Believe I've found a way to effectively reduce or eliminate the twang found in sorghum based beers.
I should have posted this in its own thread a long time ago so here is a link to the conversations that have already transpired.
https://www.homebrewtalk.com/showthread.php?t=627515
Please read thru the entire post as many of your questions may have already been answered.
After a lot of research and another poster trying my method I believe we may have a simple solution to having great sorghum based beers without the metallic twang.
I hope others will give Clarity Ferm a try, not to reduce gluten but to reduce or eliminate the sorghum twang and post back with their finds, positive or negative. I am celiac and only have the ability right now to brew gluten free beer from extracts that are 100% gluten free or BIAB method which is cost prohibitive at this time. Just wanted a good beer again and began researching what gives sorghum its "twang" and what enzymes could work at dropping out unnecessary/unwanted proteins.
Anyways 10ml clarity Ferm per 5.0-5.25 gallons of wort is all that should be needed in a sorghum based beer at a rate of 6.6lbs sorghum syrup. Pitch temp has always been right on 70 degrees with great aeration prior to pitching Clarity Ferm and yeast. Fermentation Temperature range of 68-72 degrees, still experimenting with different yeast strains. Another poster noted good results with T58. I was using Danstar British ale yeast but will be trying either S-04 or US-05 next for its better flocculation and lower diacetyl production.
In the near future I will be contacting White Labs who producers Clarity Ferm hopefully for further study. I will keep and post a journal of the conversations with White Labs here as well.
Please feel free to post, comment or ask questions. I'd love to here back from the community especially with their results and opinions.
I will be sharing all of my testing and keeping this journal here from this point forward.
Thank you to BrewGF (Craig) for all his efforts, ideas and comments.
There is merit to this so please give it a try and share your findings.
Hope to hear from all,
Labatts
I should have posted this in its own thread a long time ago so here is a link to the conversations that have already transpired.
https://www.homebrewtalk.com/showthread.php?t=627515
Please read thru the entire post as many of your questions may have already been answered.
After a lot of research and another poster trying my method I believe we may have a simple solution to having great sorghum based beers without the metallic twang.
I hope others will give Clarity Ferm a try, not to reduce gluten but to reduce or eliminate the sorghum twang and post back with their finds, positive or negative. I am celiac and only have the ability right now to brew gluten free beer from extracts that are 100% gluten free or BIAB method which is cost prohibitive at this time. Just wanted a good beer again and began researching what gives sorghum its "twang" and what enzymes could work at dropping out unnecessary/unwanted proteins.
Anyways 10ml clarity Ferm per 5.0-5.25 gallons of wort is all that should be needed in a sorghum based beer at a rate of 6.6lbs sorghum syrup. Pitch temp has always been right on 70 degrees with great aeration prior to pitching Clarity Ferm and yeast. Fermentation Temperature range of 68-72 degrees, still experimenting with different yeast strains. Another poster noted good results with T58. I was using Danstar British ale yeast but will be trying either S-04 or US-05 next for its better flocculation and lower diacetyl production.
In the near future I will be contacting White Labs who producers Clarity Ferm hopefully for further study. I will keep and post a journal of the conversations with White Labs here as well.
Please feel free to post, comment or ask questions. I'd love to here back from the community especially with their results and opinions.
I will be sharing all of my testing and keeping this journal here from this point forward.
Thank you to BrewGF (Craig) for all his efforts, ideas and comments.
There is merit to this so please give it a try and share your findings.
Hope to hear from all,
Labatts