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Do you use a secondary? I've found that's always helped me. That and Irish Moss. Though my focus is on dark GF beers so I may not have as much clarity as I think.

gotcha. Thanks! Once I get back to SoCal I'll be doing some kilnin' Last thing - was everything else about right? + Germinate for 30hrs (changing water every 8 hrs or so) + Start with 7lbs to get down to 4lbs If I remember correctly, you did this BIAB style which is why you didn't...

Thanks for the correction! I'm sure there's a great amount of personal touch and feel with this and I'll definitely experiment a bit - but would say 150 degrees for 4hrs work well? Longer time? High / lower temp?

I'd be interested to know more about the cereal too - was it brand or generic or what? I know this was really long ago, but curious to know how it worked out.

looks like a great receipe! I'm going to try this for my next batch. For the malted buckwheat - never done that before. I saw a few posts talking about a 75% yeild, so I assume you used 7lbs of buckwheat to start, soaked for ~30 hrs changing water every 8 hrs, roasted at 350 (can you clarify...

a GF maltster! Awesome! I'm not sure, but isn't beligum candi sugar also known as "beet sugar"? I use that a lot in my GF beers for extra fermentables - never used real beets though. I think they'll find their way in to my next batch though ;)

Hi there, I redid this receipe again and tweaked it some more. I don't have my brew book with me right now but one big difference is I added coffee to the mix (1 gallon of cold brewed coffee). That really helped to clean up the taste in my opinion. It really removes the "GF" taste...

Matlodexrin would be a good sub for the lactose. It won't provide the sweetness that lactose does - but it will provide the moutfeel.

Personally, I always use a secondary. I've gone primary only in the past - but unlike Chad, I felt the beer was not cleaner. Though, I didn't think to use a filter on the syphon (nice trick!) which sounds like it works. I remember reading somewhere that letting the beer sit on the yeast...

Cool - I just let it sit in vodka for a little while and threw the bean in. We'll see what happens I guess! This is the second time I'm making this beer, first time I'm using the bean though (and chocolate too - forgot it last time haha)

Just a little update. I let the brew sit for a few more weeks and it mellowed out very nicely. Still has that "gluten free" taste though - which I was hoping the chocolate would help cover (unfortunately I forgot to add the chocolate haha). Over all it was a very good brew. I'm getting...

Hey there, so I tweaked this receipe a bit in to a chocolate coffee oatmeal stout. I got a little sip of the beer as I was racking to the secondary this evening - it tasted great. It's about 26 GU's but it's also only 4 gallons as I'm adding 1 gallon of cold pressed coffee in the next few...

I'm brand new to GF brewing, but I made the non-GF version of this beer and liked it, so I made this batch for my girlfriend who is gluten intolerant. Since it was the first batch, I scaled backed to 1 gallon to experiment. I brewed my first batch in late September (I don't have my brew book...