Search results

Well, I have now opened, poured and tasted my gluten free ale (which turned not to be anything like a stout, but never mind that). I am pleased to say that the results were surprisingly good (considering my expectations). The last half inch should definitely stay in the bottle (as you will...

Bump

Does anyone have experience in the matter? I have a barley wine/old ale which I plan to divide in two batches and ferment one of them with Brett Claussenii. OG: 1082 SG: 1019 (after 14 days) If I ferment it with the Brett now, how long or at what gravity can I bottle it without worrying that the...

I had malted the buckwheat (except for a part that I had roasted to substitute roasted barley)... In Norway we don't have any ready-to-go GF kits, so I tried the best I could (for all I know the final result may be okay in the end)...

So... I decided to try to brew a mini-batch of what was supposed to be an oatmeal and buckwheat stout a it over two weeks ago. I won't bore you with the details of Murphy's law in effect when it came to the brew day it self... Suffice it to say that my first experience with gluten free brewing...