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what type of tool did you use to make the hole? also, does steam escape the small 'inlet' the lid has in it?

how do you ensure no bugs land in your wort?

thanks for this! can you share a pic of what the lid you use looks like with the steam slayer?

ill give them a try one of these days, the munich rice looks bomb.

also does anyone know if a steam condenser lid exists for this? my searches suggest not but you'd know more than me.

in terms of cleaning before first time use, the ss website says to wash using TSP. I've never used it before but ordered the powdered kind from Amazon. Is there anything about TSP I should be aware of before using? Is it just a stronger form of Star San?

I'm considering making an ESB using the Pilsner millet and BRM#3, thoughts?

looks good, thanks for sharing!

thank you, you can tell im new to the equipment.

im about to do my first brewday on the SVBS. Can anyone recommend hardware I need to pump wort from the SVBS to my CF5 fermenter?

Any update on how these turned out?

Has anyone been able to try the Pilsner millet or the new rice base malts? Any feedback would be highly appreciated. https://glutenfreehomebrewing.com/store/show_cat.php?page=1

yes un-milled and smell good. thank you!

I've had work consume my life for over a year and haven't brewed as a result. As a result, I've had grains in a air sealed container for 12 months now and I plan on brewing soon. Will these grains work or be a waste of time and effort?

Hi Hoppy - appreciate the response. I'm celiac and posting the GF forums, the link I shared contains a recipe on the gluten free malt website. So i think i have to smoke the malts on my own as I do not think anything like Wyermann exists for gluten folks.

Hey everyone, I'm planning what to make for the upcoming fall season and i've never made a rauchbier. Has anyone here ever done so? I am trying to visual the process described here - link - and am having a hard time doing so. Any experiences shared would be welcomed.

I ordered one of these. How do you transfer wort to the fermentor?

Gluten Free Kentucky Common Ale was bomb, these didn't last long at all.

fascinating. id never heard cholaca before and i cant say whether treehouse uses a centrifuge. Based on this article, it seems like the only option to me would be to bottle the beers and then heat water in the mash and boil to 140 degrees, then dunk the bottles in mash and boil for a short...

Given how happy I was with the Human Condition clone I made, I want to try and make another TH stout I fondly remember. Here is how TH describes the flavor: https://www.beeradvocate.com/beer/profile/28743/335837/ On youtube, while not a gluten free brewer, i like the way this guy describes...