So.... to cut a long story short, I have more sediment than I thought I would! I bottled from primary in the end but the beer had been in there for a good month or so and looked nice and clear. I think my syphon dragged up some sediment when I transferred to the bottling bucket.

My plan is to leave it for a few weeks to let the Brewing Sugar do it's job and learn from the experience!

Now admittedly, it does look like some kind of drug manufacturing enterprise wjat with that big bag of crystal type stuff but I assure you all that it is the start of some awesome Gluten Free beer!

Any brewing tips would be greatly appreciated. I am giving away the initial batch of 40 bottles to my various friends and customers to review and if the project is a success, I am hoping to collaborate with a local brewery.

Talk about dreaming big eh?! #BackstageBrew
If you want a free bottle when it's done, hit me up!

I have actually had no problem giving up bread, cake or biscuits and have found some cereals which I can eat. Going out is a bit of a minefield due to the possibility of getting "accidentally glutened" but it is by no means impossible. I used to regularly enjoy things like Jaffa Cakes, cheese on toast and Weetabix but seeing as the commercially available GF alternatives all seem to taste horrible (and seem to be packed full of processed sugars), I have found it better to simply stick to naturally GF foods and I am actually eating very healthily. Luckily the GF community in general are really awesome people and so I have been getting some lovely looking recipes sent through to try. Unfortunately, I cannot cook. I have never been able to and furthermore, there are more important matters to address.... like the fact that I truly miss having a beer!

The world has gone mad for hashtags, so these are mine. I would be most grateful if you could use them if you share any of my things:
#RockStruck (general brand hashtag)
#RockStruckUnique (for my one of a kind design images used on stagewear
#BackstageBrew (my beer experiment!)