All Danstar yeasts are GF. Same with Safale. I like Saflager S-23. You'll need about 250-300g of maltodextrin to give enough body or you could add a little crush buckwheat to the boil. Id use MD in a lager. In my lager I use 2kg of sorghum syrup to 500g of rice malt syrup but I also mash in some...
All Danstar yeasts are GF. Same with Safale. I like Saflager S-23. You'll need about 250-300g of maltodextrin to give enough body or you could add a little crush buckwheat to the boil. Id use MD in a lager. In my lager I use 2kg of sorghum syrup to 500g of rice malt syrup but I also mash in some...
Sorry. Replying from my phone.
Avenin only effects 20% of coeliacs so he might be OK with it.
To get abit of color and extra flavour out of the use of sorghum, I caramelize it. Works well.
I hope this has helped
Sorry. Replying from my phone.
Avenin only effects 20% of coeliacs so he might be OK with it.
To get abit of color and extra flavour out of the use of sorghum, I caramelize it. Works well.
I hope this has helped
Hi guys. I've made a saison due miel with sorghum and it came up really nice. Maltodextrin works well for body (I use about 300g in a 23l batch and its tapioca based). The right use of hops can help get around the sorghum flavours but I also use roasted Buck wheat and my own malted millet.
And...
G'day.
I use honey in some of my brews. I find it best to add it at flameout or 5 mins before. Keeps the flavour and doesn't allow it to caramelise.
For an extra honey hit I also prime my bottles with honey. Mix 300g of honey with 1 cup of water and boil for 10 mins to sterilise. Then add 4 mls...
If you can get an Oztops packet from your brew shop they come with lids for these bottles and soft drink type bottles that allow the cider to ferment but carbonate at the same time. You can stop the fermentation at anytime you taste buds like. Australian Fresh cloudy apple makes a great cider...
G'day Natdene.
From what I've seen of the kits (never used them but watched the video on how to on you tube) The hops come loose so it's easy to see whats going in already. This makes it easier to add the extra hop requirement.
Sorghum beer can be a little fruity on the finish as it is but it...
I just wet two towels and throw them in the fridge. When they are cold enough wrap one around the fermenter. Swap every 8 hours or so. Make sure your fermentor is on a tiled or concrete floor in a dark spot. That'll keep the temp down. To get the hot wort down to pitching temp try replacing some...
I haven't read every comment on this thread but any sugar used including carbonation drops will cause a tang. 5g of sugar as a primer is the equivalent of another 300g of sugar in your brew. If you've gone a kit and 1 kg of sugar that's 1.3kg of tang. Like some others have said good yeast and...
I have found with honey that it is still fermenting albeit ever so slowly months after the FG has stopped. I made a still mead (unprimed) that had a constant hydrometer reading for a week. I bottled it in plastic bottles and decided to age it trying it about every month. It gradually carbonated...