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First things first: if you are brewing gluten-free beer, you will need to use dry yeast. Most liquid brewing yeasts are propagated using media derived from barley and are therefore not considered gluten-free. Dry yeast, on the other hand, is typically cultivated using sugar-based media such as beet sugar, cane sugar, or molasses, making it the preferred choice for gluten-free brewing. If you choose to make a yeast starter, be sure all ingredients used are gluten-free as well.¹ While dry yea …

Selecting the right malt is one of the most important decisions a brewer makes when designing a recipe. Malt contributes fermentable sugars, color, body, mouthfeel, head retention, and many of the flavors that define a finished beer. While barley brewers have long relied on established malt charts and style guidelines, equivalent resources for gluten-free brewing have been far more limited. Today, gluten-free brewers have access to an expanding range of specialty malts made from millet, rice, bu …

Every so often, we hear from a customer who thinks the malt they received was mislabeled. This often happens when ordering Dark and Gas Hog rice malts, or Gas Hog and Pitch rice malts together. It can also happen with various Caramel millet malts, or even with buckwheat malt. Most people think of kilning and roasting malt as a way to deepen color—but push the heat too far or too long, and the opposite can happen. After consulting multiple sources, including AI, I could not find any studies …

Unlock the full potential of your brewing process with Termamyl SC DS, Ondea Pro, and Ceremix Flex, and learn how to maximize starch conversion using falling and rising step mash techniques. Whether you're a home brewer or running a gluten-free brewing operation, understanding how to use these specialized enzymes can elevate your beer's flavor, body, and clarity while optimizing sugar extraction for fermentation. Termamyl SC DS: Advanced Alpha-Amylase for Brewing Termamyl SC DS is a high-perfor …

Each year around this time, I receive emails, phone calls and text messages asking about brewing low alcohol and/or no alcohol beer. For many years I referred folks to an article from Brew Your Own Magazine titled 'Brew a Great Non-Alcoholic Beer'. This article was removed (or relocated) from their website at an unknown time. But essentially, it covered the process of removing alcohol post fermentation by cooking off the alcohol from the beer, like cooking off the alcohol when using wine while c …

The short answer is that most home brewers probably don't. So why does this come up? pH entered the conversation when GFHBers began discovering and experimenting with new exogenous enzymes. Specifically, Ceremix Flex and Ondea Pro. Since neither of these enzymes were specifically designed with brewing gluten free beer in mind, it took a lot of R&D over a long period of time to develop best practices. Originally, many brewers went through the extra step to maintain the 4.2 to 4.8 pH range rec …

Grouse Malt House and Gluten Free Home Brewing have partnered to bring you a new collaborative series. Head over to grousemalthouse.com/news/ to see each month's post, as well as some other articles Grouse has done over the years! 2024 May The 4th Be With You We are celebrating the 27th Annual Big Brew AKA May The 4th (be with you) with this new Grouse recipe developed exclusively for GFHB. Now, go brew and enjoy The Phantom Pilsner. February - Amber Ale Recipe Grouse shares a craft Amber A …

Shared with permission by Otherwise Brewing Ondea Pro is a pretty exciting development for gluten-free brewing, and over at Otherwise Brewing, we've been experimenting with it a lot. As such, I wanted to add some insights to complement the excellent primer that Jason Yerger and JP Bierly put together in January. We've seen some results that match up with what Jason and JP have found, but we've also seen a few differences. I've also conducted a number of controlled mini-mash experiments …

By Jason Yerger, owner and head brewer at Mutantis Brewery & Bottle Shop; and JP Bierly, owner and head brewer at Bierly Brewing Company There's a new enzyme in town, and it's a real game-changer for the gluten-free homebrewing community!  As many of you intrepid homebrewers probably know by now, even when gluten-free grains are malted, they don't develop the same amount of enzymes that are found in malted barley, and they can't usually be mashed successfully without enzyme su …

This year has been one of growth and expansion at Bierly Brewing, a dedicated gluten free brewery in McMinnville, Oregon, and we've been very focused on bringing in new equipment that will help us meet our production goals with quality and efficiency. We brew all of our beer two barrels at a time, but until recently our grain bills were limited to 42 pounds or less. At this scale, we were able to get by with a corona-style mill to grind all of our grain. We used a Wondermill Jr. and it came with …