potato dextrose agar Petrie plates for isolation.. Kegging this weekend if I can find kegs if not I'm bottling.

 

[KevinM]

I'll probably spend the bulk of my time cleaning up my place, but if I can I'll probably start a long term cider with an E1118 or an ipa with WGV and T-58 that's been waiting for me to do. Maybe this time I'll clean any boilover the day of, instead of waiting a few weeks and letting it carmelize and burn.

 

[Lcasanova]

Brewing either my original American Brown Ale or the updated one tomorrow. And I'll be bottling both of the experimental pumpkin ales...busy weekend! Anyone else brewing?

 

[andrewdell19]

Just got done brewing an ale using the mash infusion idea and I think it might have worked since the starting gravity is higher than usual. Good start at least.

I will be kegging my GF oatmeal Choc stout in a few days I would imagine.

 

[Lcasanova]

Just finished a re-brew of my original American Brown Ale- OG 1058

This batch I am splitting 4 ways:
-1 gallon on oak
-1 gallon on vanilla
-1 gallon on coffee (maybe)
-The rest will be my control to compare against the above trials and the tweaked version of the ABA I'll brew in a few weeks.

 

[DKershner]

Just finished a re-brew of my original American Brown Ale- OG 1058

This batch I am splitting 4 ways:
-1 gallon on oak
-1 gallon on vanilla
-1 gallon on coffee (maybe)
-The rest will be my control to compare against the above trials and the tweaked version of the ABA I'll brew in a few weeks.

Nice, how much of each ingredient?

 

[Lcasanova]

I haven't figured that out yet but I am open to suggestions.

 

[DKershner]

I haven't figured that out yet but I am open to suggestions.

.4oz Oak Cubes

.025oz Coffee

No idea on vanilla.

 

[andrewdell19]

Just got done brewing an ale using the mash infusion idea and I think it might have worked since the starting gravity is higher than usual. Good start at least.

I will be kegging my GF oatmeal Choc stout in a few days I would imagine.

Ok well this one did not turn out so good. First off I used leaf hops and few hop leaves were in the primary when I went to put it in the secondary. Way too much sorghum taste in it- I think I will stick to using the grains as a tea. I am also going to start mashing some of the buckwheat that I got (25 lbs) as I think this will lead to a better beer.

The Coffee Oatmeal Choc stout turned out great tho. And then this one turned out bad- oh well! It I can stomach it tho if I need a drink.

 

[humann_brewing]

well I am trying to figure out if I have an allergy to gluten. What does gluten do to you?

 

[andrewdell19]

In short it gives me mad poops

My last year of college, I got real sick lost 30 lbs (off of a 150 lb frame), couldnt really keep anything in, lots of gas... well you get the picture!

A Dr test will give you an idea- but then again my Drs test came back negative (blood) but then I did a stool test and came back positive. I hope you dont have to go GF but if you do- welcome!

 

[humann_brewing]

In short it gives me mad poops

My last year of college, I got real sick lost 30 lbs (off of a 150 lb frame), couldnt really keep anything in, lots of gas... well you get the picture!

A Dr test will give you an idea- but then again my Drs test came back negative (blood) but then I did a stool test and came back positive. I hope you dont have to go GF but if you do- welcome!

well I don't have the poop end but my eyes are going nuts, a little swelling and redness. I have an appointment next week but I already saw the eye doctor, this time it's the allergy doctor. This has been going on for months.

Just curious, how long does it take for gluten take to get out of your system?

I went gluten free for a week and didn't see a change.

 

[DKershner]

well I am trying to figure out if I have an allergy to gluten. What does gluten do to you?

What any allergy or celiac disease really does is treat the object as if it is foreign and not food, and attacks it. This can manifest itself in many ways, but usually fever like symptoms or hives are the beginning, followed by tiredness, followed by Andrew's lovely symptoms.

You may only get the first one or two if not enough is ingested or you aren't very sensitive.

 

[DKershner]

I went gluten free for a week and didn't see a change.

Should be quicker than that, and eyes usually arent the target organ. Seems like you might have an air allergy...pollen or something, or that you are really tired.

On a side note though, how did you ensure you were not eating any gluten? It can show up where you least expect it...

 

[andrewdell19]

For me it took about a week to notice ANYTHING different, and then about 1 to 1.5 years to get all the way better.
But yeah symtpoms range from depression, to fever, to just an overal foggy feeling to literally being sick like me.

 

[DKershner]

For me it took about a week to notice ANYTHING different, and then about 1 to 1.5 years to get all the way better.
But yeah symtpoms range from depression, to fever, to just an overal foggy feeling to literally being sick like me.

I think it is a little different when you have been seeing symptoms for that long...but humann sounds like he has only been seeing anything for a little bit, in comparison anyway.

It's possible humann, but I think since you caught whatever this is much earlier than Andrew, it should go away much faster as well.

 

[humann_brewing]

Should be quicker than that, and eyes usually arent the target organ. Seems like you might have an air allergy...pollen or something, or that you are really tired.

On a side note though, how did you ensure you were not eating any gluten? It can show up where you least expect it...

that is sorta good to hear.

I was sure, my wife has been gluten free because our infant son doesn't handle it well in the milk. So watching her do it and she helped me too. Believe me we have gluten free soy sauce, bread, almond milk, oh wait that was for the no dairy but you get the idea.

corn chips are my fav and I also love stir frys with rice. with gluten free soy sauce, you have a good meal.

 

[humann_brewing]

For me it took about a week to notice ANYTHING different, and then about 1 to 1.5 years to get all the way better.
But yeah symtpoms range from depression, to fever, to just an overal foggy feeling to literally being sick like me.

my wife complains that her bones ache literally when she has gluten.

 

[humann_brewing]

I think it is a little different when you have been seeing symptoms for that long...but humann sounds like he has only been seeing anything for a little bit, in comparison anyway.

It's possible humann, but I think since you caught whatever this is much earlier than Andrew, it should go away much faster as well.

well I have a confession. I was allegic to everything as a young child. they called it wheat back then but I am sure it was all gluten, dairy, egg white and some more. Back then it would cause earaches but I ended up growing out of it or so I thought, but seriously this eye thing has been recent so I am hoping it is something else.

 

[andrewdell19]

Rice, Corn, Tapioca all have a gluten- it is mainly the wheat, rye, barely gluten that celiacs cant handle (or other people with gluten problems).

 

[humann_brewing]

Rice, Corn, Tapioca all have a gluten- it is mainly the wheat, rye, barely gluten that celiacs cant handle (or other people with gluten problems).

that is funny, when you go for alternative flours to gluten you end up with exactly those, tapioca, rice and corn.

So your telling me corn has gluten in it?