Comments for Dave, Desiree, Beer & Wine http://blog.highgravitybrew.com Random thoughts from the world's cutest beer couple Wed, 03 Aug 2011 14:51:32 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Review of my All-grain Gluten Free Beer by All-grain mash schedule for no-malt gluten-free brewing - Home Brew Forums http://blog.highgravitybrew.com/2010/05/review-of-my-all-grain-gluten-free-beer/comment-page-1/#comment-5100 All-grain mash schedule for no-malt gluten-free brewing - Home Brew Forums Wed, 03 Aug 2011 14:51:32 +0000 http://blog.highgravitybrew.com/?p=191#comment-5100 [...] malt Quinoa). Did it work ok? What grains did you use? I was gonna do something similar to this: http://blog.highgravitybrew.com/2010/05/review-of-my-all-grain-gluten-free-beer/ only I would convert the oats/rice using enzymes like you did. I was also contemplating using less [...] [...] malt Quinoa). Did it work ok? What grains did you use? I was gonna do something similar to this: http://blog.highgravitybrew.com/2010/05/review-of-my-all-grain-gluten-free-beer/ only I would convert the oats/rice using enzymes like you did. I was also contemplating using less [...]

]]> Comment on Review of my All-grain Gluten Free Beer by Desiree Knott http://blog.highgravitybrew.com/2010/05/review-of-my-all-grain-gluten-free-beer/comment-page-1/#comment-4971 Desiree Knott Sun, 24 Oct 2010 18:48:03 +0000 http://blog.highgravitybrew.com/?p=191#comment-4971 Ben, The oats I used were malted and the quinoa was sprouted (which is basically the same thing as malted) so I just treated them like any other malt that is used in brewing and brewed as I would any other all-grain brew. I mashed at 153 degrees for 60 minutes. I did a starch test with iodine and the test indicated it completely converted. The malted oats were not tested for contamination. We purchased them form our regular malt supplier. My point of view is that the vast majority of gluten is actually destroyed in the brewing process when using grains that actually contain gluten. I'm making a HUGE assumption that any gluten present is broken down to levels that aren't going to impact me. In fact, many beers that are brewed with standard grains are allowed to be labeled as GF in Europe where they allow items to marked GF as long as they can proved gluten levels are below defined levels. It all really boils down to how sensitive one is to gluten. I'm moderately sensitive and this process seems to work for me. I definitely see an improvement in my symptoms when I drink my GF beer versus my regular homebrews. For me, even with regular beers I usually can get away with a beer or two (depending on the brand) without a lot of pain but one little soda cracker kills me for days. Hope I answered your questions and I'm so sorry for taking so long to get back to you! Cheers, Desiree Knott desiree@highgravitybrew.com http://www.highgravitybrew.com http://www.examiner.com/x-16115-Tulsa-Home-Brewing-Examiner http://www.facebook.com/highgravitybrew Ben,
The oats I used were malted and the quinoa was sprouted (which is basically the same thing as malted) so I just treated them like any other malt that is used in brewing and brewed as I would any other all-grain brew. I mashed at 153 degrees for 60 minutes. I did a starch test with iodine and the test indicated it completely converted.

The malted oats were not tested for contamination. We purchased them form our regular malt supplier. My point of view is that the vast majority of gluten is actually destroyed in the brewing process when using grains that actually contain gluten. I’m making a HUGE assumption that any gluten present is broken down to levels that aren’t going to impact me. In fact, many beers that are brewed with standard grains are allowed to be labeled as GF in Europe where they allow items to marked GF as long as they can proved gluten levels are below defined levels.

It all really boils down to how sensitive one is to gluten. I’m moderately sensitive and this process seems to work for me. I definitely see an improvement in my symptoms when I drink my GF beer versus my regular homebrews. For me, even with regular beers I usually can get away with a beer or two (depending on the brand) without a lot of pain but one little soda cracker kills me for days.

Hope I answered your questions and I’m so sorry for taking so long to get back to you!

