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What does the amylase enzyme do? My friend can't have gluten so I was thinking of making some good gluten free beers to give her, and have for myself and friends.

Nothing we touch with our gloves goes directly into the beer, as with all things non-beer related, it's mainly a post boil stage precaution we adapted. Although, vinyl would be quite a flavor to be in a beer.

I bought a rogue kit which came with hops that didn't have an ice pack, let alone the box was covered in dust. They smelled hoppy so we through them in.

Being from Utah, I'm definitely going to have to try to make this. Considering the Wyld is better than the cutthroat, IMO.

I just bought the rogue morimoto soba ale and mashed it like any other grains... The "how to" pamphlet didn't say anything otherwise for the buckwheat. Edit: I do believe they were cracked though. A clone recipe from member T-West: WYeast American Ale (I got WYeast Northwestern Ale for my...

I use Iodophor as well, very tough stuff when it comes to getting the job done. Yeah, I've had a few batches ruined by unsanitary conditions so I decided to be over prepared and destroy any chance of contamination. I've been a little speculative in "rinse" part of the brew cycle since the...

I had my brew buddy pick up a spray bottle in which we filled with a proper solution of iodine and water. We basically used it on everything for a quick "re-sanitization" of equipment, as well as spraying our vinyl gloves now and again if they were compromised by unsanitary objects...

Just brewed this today, nothing seemed special about the smells, the grains tasted great after sparging though. Going to enter it into a home brew contest for the local soccer team. I used the Wyeast north eastern yeast. What have you guys used? Results?

I'm heading down to see my dad for chirstmas and i'm going to bring him some home brewing stuff to get him started. I need to find a home brew supply store and stuff. I'd be down to hang and talk about brewing.

The pine nut thing with loss of taste sounds like a good dieting technique. I'll get the plans started to market this haha.

The place up the street from me is local only, the pine nuts are from the Rockies. The problems with the head, astringent, and bitterness all sound like deterrents. Thanks guys.

I'm thinking of putting pine nuts in my moose drool clone. I assume the best way to go about this is the dry hop method, any ideas? How much should I use, should I break them up, etc...

Tomorrow my friend and I are having a double header, Moose Drool for me, and Yeungling's porter for him. Should be a fun time rather than doing homework. I want to try to make my own recipe, I'm thinking a pale ale. Not sure yet, though.

Bottled and discovered that I can set my space heater to low and keep my closet between 70-72 degrees. Still sweet, to no one's surprise, however, Big B was right, the carbonation does help and I assume that refrigerating will help a lot too.

Thanks Big B, Tomorrow is the 2 week mark in the secondary, I used the spigot to get a little for a taste. It is still a little sweet, but the bitterness and malty-ness have come out. When i do the priming sugar in the bottles, will that get rid of the sweetness by reactivating the yeast?

Right on right on, it was probably a cat, we just got 2 in the house.

Okay, it's bubbling today... what does that mean?

Thank you!

So, just be patient? I'll rest it, currently at a stable 67-70 degrees F, I'll post back in a few weeks to let you know how it goes! So stoked for this. Thanks guys!

My brew only bubbled for about 3-4 days, the gravity is exactly on for it being over a week. A stout, OG 1.44 Currently 1.10. It tastes very sweet and has no krausen. Should I repitch, or age it more?