Making my first attempt @ a gluten free beer.
After adding a packet of Nottingham from the recalled lot, & waiting two days, I noticed no activity. So I added a packet of Windsor to save the batch.
This morning I notice that I have bubbling but no krausen. It kind of looks like chardonnay fermenting without anything on top.
Has anybody used sorghum in place of malt extract & know what is “normal”, and what I should expect from the final product?
no answer to your question but another question to you. Did you just use sorghum molasses? I have a celiac friend who I have yet to make beer for. no excuse, just hadn’t figured out where to get malted sorghum or something.
It is the gluten free White Sorghum Syrup made by Briess that is available @ several online suppliers (I got it from Austin Home Brew). Specifications:
* Produced from unmalted white sorghum grain
* Mild “grain-like” flavor
* No unpleasant aftertaste like red sorghum syrup
* 1:1 malt extract substitute for brewing beer
* Sufficient proteins and amino acids for 100% extract brewing
* 2-3º Lovibond at 10% dilution
* 72-75% fermentable.
Cool. Do you suppose the addition of some malted quinoa might give you the head retention? totally out on a limb here but perhaps the protien profile of the whole grain is what’s missing.
What do you think - draw off a gallon & boil a pound, & return it to the fermenter or just RDWHAH?
If it’s already fermenting I would RDWHAH. Course any excuse to HAH is the right plan in my book. SOmthing to try next time though.