Here are a few pictures and videos from the past few weeks.
Yeah, we are going to eat ice cream!
Yummy
Chocolate Chip Scone
Snack time
Mom, you have a great handle up here!
Do you think I could pass for Daddy?
Marin loves to help with everything! Step one of the beer brewing process - assemble the wort boiler aka turkey fryer.
Step two - wash and sterilize everything.
Step three - cook up the brew.
Step four - test the gravity (equals potential alcohol content) Do you see the immersion wort chiller Pete made in the background?
The brew fermenting in the carboy
After 6 days it is time to bottle!
There it is - Zonder Gluten Belgian Wit - only three more weeks until we get to give it a try.
Hmm, what are we doing down here?
Marin took this picture of Mommy and Skipper.
Daddy demonstrating how to do a push up.
Out for a walk.
Of course I don't want to go in the backpack!
Look, I found a rock!
This is a really long trail...
What do you think, do I look like a duck?
More helping!
Marin started taking care of her clothes after bath time all on her own and looks forward to it every time!
Time for a little spinning! Marin did not want to get dressed for bed...
Marin is such a sweetheart! I love her pretty curls and that she is such a good helper~ Hugs & kisses, Aunt Karla
ReplyDeleteI can't believe how big and helpful she's getting! It seems like just yesterday she was coming home from the hospital.
ReplyDeleteHi,
ReplyDeleteI discovered your blog via your GF blog. My husband has been making his own wine for awhile now. But He had just put up his first batch of beer four or so years ago, when he discovered his Celiac disease. He never even got to taste his brew!
He's done reading on various GF beers and has tasted several of the ones available on the market: Bard's Tale, New Grist, and Red Bridge are his favorites. He's also had a Passover Beer, I can't remember who makes that one. But all are somewhat hard to come by at our small city liquor store. Not to mention somewhat cost prohibitive.
Do you share your recipe? What do you use for your grain and malt substitutes?
We've seen a Kefir beer recipe, but haven't tried it yet.
He's also looked into doing sorghum beer, but read that malting your own sorghum is somewhat dangerous due to some sort of toxicity that can develop in the sorghum.
Mary A.
Hi Mary... I plan on doing a series of posts about gluten-free brewing over at NGNP in the near future, so all your questions will be answered there! But for now, the short answers to your questions are: 1) The Passover beer is likely from Ramapo Valley Brewery in NY. Their gluten-free beer is based on honey (like a mead) and Kosher certified for Passover. 2) I'll share my recipe eventually, but for now it's still a work in progress and not ready for public consumption. 3) I malted my own millet and also added chestnuts for flavor and color. 4) Kaffir (aka kafir, aka kafircorn) is simply the South African term for sorghum. 5) Most sorghum beers are made from sorghum syrup, which is extracted from the stalks (not the grain) of a sweet sorghum variety. 6) Yes, malting your own sorghum, if not done properly, is very dangerous. The roots and shoots of the sprouted grain contain cyanide compounds, and if they are not fully removed prior to mashing, can result in highly toxic beer.
ReplyDeleteCheers, Pete