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I think that may be too much 120L. Dunkel's have a smooth malty backbone with very little roast if any. Try messing around with a combination of 90L and some of the lower roasted malts and maybe some pale caramel and see where you get SRM-wise.

I’ve been using nutrients from either Wyeast or White Labs. They go in every beer I make.

@glutarded-chris, thank you, this is great. I am looking to do a pale pils, so you are sending me off in the right direction. I like the hop profile too because I was thinking some some combination of traditional German hops and new world. Have you tried going without the quinoa? For me...

I've been wanting to brew a Pilsner style for a while now and may finally do it. Thinking really simple, half pale rice, half Munich millet. Traditional hopping schedule, traditional cold ferment. Anyone have any go to lagers that they've been brewing?

All is not lost. Hows it taste? I brewed a winter warmer that's in the keg now that has a really earthy aroma to it that isn't all together pleasant. Beer tasted good and keeps getting better. My though was some combination of malt and hops were the issue. Fuggles can be weird sometimes. And...

I know. This rising step mash on the Grainfather is the easiest its ever been. Enzymes in, mash in, set it and forget it! I find that some combination of buckwheat, quinoa, and oats at 15-20% does wonders for body so I havn't thought about knocking that 125 rest out either. Plus I find that...

So @skleice, is this the schedule you are using or have you changed it up? I’m thinking the slow rise from 120 to 176 is what works for them and their system. With the grainfather, I’m not sure it’s all that necessary. I did see the recipes Jason has uploaded. That’s pretty damn awesome, and...

I've been having fairly good luck using Ondea and Ceremix at 1ml/lb and using the 25min@125, 60min@145, and 60 minutes@175. I've been out of the loop for a while (i.e. off facebook) and was wondering if this is still the standard or if anyone has had luck changing it up a bit? Also noticed Jason...

Brewers Friend. I've been using it from the beginning. A lot of the GF malts are in the catalogue and you can do custom malts too. Sky's the limit really as far as malts.

Occasionally I will get a batch with sulfur issues that do not seem to fade with time. In those instances I use Kupzit, a combination of copper citrate and bentonite, toward the end of secondary and before long term storage in kegs. It always works.

How are the final gravities on the beers brewed with Ceramix, compared to predicted/expected?

I'm holding off on the Ceramix for now only because Ondea is such a game changer and I'm still trying to catch up to the changes it's making to my beer. Besides upping efficiency, body is the biggest improvement in the finished beer. Equal in my opinion to barley based brews. Super clean...

Regarding yeast, if you are doing a blue moon clone I would just go with US-05. The mangrove jack yeasts are for the German and Belgian wheat beers where the flavors the yeast impart are very important to the style. No so with blue moon. I heard an interview recently with Keith Villa, the...

It's a little strange over here in the gluten free brewing world. :) While barley malt wants to be beer, we have to coax our rice, millet, and buckwheat malts along a little bit with the help of enzymes. Those that occur naturally in barley are limited in GF malts due to undermodification or...

That's pretty frustrating. In the latest issue of Brew Your Own, in the Ask Mr Wizard section, Ashton Lewis is talking about how you should always question your instruments. So that's another place to look too ... maybe the paper slipped down in your hydrometer and its no longer giving you an...

That is a head scratcher because that mash schedule isn't that different from what I've been using for the last four brew days and my efficiency has been fantastic using anywhwere from 50 to 80 percent rice malt. I still question the need to go that high and long for the gelatinization step...

@JMath, I don't think SEBAmyl-L works well with rice malt for some reason. The caveat being this is completely anecdotal and just something I remember reading somewhere. I'm probably starting to sound like a broken record, but I swear by the Diatase sold by EC Krauss. It's aggressive AF but can...

Another great post from Otherwise Brewing Getting Better Head Retention in Gluten-Free Beers

Chris, I don't think it has anything to do the type of malt because I also had low finishing gravity's when I first started doing the Termamyl/Diatase enzyme additions. I just think Diatase is super aggressive. So I started messing around with the volume, time and temperature for the Diatase...

EC Krause. https://eckraus.com/diatase-enzyme/ I've always had good, predictable results with it.