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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...

As for the yeast. I've only used it once. I made a Belgium Whit style beer with raw millet. Came up fantastic. Very impressed with its work.

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 do 12g Galaxy for 30 mins, 12g Centennial for 20 mins & 12g Cascade for 10mins in my pale (sorghum extract). Great balance & aroma.

Prime with a nice fresh apple juice. So much better flavour. Or even try treacle. Leaves a nice residual sweetness as well.

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...

Yes. It truly is very tasty. Might back off on the hops next time. Which is tonight. Pale ales are truly Gods gift to man.

300g of sorghum syrup. 1 cup of water and bring to boil for 10 mins. Using a syringe I add 5 mil to a 330ml stubby. This method works great with a honey primer as well.

Hi all. Just some advice on Galaxy hops. Anyone used them in a lager or pilsner and if so how'd it taste? Cheers, Grant

Got abit lost with the pilsner style but using us-05 yeast. I use s-23 for pilsner. Yeast starter on honey and ferment at 11c. I also by 2 of 1.5kg sorghum syrups and use 300g for priming later on. The constant cold temp will remove some of those sorghum flavours.

Prime your bottles with pear juice. 5 mil will give your 330 mil stubby a mild carbonation. This will also add some sweetness.

Made a SS pale ale the other day. Also added 1kg of rice malt syrup & 1 cup of soft brown sugar. Only did an half hour boil with 25g of galaxy. After 10 mins added 25g od centennial then after another 10 mins added 25g of cascade. Used S-05. OG @ 1.054. Tasted @ 1.030. Absolutley beautiful. Cant...