Cheers,
Desiree Knott
desiree@highgravitybrew.com
http://www.highgravitybrew.com
http://www.examiner.com/x-16115-Tulsa-Home-Brewing-Examiner
http://www.facebook.com/highgravitybrew

]]> Comment on My first all-grain gluten-free beer. by Desiree Knott http://blog.highgravitybrew.com/2010/03/my-first-all-grain-gluten-free-beer/comment-page-1/#comment-4937 Desiree Knott Fri, 22 Oct 2010 00:19:04 +0000 http://blog.highgravitybrew.com/?p=167#comment-4937 John, If memory serves, I did have quite a bit of sediment but it didn't seem like a lot more than I usually have. I honestly haven't had the chance to brew another batch. I'm hoping to brew another one in a few weeks after our homebrew competition is over. Cheers! Desiree John,
If memory serves, I did have quite a bit of sediment but it didn’t seem like a lot more than I usually have. I honestly haven’t had the chance to brew another batch. I’m hoping to brew another one in a few weeks after our homebrew competition is over.

Cheers!
Desiree

]]> Comment on My first all-grain gluten-free beer. by John http://blog.highgravitybrew.com/2010/03/my-first-all-grain-gluten-free-beer/comment-page-1/#comment-4865 John Wed, 20 Oct 2010 02:44:45 +0000 http://blog.highgravitybrew.com/?p=167#comment-4865 Desiree, So I thought I would give your recipe a try (at least pretty close). I found the (5 lbs) malted oats on line at rebelbrewer, and the (3lbs) of Sprouted Quinoa at Whole Foods along with the (1lb) of Toasted Buckwheat (also called Kasha). I couldn't find sprouted rice, so I used (3lbs) of Flaked Rice from my homebrew shop instead. I ground the toasted buckwheat and then pre-cooked it (used 1.5 qts of water, but this ended up pretty thick, so next time I'll probably pre-cook it with at least 3qts). I ground the malted oats and this gave me some husk material, but after also grinding the Quinoa and Rice it didn't look like it had enough husk material to sparge well, so I also stirred-in 2 lbs of Rice Hulls. Mashed all the grains (including the pre-cooked buckwheat) at 154F for an hour then lautered -- even with the added Rice Hulls, I still had my sparge stick a couple of times; but it sparged out pretty well to about 7.5 gals for 1.044 (after adding in the 1 lb of Dark Candi sryup), which after boiling for an hour, cooling and draining into fermenter gave me 5.25-5.5 gal at 1.052 OG. Aerated and pitched a pack of dry American Ale yeast and fermentation was going well within 12 hrs. At 12 days, I transferred to my secondary today, the SG is down to 1.019 and it seems to taste pretty good; however, I did have a full gallon of sediment that I left behind, giving me a bit under 4.5 gal in my secondary. I'll let this settle out for a few more days before priming and bottling. My questions -- did you have this much sediment in your fermenter? Have you experimented to see which of the ingredients is the major contributor to this sediment? John Desiree,

So I thought I would give your recipe a try (at least pretty close). I found the (5 lbs) malted oats on line at rebelbrewer, and the (3lbs) of Sprouted Quinoa at Whole Foods along with the (1lb) of Toasted Buckwheat (also called Kasha). I couldn’t find sprouted rice, so I used (3lbs) of Flaked Rice from my homebrew shop instead. I ground the toasted buckwheat and then pre-cooked it (used 1.5 qts of water, but this ended up pretty thick, so next time I’ll probably pre-cook it with at least 3qts). I ground the malted oats and this gave me some husk material, but after also grinding the Quinoa and Rice it didn’t look like it had enough husk material to sparge well, so I also stirred-in 2 lbs of Rice Hulls. Mashed all the grains (including the pre-cooked buckwheat) at 154F for an hour then lautered — even with the added Rice Hulls, I still had my sparge stick a couple of times; but it sparged out pretty well to about 7.5 gals for 1.044 (after adding in the 1 lb of Dark Candi sryup), which after boiling for an hour, cooling and draining into fermenter gave me 5.25-5.5 gal at 1.052 OG. Aerated and pitched a pack of dry American Ale yeast and fermentation was going well within 12 hrs. At 12 days, I transferred to my secondary today, the SG is down to 1.019 and it seems to taste pretty good; however, I did have a full gallon of sediment that I left behind, giving me a bit under 4.5 gal in my secondary. I’ll let this settle out for a few more days before priming and bottling.

