D Kristof

Working on a gluten free golden ale using Multi-Grain Cheerios for part of the wort. That's 4 lbs of Cheerios in 6 quarts of water at 145 degrees with amylase enzyme. The gravity of the clear liquid was 1.056... Looks appetizing doesn't it?

Never done it but I don't see what it would hurt.

Multi Grain Cheerios are showing some potential. With amylase enzyme on the left. Gravity reading 1.035 using my spectrometer. Hot water control sample on the right. Gravity reading of 1.013 from the coating on the cereal.

Going to take a shot at gluten free brewing this weekend. Starting with MrBeer's Mocha-Choca Oatmeal Stout. While that one is boiling I'll be experimenting with some gluten free grains and other potential sources of sugars.

Welcome back to the forum?

What about WTFHocket Go Roggen Pale Ale?

Damn. After reading all of that I forgot what the question was. 😄

@Spoodge, welcome to the forum. Welcome to the obsession.

Pics?

Why not https://www.mrbeer.com/thomas-coopers-preacher-s-hefe-wheat-refill-pack alone in your LBK, or https://www.mrbeer.com/wild-wheat-recipe with a sachet of US-06? Personally, I'd either try the wild wheat route first.or substitute a Canadian Blonde HME for the CAL. From the description it doesn't sound like it would need the steeping grains of the Lock Stock and Barrel. This is probably a @Nickfixit question.

Welcome back Hoppy. Nice job hijacking @MiniYoda's post 😃.

WOW. Just WOW. Can anyone tell me if the Big 10 has cancelled football this year? I'd ask Rick, but he probably doesn't remember what that is.

I use a 10 gallon cooler mash tun and have never attempted BIAB. Are you able to twist your bag rather than trying to squeeze it? Asking because I don't know.

I have had nothing but crap Wyeast smack packs. All of them well within their best viability dates. I've got two different local stores. I get better results from White Labs, Imperial, Omega or dry. If I can make a starter, I will.

Ever drink a beer that was black as a moonless night but it had absolutely no bitterness? Been puzzling me for a couple years but I think I figured out how they did it. https://www.williamsbrewing.com/4-Oz-Sinamar-Natural-Coloring-P2651.aspx