Recent content by pintail78

Its not the sorghum that gives it that metallic taste, its the yeast not having enough nutrients. Add some DAP Di-ammonium Phosphate and ferment it at the correct temp and it will be good. Its a bit dryer than Barley Malt, but with a few adjuncts its quite good, the darker beers are on par with...

One final note, if your having symptoms like a high C-reative protein or things other symptoms associated with gluten, I would suggest consuming no gluten-meaning prepare whole foods all by yourself and consuming nothing prepared. Everyone is different so see if that helps, it may even be...

Yes thats true. Its a personal choice. For me I have GI, nutritional, and stomach issues on gluten, they go away completely if I'm off it. If those symptoms/conditions don't come back Im good with that. I have regular osteoporous tests (as I developed it, and after 5 years GF its nearly gone and...

The base malt isnt the problem, sorghum extract is a great base. Its the accessory malts you want. With the ability to add 1 or 2 #'s of crystal, black malt etc makes all the difference. I just posted some comments about this under the recent clarity ferm post. Have a look.

I developed celiacs, diagnosted 5 years ago, I had nutrient deficiency, and small insestine problems. GF works good for me, but I'm not terribly sensitive, example I can drink 1 or 2 coronas with no reaction. For clarity ferm, I use up to 2# of malted barley grain in my recipes with sorghum...

I was one of first to start using DAP, that was a few years ago. Ive used it on probably 30-40 batches, heres my take: 1) I use it sparingly, maybe a level tsp at most, or even 1/2 of that. 2) Its like fertilizer, it doesn't matter when you add it, really its just a nutrient. 3) If you add...

hey has anyone used a little (1/2 #) brown sugar in their beers? I tried a little of the Brown (BR) belgium candy sugar with good results, and theoretically should be the same, any ideas/experience out there?

dont worry about it, throw it in at the end of the boil, use about 1 tsp (no more), and you will have a nice strong fermentation. this stuff helps take out the metalic taste in the sorghum malt, i think the sorghum stresses the yeast and thats why you get off metalic-flavors. But thats only my...

I use a little dap, 1 tsp for 5 gallons, it works great.

Looking for something like a Guinness recipe. Mainly a GF substitute for the dark barley malt...any ideas/successes?

Just kegged her yesterday, pretty nice today still green but seems like a keeper. pretty hoppy no sorghum bite...yet. SG 1.037 FG 1.007

BTW I like the nottingham yeast in most ales with a higher sg (dont know about lower), anything over about 1.055. It's fast, and generally pretty clean tasting, with good clarity etc....

hey, I roasted my own grains about 350-375 for about 20, anything hotter they start to pop, they give it a nice nutty flavor. I used the safeale yeast, i'm 3 days in sg was 1.037 and I'm at 1.020 at about 64 degrees. Tasted pretty good but still pretty sweet....no bite yet..... I keg and drink...

Hey all, Im a celiac....diagnosed about 3 years ago, all grain brewer before. The recipe would be a snap with barley malt. The low gravity stuff is harder with the sorghum, lightening it with honey, brown rice seems like it makes it worse. dorklord, i roasted the grains myself, they are from...

Anyone tried something like this? I just did: 3# sorghum extract 1/2# amber belgian sugar 1/4# dark roasted sorghum grains 4 ox maltodextrin lots of hops, 30units a tsp of DAP and yeast nutrient SG 1.037 for 4 gallons Low alcohol and calories......maybe flavor and body too!!!! We...