Gluten Free Home Brewing Blog

This short video provides a new brewer the step-by-step process of adding different sources of fermentable sugar to the wort, followed by starting the boil. At this point a small amount of gluten free malt was steeped and the runnings collected in the brew kettle or large stock pot. Now the primary source of sugar will be added and dissolved in the near boiling wort. Be sure not to scorch the extract when adding it to the brew kettle by gently stirring. Once the wort has returned to a rolling boil additions such as hops may be added to the wort.

Watch the previous episode here.

Watch the next episode here.

~Cheers!