So im designing a bunch of Gluten Free(GF) ales for the use of the HBS i work at. Does anyone have any experience with either of Briess's GF Liquid Malt Extracts? They have White Sorghum and Brown Rice.
Im thinking, from Briess's website descriptions, that the Sorghum Syrup will be the best malt alternative while the Brown rice will add sugars and very little flavor. Does anyone have any experience with these syrups that could weigh in?