Just as an FYI, I brewed a gluten free molasses base malt extract (aka syrup) and it worked out nicely in the end. Good things come to those who wait. I gave it plenty of time in the process. I took it to a festival in September and it was like a shot of liquor, like a fist going down the throat. Then I took the same batch to a festival in October and it was as smooth as a baby's bottom. That one extra month really made an awesome difference. Don't recall the exact length of time from process to October but I say sample and if it is too strong then wait it out. For me it was well worth the wait.