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Great to hear! I've avoided the extra mesh plate from GFHB after hearing people having trouble with it, but I still get millet shells in the boil so I'm the lookout for a better solution. Your punched extra plate is interesting. I don't remember where I saw the suggestion but I put a mesh sink...

Will be trying the Ceremix/Ondea Pro combo and a rising mash for the first time next weekend.

This is such great info Cale. Thank you again for putting these together and I can't thank Aaron enough for sharing his expertise. He and everyone else that's done work on Ceremix/Ondea Pro have changed the ball game.

This is great Cale, especially the pages on enzymes and mashing. My one concern is that those two pages are likely to be information overload for a new brewer. It might be nice to have a section in the mashing page that gives distinct guidelines for starting out, maybe 2 or 3 different options...

That's good to hear. I've been watching the Ceramix developments from afar. Are there any benefits from it other than reducing the need for the high temp gelatinization step?

My final gravity for this batch ended up at 1.009, so I am sold on the Termamyl + Ondea Pro + SEBAmyl L combo, until something better comes along.

Not sure about the substitution, I've never used tapioca so I can't say. From what I'm reading, tapioca doesn't add any flavor or color, whereas sorghum does. So with sorghum you'll probably end up with a darker more flavorful beer. Termamyl and SEBAmyl-L should be fine, although in my...

If you just subbed in sorghum syrup for the tapioca syrup, you'd be in a good spot. However, if you're going to have to mash the buckwheat, you might as well just go all grain. Gluten free grains are a massive improvement in flavor and body over sorghum. Here is a Belgian White recipe I...

Not to throw you off course, but that is an extremely old recipe considering the rapid pace things have changed in the gluten free brewing world. I'm not sure anyone uses tapioca syrup anymore or would recommend it. First you should decide if you want to use extracts/syrups or jump into all...

Following up on this, I learned from Otherwise Brewing's post on grain crush that my low OG in my first Ondea/all-rice batch was likely due to the large 0.9mm crush I used. I brewed a second batch with 12lb rice and 2lb of buckwheat, milling both together at 0.6mm. I ended up getting around 24...

I too am on the Biscuit 4L and Ondea Pro hype train, although I am only in the middle of my second batch with it. Now that we're getting much better yields from rice than we did previously, it might end up being my main base grain. I may not really mess with millet at all for IPAs/PAs, depending...

On this whole topic of enzymes and gravities, I am going to bite the bullet and get a pH meter before my next batch.

That was with US-05. Yes, you're right, something like Windsor will finish higher because there's a certain sugar it won't eat. I don't think my problems with high finishes have been yeast related, but mashing/enzyme related.

Update on my previously mentioned all-biscuit rice beer with Ondea Pro. It hit FG spot on (1.008), but I don't know if I can attribute this to the Ondea Pro or just the fact that OG started quite low (1.036). And the 1.008 estimated FG was after I updated the calculations with my actual OG. It...

While we're talking about finishing gravities, I will say that since I switched from AMG-300L to SEBAmyl-L, my beers have finished too high, even using way more enzyme than the manufacturer recommends. On the topic of Ondea Pro and Otherwise brewing, last weekend I brewed a test batch to try...

Thanks for the reminder. I always forget to go there because I haven't used FB in a few years, but I'll try to keep the tab open.

As Chris does, I mill everything mixed together. But I started using more rice, so I run everything through at 0.9mm and then again at 0.5mm. The first pass gets the rice and buckwheat while the 2nd pass gets the millet.

I also have the MM-2. It looks like the GFHB version is based on the "pro" model that Monster sells which is why it's so pricey. You can just pick up the standard MM-2 which is about $180 including the hopper and base, it works fine.

Yes, clearing up the alpha/beta amylase talk was great to finally see, it was always a little murky. Looking forward to more research from these guys.

I suggest everyone read the blog posts over at https://www.otherwisebrewing.com/blog They are the most scientific and clearly written articles on gluten free brewing I've ever read, and they break some of the assumptions we've built up over the years.