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Brewman, I also used maltodextrin in my batch of GF Quinoa Pale Ale that is in the bottling stage. My intent of using the maltodextrin was to try to improve the mouth feel and head retention. When I checked the beer just prior to carbonation and bottling it was close to a Bards in mouthfeel...

Brewman, Checked out your blog. Lots of good recipes and input. If you had to describe your Centennial Ale and your Sierra Nevada Ale, how would you compare them to the actual beers in flavor, style, body and head retention? Very curious to see how everyone's recipes are translating into...

So HBHB, how did this recipe turn out? If you had to compare it to a commerical beer, what would it be like? I made a similar recipe, but I added malted grains to mine. It is still carbonating, so I don't have input on it yet. A review of this recipe would be most helpful. I will do the...

Andrew thanks for the reply. I just brewed a partial mash batch of GF pale ale. Half of my grain bill was sorghum syrup. The other half was quinoa and oat malts. The sorghum was very strong. I also threw in some peaches and maltodextrin. The bittering hops were perle and the aroma, flavor...

I am new to the Aussie Home Brewer forum. I am a GF brewer in the United States. I just formulated my first GF home brew and when it finishes carbonation, I will crack a bottle open and post my recipe (hopefully decently drinkable) on this forum. I really appreciate all of Millet Man's...