Dorklord asked me some questions in PMs, then his inbox was full, so I thought I would just post it here, since you guys can probably help anyway.
I wouldn't worry too much about a cidery taste. There are some people who have experimented in this forum with 50%+ to no cidery taste. Candi sugar really wouldn't help anyway, but imparts a slightly different flavor. I wouldn't worry about it.
Trappist high gravity is my favorite belgian yeast, but id use the wit for the wit. Make sure you are getting White labs not Wyeast.
No idea about the rice solids...or what those are. You can always ask them, NB has good customer service.
dorklord said:dkershner said:dorklord said:I noticed in one of your posts, you mentioned a GF Belgian Tripel, I'd be interested in what the recipe on that was. Belgian beers were my favorites I'm aiming to try a Tripel and a belgian witbier if I can find a good recipe (in other words, one that comes with a recommendation from someone who's actually drank it!) and the ingredients (still haven't found my GF brown rice syrup...)
Thanks,
Chris
http://brew.dkershner.com/2009/gluten-free-tripel-blonde/
You can see my tasting notes and what I would do better next time. I would also use white labs belgian yeast if you (or the consumer) can handle 2ppm gluten.
For the record, I think the wit will come out better. Easy to hide sorghum with coriander and orange peel.
Well, my favorite tripel actually has coriander in it, so I figured I'd toss some in...So, are you saying you'd use the Trappist High Gravity yeast? And for rice syrup and sugar, about how much would you use? I've heard some people say too much plain sugar will result in a 'cidery' taste, and I've been wondering if the sorghum flavor sort of 'blends' with that or if I should spring for candi sugar.
I'm probably going to order (or find) some rice syrup/rice solids (I wonder if the rice solids from midwest or NB are GF?) for this, since I've probably got another week before I transfer my non-GF tripel to the secondary...
I wouldn't worry too much about a cidery taste. There are some people who have experimented in this forum with 50%+ to no cidery taste. Candi sugar really wouldn't help anyway, but imparts a slightly different flavor. I wouldn't worry about it.
Trappist high gravity is my favorite belgian yeast, but id use the wit for the wit. Make sure you are getting White labs not Wyeast.
No idea about the rice solids...or what those are. You can always ask them, NB has good customer service.