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Ingredients / Sorghum & Krausen
« on: November 10, 2010, 10:11:18 AM »
Making my first attempt @ a gluten free beer.
After adding a packet of Nottingham from the recalled lot, & waiting two days, I noticed no activity. So I added a packet of Windsor to save the batch.
This morning I notice that I have bubbling but no krausen. It kind of looks like chardonnay fermenting without anything on top.
Has anybody used sorghum in place of malt extract & know what is "normal", and what I should expect from the final product?
After adding a packet of Nottingham from the recalled lot, & waiting two days, I noticed no activity. So I added a packet of Windsor to save the batch.
This morning I notice that I have bubbling but no krausen. It kind of looks like chardonnay fermenting without anything on top.
Has anybody used sorghum in place of malt extract & know what is "normal", and what I should expect from the final product?

