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I usually try not to grind it to a flour but sometimes (especially if you used groats) it just isnt possible to keep it from happening. I give it a nice Beta-glucan rest at around 40 C for 25 mins with a protein rest at 55 C for 25 mins, this is andrew lavery's method of using gluten free...

it's still a bit fresh with a strong buckwheat smell and taste but it turned out nice. I cold crashed it at 35 F for 4 days and then raised it up to 40 F for about 2 more and it ended with a nice sweet flavor upfront and a caramel after taste with a hint of hops added in. it has great head...

I am teaming with jealousy and envy. Congratulations!

So I tweaked the pale ale recipe I used from my last post by adding more pale malt and using buckwheat. The buckwheat i used as specialty malts because i have noted it makes nice crystal malts. I added about 3 oz of a buckwheat chocolate malt I made for s***s and giggles. The OG came out to...

came out decent, could have a bit more body but the flavor wasn't bad. Had a nice light carbonation and hop flavor with a nice caramel and nutty after taste. head retention is 0 lol pours nice at first but the foam subsides almost instantly.

yeah, it's Andrew Lavery's recipe. I plan to almost double the amount of pale malt for the next recipe and replace the millet crystal malt with buckwheat crystal malt as I have noted it tends to give better results on the finished product (head retention and body). The lower efficiency is the...

I'll try the bag and a mash out next time, just took a gravity reading last night and it was at 1.004. It tastes like hop water more than anything else, not quite what I was hoping for but I guess it is what it is for now. I also wont add amylase to my mash next time and I'll see what I end with.

maybe I am mashing too thick..I'll try a few things and report back after my next couple batches show improvements and I'll see if I can get the same efficiency without grinding to a flour.

This is a five gallon batch and I have always had issues with lautering/sparging. I usually ground my grain into a flour for better efficiency and with a grain like millet there isn't much choice but to make it a flour as it is very small. As you can assume this creates issues with the sparge...

I recently tried my hand at brewing a gluten free pale ale around the beginning of the month and it went decently. I brewed this with malted millet only, I just hope it tastes as good as it smells. I didn't get the efficiency I was hoping for but 1.030 for an all grain with home malted and...