Join Date: 09/01/14
I am a gluten free all-grain brewer. I follow the Lavery method for most of my Old World beers, but definitely screw around with things for the American styles. My brew day is a marathon. Luckily that is followed by a number of days of tasty beer.
If I could quit my job, start a little microbrewery, and brew for a living I would.
I think my most successful GF beer recipes are German ones up till now, the Oktoberfest, Dunkel, Dunkelweisen, Hefeweisen.
Recently tried my first foray into American styles with a pale ale, suitable for drinking while camping or mowing the lawn.. It worked out really well, now plotting out what might put it up a notch.
I've put the most effort into my English styles, but feel like I still haven't gotten the feel for how to do well in competition. A little hard when you aren't supposed to drink the stuff you're trying to emulate.
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