Gluten Free Brewing with Sorghum Extract

I am working on a Gluten Free clone of Sam Summer for my wife, I took a kit from a home brew store that was close and added some lemon and lime zest, and some grains of paradise. The kit uses sorghum extract, and this is the first time I have used this in a beer.

I boiled on Saturday April 26th, almost 3 weeks ago, and I am still seeing bubbles in my primary fermenter. Has anyone brewed with sorghum before? Is this length of fermentation normal?

Topic gluten-free fermentation homebrew

Category Mac

1
answered at

Given that your FG ended well below what you anticipated, so long as there weren't any noticeable off flavors or aromas at bottling (indicative of a contamination would could affect the FG in a similar fashion), it's probably just that it took a bit longer to ferment to get down that low, and there was still CO2 escaping from the solution. I've seen batches bubble for up to a month after pitching the yeast when in reality, it was done after a week (which is still quite a while for most ales). Give the bottles a week or two, try one, and if they're gushers or over-carbonated, make sure you immediately refrigerate the remainder of the bottles to try and prevent any accidents.

For future reference, if you're curious in the future, take measurements 3 days in a row. If the gravity reading doesn't change, it's done fermenting and would be safe for bottling.

About

Geeks Mental is a community that publishes articles and tutorials about Web, Android, Data Science, new techniques and Linux security.