Recent content by The_Fuzz

I've used the homebrew-designed plastic bottles before. They are OK if you are consuming within 6 months. I find they start to go flat after that. I didn't get any off flavors.

I brew about half and halfish with maltodextrin and whirfloc. Makes a nice lighter tasting beer that improves a lot with age. I now have a ginger and raspberry on the go with the same base. So far tasting very good. Much easier using syrup than minute rice and toasted rice flakes like I used to.

Just wanted to report back that this beer turned out wonderfully. I've had non GF drinkers want some, which I always consider a good sign. Great for the sunny summer patio season. If it would just stop raining.

Just found this thread... I just racked my raspberry out of the primary. It tasted really good at this point! I used 3lbs sorgum and 2 lbs rice, and about 2.5 lbs frozen raspberry. I don't think I'd want more than that. Can't wait for it to be ready.

^ I use the Tru Roots Quinoa available form Costco in 4# bags fro $10. It sprouts in under 3 days. Its the only grain I've ever malted, but it seamed to work well for me.

Mine came out cloudy. 4 months later, still cloudy.

I just started another batch of the Gluten Free McGee, since I had ordered enough to make 2 batches. This time I added 2lbs of malted Quinoa (my first attempt at malting!) and added a bit more rice and honey to try to get the initial SG up. Initial SG is 1.051 so hopefully it will come out a...

OK, well thanks for the answer on the original question. Will keep the sediment with the primary.

I did use irish moss; the recipe called for 1/4 tsp, should I use more? I left it in the primary for 2 weeks, and secondary for 2 weeks. It has been in the bottle for 3.5 weeks now, and still cloudy. Doesn't bother to me much. Its a gluten free recipe, so maybe the sorghum and rice is the...

It doesn't bother me, I was just wondering since I used to make kits and they were always sediment free. I brewed this recipe once before, and dumped it all in the primary. When I racked to secondary there was a thick (2 or 3 inch) layer of sediment left behind. So I was just wondering if it...

Just finished boiling, and there is a bunch of sediment. Do I just dump everything into my primary once it is cool, or should I rack off the wort and leave the sediment behind?

That was kinda the impression I got tasting it. Kinda lemon/fruit. I bottled at 1.018 because it wasn't going to move anymore. Should be ready for a first bottle next weekend.

Let us know how it goes! I've got a batch brewing, probably going to bottle tonight. I couldn't get the gravity to go down below 1.018 though. Not sure why.

Great, thanks!

Can someone explain what this means? "They mashed really well (104-140-160 with 30 minute cycles) " Does that mean keep at 104°F for 30 min, then 140°F, then 160°F, each for 30 min? I'd like to try adding some malted quinoa to the Gluten Free McGee recipe.