Tomorrow I am kegging my first batch of beer ever. (Yes, I purchased a keg right off the bat to avoid bottling.) This five gallons of beer was made with six pounds of brown rice syrup, as opposed to the X amount of sorghum + Y amount of BRS simply because my LHBS only carries BRS for those that are gluten free.
Now that this batch is just about done and I'm working on improving this recipe I've made, I'm wondering if there is a reason people (HBT members and commercial brewers) insist on using some amount of sorghum despite it's flavor. Is this because of costs? Availability? Flavor?
Now that this batch is just about done and I'm working on improving this recipe I've made, I'm wondering if there is a reason people (HBT members and commercial brewers) insist on using some amount of sorghum despite it's flavor. Is this because of costs? Availability? Flavor?