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I was diagnosed with Coeliac Disease just before Christmas. FML!!! I've been trying hard to stick to a gluten free diet and in particular, I have not had a real beer since Christmas Day (had plenty of gluten free beers and in truth I am slowly acclimatising to it). Anyway, I have been doing...

Witbeer should be made with unmalted wheat. Plain raw wheat is best, but you can also use flaked wheat or torrified wheat. Grist for traditional wit beer is: Pils malt 50% Raw wheat 45% Flaked oats 5% And use plenty of rice hulls to avoid stuck sparge. Wyeast 3944 is the right yeast.

I've just started using flaked barley in my pale ales. A few people I know add a small portion of wheat in all their brews for head retention, I decided to use flaked barley because I figure that the taste should be more consistent when using in a beer that normally does not contain wheat...

No mate, no confusion. I mean First wort hopping, and your description of this technique is accurate. In his book "How to Brew" john Palmer quotes that FWH gives a bitterness equal to 20 min boil. My question is, what are othersexperience with FWH. I have tried it, but not in a controlled...

I only get to brew on weekends, so always cold condition for a week before bottling. Takes at least 4weeks to carb up though, 6 to 8 weeks is better (but its winter in southern hemisphere and my storage room is not heated).

I used to always get 75%, the last few brews I have experimented with water treatment and added calcium chloride to the mash and got 85% 3 times in a row. So it is possible consistently - either that or the scales at LHBS have gone out of calibration and he's giving me more grain than I paid for :)

Mod Edit: I've moved these to their own thread. I love hobgoblin - and since I've seen Orfy's recipe on a few different forums when I was looking for a recipe, it seems to be very popular - therefore this is definitely the one I will run with. However I got a question about FWH. I've tried...