A forum to discuss anything related to making gluten-free versions of those brews that would otherwise be off limits to coeliacs.
3 posts • Page 1 of 1
- Even further under the Table
- Posts: 2726
- 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.
Who is online
Users browsing this forum: No registered users and 1 guest