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Hi all, I'm farily new to this and I'm planning on brewing up a stout soon. I have a couple oquestions. 1 - do you add all the grain to mash? there are no grains steeped prior to the boil to add colour etc? 2 - what temp do you have your primary and your secondary at? 3 - are there any decent...

Tried this today with 1kg of millet (unhulled and unroasted), 4:1 liquid to grain ratio, 1/2mL of each enzyme, and everything else as above. The OG was 1.010! Not sure why this was so low, maybe I need more enzyme, there could be a dilution problem with the increase in water. Maybe having so...

We wouldn't have any where near as many interesting beers if it weren't for lots and lots of pointless and silly brew experiments. Well done on this one, it's good to know these things are possible even if they don't make it into the modern brewers handbook.

I have just repeated this experiment using 1/2 mL of each enzyme instead of 1mL and I got an OG of 1.021. While this is slightly less than the first batch I think there were some subtle differences in my process, I did not grind the grain as fine as I did the first time which resulted in a much...

TB's bottomy talk is still far more intelligent than most peoples mouthy talk! here is the final recipe for the brew brought the 5L to a rolling boil; 7g Fuggles, pellet 4.5% (60 min) 65g Dark Candi Sugar (80 SRM) (25min) 265g glucose syrup (25min) 5g East Kent Goldings, pellet 4.8% (15 min)...

The brew is on! I started trying to crush the grains with a rolling pin, but soon got tired of that, so I stuck them in a blender and pulsed them for about 30 sec. I warmed the water up to 43C and added the grain and imL of all the enzymes except the AMG 300L. the temp took about 30mis to rise...

I haven't gotten around to doing this yet, the roasted grain is in paper bags at the moment. TB I have been looking around for info on the optimal temp for the AMG 300L, and found a couple of sites, http://www.biotimes.com/en/Articles/2005/J...ovesstarch.aspx This one compares this enzyme...

Looking forward to it already. Thanks for your advice TB and Andrew. One question, if I don't have time to do the boil straight after the mash, can I store the lautered mix overnight? should this be in the fridge?

The enzymes have arrived, but there is no additional info with them regarding the optimal temps etc. So I guess it's time for a little experimentation, which is where the fun really lies anyway. Here is what I plan on doing (thanks to Thirsty Boy) 1/2 kg millet grain (not sure on roasting...

Thanks TB, I haven't actually got the enzymes yet, and I am hoping there will be some info with the packaging. From what I can find online they are all produced with either bacteria or fungi and are 'extremely' heat stable. I think your idea of mashing in at 43 and then slowly raising to a 72...

Hi guys, I have been following Thirstyboys threads on experimental brewing with gluten free grains and enzymes, and I am ready to give it a go. I have gotten my hands on some enzymes, pullulanase, beta-glucanase, alpha-amylase, protease, and gluco-amylase(amyloglucosidase). However, I don't...

Thanks for that, I was thinking of piling up different layers of sand and small gravel after reading a post on another site. I'll put my thinking cap on and see what I come up. Andrew I am using Buckwheat as my malt - I can't get unhulled millet in NZ either so I'm a bit short on options. I...

This is great info so I've made it a bit easier to read.

Hi Rod, thanks for that but importing into NZ is a big no-no with the border guards. I'll try a few of the local horse traders and see what I can come up with. Cheers Colm

Hi guys, I am about to start my first AG gluten free brew, exciting. However, after reading a lot of the posts here it seems likely that sparging/lautering will be a problem and I should add rice hulls to the mash. My problem is that I can't find anywhere in NZ that sells rice hulls. Can...

I left this at ~20C to carbonate, and I have to say that for my first ever Lager, and only my second ever homebrew, this is bloody lovely. I took it round to my dads place and had a couple with him and my brother and they both liked it, this was more than I had hoped. I'm just waiting for next...

Hi, I am finding it extremely difficult to get my hands on rice hulls in Auckland. Is there anything else I coudl use instead? If this is just to help in the lautering could I use plain rice or perhaps millet that has not been malted? Cheers Colm

I bottled this on Saturday night, looks good and smells good. I have a question, should I leave this at 4C now that I have bottled it? or will it be ok at room temp? Cheers

I transferred it into a secondary fermenter on Saturday, OG 1015 I know you are supposed to keep it at ~4C for lagering, so I have it in a large plastic bag surrounded by frozen bottles of water that I'm replacing every 8-10 hours. It appears to be keeping it relatively cool. Going to leave it...

I popped my first bottle of this last night, it was bottled on the 24 June so has been just over 6 weeks. It had a nice phssssst sound when I opened it and an ok head when I poured it, it also bubbled nicely for the duration of the glass. There was a decent amount of crud in the bottom, but...