Recent content by Millet Man

Haven't been on this site for years, been too busy making beer. Interesting to see people using clarity ferm or clarex to make "gluten free" beer. It doesn't work, all it does is make the beer pass the ELISA test for gluten free. It is acknowledged by the manufacturer of the ELISA test that it...

Well we can't sell it before 27 May but I do need to test it regularly to make sure it's still ok :) Come on down during the day is better as the boys are generally finished by 3pm but I'm here a bit later.

Thanks slcmorro, glad you enjoyed it. Will be aiming to get a few more taps around town over the coming months, mostly with a Rat lager that will be out around the end of June. Will have our winter seasonal out on 27 May, a gluten free schwarzbier made for GABS. Just filtered and its a mahogany...

That's the plan for both gluten free and regular ranges. It'll probably be something like this : gluten free range will have 3 current regulars (lager, pale and light) and a seasonal (current brown plus a few new ones Belgian, IPA, stout etc...), The Rat range will expand to something similar...

I think there's 2 issues, oats are lower than wheat, barley and rye in gluten content and I think not all coeliacs react to the proteins in oats so that is why some countries (not ours) say they are ok to consume in small quantities. Other major issue would be cross contamination as grain...

The rice syrup we have here has zero protein whereas the sorghum syrup has a normal amount of protein so using rice instead will reduce head retention (sorghum syrup is not so great with head retention to begin with). You definitely want unhulled millet and I find it sprouts very easily as long...

I see your point Ross but there are always compromises to be made and it would be counter productive to ban can kits and alienate 50% (or whatever the split is) of homebrewers from competitions IMHO. The world ain't perfect and never will be. Cheers, Andrew.

BOP no - you didn't brew or ferment it FWK no - you didn't brew it, you probably can't stuff it up if you're a reasonable fermentation controller and it's a good chance to hit a style without tweaking Kits yes - you didn't brew it but you need to add some skill and ingredients other than water...

Personally I'd say brewing on a 36HL system at work is totally different to when I pull out the stock pots and urns to make a test batch. Commercial brewing is designed to do what it does and supply a product that the market wants, home brewing has much more freedom in styles and mash regimes...

Yes we'll be there with The Rat and O'Briens brews, pretty sure Red Duck will be there too. The main sponsors will probably be the bigger breweries 'cos they have the cash but it will definitely be a craft beer oriented event. Cheers, Andrew.

The brown ale is with a sorghum base - malted, not extract but has plenty of caramel/chocolate/coffee flavours too. The Belgian was 60/40 malted millet/sorghum extract as the base and plenty of crystal millet malt and candi sugar was delicious. Cheers, Andrew.

All hail the Pastafarians :icon_cheers:

The T-58 yeast works well as long as you have a nice caramel/malty grain profile to work with, only issue for me is that it doesn't attenuate anywhere near as well as the other dry GF yeasts. T-58 only gives me about 65% attenuation compared to 75-78% for S-04/US-05 and 82-83% for W34/70. Never...

Australian Standard is no detectable gluten and I think the measuring equipment can measure to about 5 ppm. So if it's made from sorghum and gluten (from any cross contamination) can't be detected then it's considered gluten free. Good to see you persevering with the wort packs Mark! Cheers...

Thanks Grant, Try the Natural Light if you can get your hands on it, only 2.7% ABV but has a really nice flavour (brewing up a fresh batch right now). You should be able to get it at liquorland or they'll order it in. I will be looking at doing some seasonal brews (400 case batches) and a...