A forum to discuss anything related to making gluten-free versions of those brews that would otherwise be off limits to coeliacs.
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- Even further under the Table
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- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Vancouver, WA, USA
Next month I'm going to experiment with a batch of G F beer. In my web explorations I see recommendations of mashing as long as two hours, and at a higher temperature (162f instead of 152f). How long do you G F brewers usually mash and at what temperature?
I'm just here for the beer.
Touchstone, do you ever find you get a low fg, thin beer, no head, fizzyness, which are the common concerns?
Hard to find the time.... But getting the occasional one in now and again.
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