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schematix: Please post your source (Title, Author, etc) as I'd really like to look further into it. I am not entirely clear on the units that author used for specific heat and I'd like to understand how it relates to my experiment. Also, although I'm encouraged that you suggest my...

Hi, all. I've been a long time (mostly) lurker here on the forums and I've learned a whole bunch from reading countless threads. I've always wanted to give something back, and I think I have a worthwhile contribution to offer. I brewed a batch of beer yesterday and decided to conduct a little...

If she's eligible for Medicare (and some people are before age 65) then the rules may allow her to enroll in a Medicare Supplement without any underwriting. It is currently the Annual Election Period (again, if she's eligible for Medicare) she can enroll into a Medicare Advantage plan. Call...

Don't know if it's available in South Africa, but I've had Tusker from Kenya a few times... Decent stuff. I'd imagine that Tusker would roughly be to South Africa as Molson would be to the United States... Roughly...? Hope this helps. :mug:

Same thing happened when I made a batch. I think it's caused by the rice. Mine tasted just fine and I'm not too particular about appearance, so I just ignored it. FWIW, I don't think any amount of racking will make that haze go away. I had some in bottles for months that was still hazy.

I'm kind of surprised that it took me so long to stumble across this thread... This guy seems to have a slightly different approach to gluten free brewing than what's common on here, but that picture of the brown ale is absolutely beautiful. I might scale this down to one gallon and give...

Huh. Thanks for bringing that to my attention. I wasn't familiar with the Fawcett oat malt. While I'd be relatively confident that the product itself is probably gluten free, I'd be very hesitant to use it in a brew that I needed to be gluten free, especially if buying it from someplace that...

Thanks for the reminder. After a month in the bottle, my attempt at gluten free graff turned out pretty decent. Now, I can't really speak for how it compares to regular graff because I've never made that, but you get the gist, right? I didn't really 'mash' oat 'malt' for my batch. It was...

"It was only a couple of flipper babies!"

I recently brewed a 1 gallon batch that was inspired by MapleTree's recipe and it came out pretty good. When I scale up to a full 5 gallon batch, I'm planning on keeping more faithful to the original recipe. One thing I was considering doing differently with the large batch would be to use...

Don't know if it's "American style" but this has quickly become one of my favorite brands: http://www.outerbridge.com/ I like the Sherry Rum Peppers Sauce, my girlfriend prefers the original. If you like a Gibson, the Admiral's Onions are amazing.

In my experience, using Nottingham (which is an ale yeast) to make hard cider has given a yeasty flavor. (I usually ferment pretty close to 70 degrees.) In the future, you might consider trying US-05, which is another ale yeast that has a reputation for producing a cleaner end result than...

I'd go to the Winchester...

I finally found some time to give this a try... I scaled things down to one gallon. If the end product is decent, I'll try a 5 gallon batch. Ingredients: .6 pound sorghum syrup 1.6 ounces homemade roasted gluten free oats 3 cups water 3 grams Hersbrucker hops (2.4%AA) apple juice to a...

That's the one. Very divisive threads like that one certainly bring out the loonies... It's always good for some entertainment. So, what beer(s) did you go with?

Sorry if a little off topic here: I had my two favorite websites up in two separate tabs in Firefox, and I thought my mind was playing tricks on me.. I was reading a post by some guy calling himself The_Fuzz and when I switched back to the other tab, I was reading a post by some other guy...

I used my local store-brand instant rice (confirmed gluten-free) and it worked well for me. It might have contributed to the beer being a little hazy. Personally, I don't care what my beer looks like as long as it tastes good so it was a non-issue for me, but YMMV...

Thanks for posting this, I find it very interesting. I have an unhealthy obsession with anything Asian, I love rice and sake, and this looks like something that could probably be made gluten free. I hope I can find time to give it a try sometime soon. Does anyone know if this is something...

So, I've been pondering this more and more... As I search for a Schlenkerla to try myself... (Similar situation to the o.p.) A GF smoked beer just sounds like fun. And, the smoke in a bottle drops sound like the simplest solution, but why do things the easy way when you could do something...

I'm getting ready to brew a second batch of Gluten Free McGee, since I was so happy with the first... I'm considering substituting 1 pound of dark Karo syrup for the 1 pound of amber candi syrup called for in the recipe. I've done some research and Karo is completely gluten free and plenty...