My questions — did you have this much sediment in your fermenter? Have you experimented to see which of the ingredients is the major contributor to this sediment?

John

]]> Comment on Review of my All-grain Gluten Free Beer by Ben http://blog.highgravitybrew.com/2010/05/review-of-my-all-grain-gluten-free-beer/comment-page-1/#comment-3409 Ben Fri, 10 Sep 2010 03:32:15 +0000 http://blog.highgravitybrew.com/?p=191#comment-3409 What did you use to convert the starches to sugars? Did you use amylase enzyme or does one of those grains have amylase in sufficient supply? I'm also curious how you chose your oat supply. I like the idea of using oats, but I understand that the regular sources we have available are too contaminated by wheat and barley to pass the test for GF products. For myself, i don't care in my test batches, but I don't want to serve a friend with Celiac without disclosing that there may still be trace (or larger) amounts of gluten. What did you use to convert the starches to sugars? Did you use amylase enzyme or does one of those grains have amylase in sufficient supply?

I’m also curious how you chose your oat supply. I like the idea of using oats, but I understand that the regular sources we have available are too contaminated by wheat and barley to pass the test for GF products. For myself, i don’t care in my test batches, but I don’t want to serve a friend with Celiac without disclosing that there may still be trace (or larger) amounts of gluten.

]]> Comment on My first all-grain gluten-free beer. by Desiree Knott http://blog.highgravitybrew.com/2010/03/my-first-all-grain-gluten-free-beer/comment-page-1/#comment-2488 Desiree Knott Wed, 04 Aug 2010 14:57:16 +0000 http://blog.highgravitybrew.com/?p=167#comment-2488 It turned out great! The amarillo hops really stand out and using candi syrup added the caramel quality that I was trying to get. The malted oats REALLY added to the head retention. I was targeting an American Amber, one of my favorite styles and I have to say that if I didn't tell you it was gluten free, you wouldn't notice anything odd about the beer. As a certififed beer judge I would score it at 29-32 in the American Amber Category, which is in the upper end of good and lower end of very good. Not bad for a gluten free beer. I over sparged though and ended up with 7 gallons instead of five so I added a pound of dark candi syrup to adjust the gravity and color. I usually make ten gallon batches and I kept looking at the brew pot thinking. "That just doesn't seem like 6 gallons..." I have since calibrated my mash stick to measure the volume of the boil kettle. That won't happen again. I plan on brewing another all-grain next week (this time with the correct volume). If it turns out well I'm going to make a kit out of it. I'm also getting some brown rice syrup from Briess so I can make an extract version to test and sell as a kit. I'll write a new post when I make the next batch. Cheers, Desiree Knott desiree@highgravitybrew.com http://www.highgravitybrew.com http://www.examiner.com/x-16115-Tulsa-Home-Brewing-Examiner http://www.facebook.com/highgravitybrew It turned out great! The amarillo hops really stand out and using candi syrup added the caramel quality that I was trying to get. The malted oats REALLY added to the head retention. I was targeting an American Amber, one of my favorite styles and I have to say that if I didn’t tell you it was gluten free, you wouldn’t notice anything odd about the beer. As a certififed beer judge I would score it at 29-32 in the American Amber Category, which is in the upper end of good and lower end of very good. Not bad for a gluten free beer.

I over sparged though and ended up with 7 gallons instead of five so I added a pound of dark candi syrup to adjust the gravity and color. I usually make ten gallon batches and I kept looking at the brew pot thinking. “That just doesn’t seem like 6 gallons…” I have since calibrated my mash stick to measure the volume of the boil kettle. That won’t happen again.

