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Preview: Comments on: The Gluten Free Brewery: Our First Gluten Free Beer Recipe

Comments on: The Gluten Free Brewery: Our First Gluten Free Beer Recipe



Yummy Adventures in Gluten Free Cuisine



Last Build Date: Wed, 04 Sep 2013 03:52:46 +0000

 



By: Michael

Sat, 14 Apr 2012 03:28:32 +0000

I would love to try your hard cider, Do you have a recipe please Thanks Michael



By: jim

Sat, 03 Sep 2011 14:57:33 +0000

has anyone tried making this?



By: Riddei

Tue, 10 May 2011 15:17:56 +0000

I just brewed a 5 gallon batch of Orange hefe for my wife. Since she has celiac's I used 6 lbs of white sorghum and 1 lb of corn sugar. Most of your liquid yeasts are grown in a media of wheat, barley, etc. There are some great threads on homebrewtalk.com about different substitutions and what actually is GF and what isn't. Its worth a look if you want to continue the hobby.



By: Mike

Thu, 21 Apr 2011 23:12:12 +0000

Be careful with what kind of yeast you get. Yeast itself is gluten free, but you can contaminate a batch with a package of yeast started in ingredients with gluten.



By: Book of Yum - Blog

Sun, 05 Aug 2007 20:48:35 +0000

[...] Here at the Book of yum we had a recipe for homemade paneer a recipe for homemade corn tortillas and pico de gallo our first gluten free beer Recipe and a sublime recipe for roasted veggie pizza using Chebe Crust (Just trust me on the sublime thing.) [...]



By: ginger

Wed, 01 Aug 2007 03:24:12 +0000

I brewed not to long ago and since my beer never clarified, I haven't tasted it yet. I love brewing, but hate bottling and kegging. I did pick up some stuff to help it clarify. I roasted a bunch of GF grains in the attempt to add more flavor to the beer than say New Grist or Redbridge, that may have been the culprit. At any rate, I have years of normal brewing experience, so if DH has questions, send them my way. Let me know if yours clarifies!



By: Joe Lewis

Sun, 29 Jul 2007 21:24:04 +0000

Yea! One of my favorite hobbies before the diagnosis was home brewing pale ale. I love the guys at Beer Beer and More Beer - they were always super helpful. My advice based on past experiences are: avoid contamination with potential wild yeasts by keeping the entire process to bottle ultra-sterile, and use a good wort chilling process to get the temperature down to fermentation temperatures quickly (which will in turn also help avoid exposure to yeasts if this is an open-air process.) One day it's my hope to get back into this and pay the nice folks up at morebeer a visit. My goal is to try and replicate an ultra-hoppy northwest pale ale recipe using Cascade varieties of hops that is gluten-free. Best time of year to do this is in the late fall to early spring when room temperatures can be maintained easily at the correct levels during the fermentation process.