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All the spent grain from my local brewery ( Wychwood Brewery) go to animals for fodder, by the farm trailer load.

Spent grain, hops and pommice ( from cyder making) go to my local farm. I get to eat it again later as good roasting joints of Glouster Old Spot and eggs. Jay

What's the brew? Also I emailed Briess about a week ago to ask if they had a distributor this side of the pond. Still no reply.

Hi Grant, It use to be the case here as well, but since the demand for GF oats was created there are now a few suppliers that have managed to overcome the crosscontamination and supply change issues. As in Australia they undergo testing to ensure they comply. My local supermarket stocks two...

Hi Grant, I perfectly understand, I was diagnosed 5 years ago with Coeliac disease. I have 3 immediate family members in Oz also with the condition. Because of the different healthcare systems there are large differences in the way the condition is treated. For example once diagnosed in the UK...

I know this a bit off topic, but it is sort of where this thread has gone. I understand GF standards are different in Oz, but thought it might be worth pointing out that all Maltodextrin and for that matter glucose is by its very nature of manufacture are gluten free irrespective of source...

You can buy raw sorghum grain, but you will need to malt it first. Millet man has some good info on malting your own GF grains and seeds. Personally I think it's worth going to the effort, but malt syrup is a whole lot easier. Another option would be to use some GF rice syrup and other sugary...

Andymac May be a stress problem. Do you aerate the wort before pitching? Fresh well stored yeast etc? Seems odd that it be every brew, so might be worth looking at the process. Best Jay

Hi AndyMac, Found this thread, might help. Not had this problem myself, but i never complete fermentation earlier than 14days usually 21 or more days. http://www.homebrewtalk.com/f39/green-apple-flavor-77162/ Good luck Jay

Hi spaced, I malt my own millet, sorghum and buckwheat from scratch... a bit of a labour of love, but altimately the commercial GF offerings are pretty dreadful. Pilsen'ish malts are relatively straight forward as they require only a food dehydrator for drying and curing. I can recommend Millet...

This site http://gfhomebrewing.blogspot.com/2011/05/...er-brewing.html has some interesting looking extract and partial recipes. Not tried any myself. Sorghum extract is like hens teeth in the UK. Good luck Jay

Now drinking recipe as above, very nice indeed. Sorry for posting in this way, but it isn't the easiest on a phone browser. Jay

QUOTE (Bitter & Twisted @ May 18 2009, 10:40 PM) Hey I've been trawling around for GF recipes and most of the "usual" sites seem to have removed all of the nice homebrewing info. Does anybody have a proven recipe for a sorghum-based wit? cheers, B&T Hi B&T, Here's recipe I had posted on oz...

+1 for Millet Man. I've been GF brewing for 4yrs now and Millet man certainly knows his stuff and is very generous with his advice. Jay