I plan on brewing another all-grain next week (this time with the correct volume). If it turns out well I’m going to make a kit out of it. I’m also getting some brown rice syrup from Briess so I can make an extract version to test and sell as a kit.

I’ll write a new post when I make the next batch.

Cheers,
Desiree Knott
desiree@highgravitybrew.com
http://www.highgravitybrew.com
http://www.examiner.com/x-16115-Tulsa-Home-Brewing-Examiner
http://www.facebook.com/highgravitybrew

]]> Comment on My first all-grain gluten-free beer. by Tim Strayer http://blog.highgravitybrew.com/2010/03/my-first-all-grain-gluten-free-beer/comment-page-1/#comment-2416 Tim Strayer Sun, 01 Aug 2010 18:04:08 +0000 http://blog.highgravitybrew.com/?p=167#comment-2416 Hi Desiree, So, how has that beer shaped up? I am really curious! Thanks Tim Hi Desiree,

So, how has that beer shaped up? I am really curious!

Thanks
Tim

]]> Comment on My first all-grain gluten-free beer. by Hosea Lemay http://blog.highgravitybrew.com/2010/03/my-first-all-grain-gluten-free-beer/comment-page-1/#comment-1179 Hosea Lemay Thu, 20 May 2010 20:41:46 +0000 http://blog.highgravitybrew.com/?p=167#comment-1179 I entirely love brewing beer at home! It has been such a fun hobby. My family has been supportive, but most especially while its time to try my latest recipe. I was surprised to learn that it is actually the deep hoppy brews that I prefer. Just wanted to say thanks for the tips you've left along the way, its been helpful. I entirely love brewing beer at home! It has been such a fun hobby. My family has been supportive, but most especially while its time to try my latest recipe. I was surprised to learn that it is actually the deep hoppy brews that I prefer. Just wanted to say thanks for the tips you’ve left along the way, its been helpful.

]]> Comment on St. Peter’s Sorgham Beer – Gluten Free with Flavor! by Jaime Green http://blog.highgravitybrew.com/2009/12/st-peters-sorgham-beer-gluten-free-with-flavor/comment-page-1/#comment-1101 Jaime Green Fri, 14 May 2010 01:13:09 +0000 http://blog.highgravitybrew.com/?p=40#comment-1101 I AGREE!!! I recently found out about having celiac, bought a few different gluten free beers to try and was very impressed with the St. Peters Sorgham. Other than that the ciders were ok. But I think I'll spend the extra $4 per bottle for the St. Peters! I AGREE!!! I recently found out about having celiac, bought a few different gluten free beers to try and was very impressed with the St. Peters Sorgham. Other than that the ciders were ok. But I think I’ll spend the extra $4 per bottle for the St. Peters!

]]> Comment on My first all-grain gluten-free beer. by Desiree Knott http://blog.highgravitybrew.com/2010/03/my-first-all-grain-gluten-free-beer/comment-page-1/#comment-1065 Desiree Knott Mon, 10 May 2010 23:38:28 +0000 http://blog.highgravitybrew.com/?p=167#comment-1065 Tim, I've been really lazy and just now got my GF beer in the keg last Thursday. It should be carbonated by the end of the week and I will give it a taste. Going into the carboy I took a taste and thought it was a bit thin but that is because I'm used to brewing ten gallon batches and I added too much water to the boil and ended up with 6.5 gallons instead of 5 gallons of beer. I've calibrated my mash paddle now so I can measure how much liquid is in the boil. That won't happen next time! Tim,
I’ve been really lazy and just now got my GF beer in the keg last Thursday. It should be carbonated by the end of the week and I will give it a taste. Going into the carboy I took a taste and thought it was a bit thin but that is because I’m used to brewing ten gallon batches and I added too much water to the boil and ended up with 6.5 gallons instead of 5 gallons of beer. I’ve calibrated my mash paddle now so I can measure how much liquid is in the boil. That won’t happen next time!

]]>