Hi all,
New to the boards. I own a small gluten free operation in CT, and I'm looking to trade up to all-grain brewing instead of part-LME. I've been unhappy with the "optimized" products on the market (predominantly sorghum and rice) and we're getting enough movement on our product that I think it's time to push the boundaries. Not a ton of information out there for using alternate grains. Any thoughts or words of wisdom/warning? Otherwise I'll keep plugging with sorghum LME and using adjuncts to round out the flavor.
Cheers,
T
New to the boards. I own a small gluten free operation in CT, and I'm looking to trade up to all-grain brewing instead of part-LME. I've been unhappy with the "optimized" products on the market (predominantly sorghum and rice) and we're getting enough movement on our product that I think it's time to push the boundaries. Not a ton of information out there for using alternate grains. Any thoughts or words of wisdom/warning? Otherwise I'll keep plugging with sorghum LME and using adjuncts to round out the flavor.
Cheers,
T
Comment