dabs
Member
My son-in-law just opened a brew and wine making store so I thought I would give it a try and I am hooked! I have made a Red Ale and a Dortmunder Lager and both were very good. I also made an Green Apple Reisling and a Cilean Malbec and and they were both good as well. I am currently making a Coopers Pilsner and a gluten free McGee for my wife as she has an intolerance to gluten and lactose.
The gluten free McGee I am having trouble clearing. It was started one month ago and it still is a creamy tan color like bacon grease. The OG was 1.045 and is currently at 1.012. It was in the primary fermentation for two weeks and and carboy so far for two weeks. Anyone have any ideas? Thanks for any thoughts.
The gluten free McGee I am having trouble clearing. It was started one month ago and it still is a creamy tan color like bacon grease. The OG was 1.045 and is currently at 1.012. It was in the primary fermentation for two weeks and and carboy so far for two weeks. Anyone have any ideas? Thanks for any thoughts.
