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Old 07-11-2012, 08:45 PM   #1
GotPushrods
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Default Clarex (Clarity-ferm) testimonial thread!

I realize many true Celiac's will be hesitant to try it. But word of this product has gotten me back into brewing after 5 years. I really miss brewing! I not a true Celiac, but sensitive enough to get wicked headaches from the major contributors like bread, pasta, many beers , etc. Even if it doesn't fully work for me I'll probably keep brewing and giving it away. (see above bold really) I recently found that beers without wheat (witch it seems everybody does these days for head retention) give me a much better chance. Even Heineken... now if only I liked the taste of cat pee.

I've found various tidbits of info via search, but maybe we can start a thread where you give your experience, or experience of others' you've brewed for. I.e., my boss had his first beer in 20 years with no reaction.... or my girlfriend had by beer for the first time without getting ill. I would love to hear all the stories of success/sickness from using Clarex accumulated in one place.

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Old 07-11-2012, 10:16 PM   #2
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Clarex lets me get down no more than one beer without a reaction, but more than that and I might as well have drunk a normal beer.

I should note that currently there is *no* gold-standard for testing fermented grain-based beverages for proteins that can cause reactions in celiac, gluten-intolerant, and gluten-allergic people. Some tests say that clarex gets rid of the gluten, other tests show it doesn't. The TTB (tax and trade board, formerly the ATF) does not allow any beer made from barley, de-glutenized or not, to be sold as "gluten free". My professional opinion as an acupuncturist is that people with celiac disease should avoid these beers entirely until conclusive evidence of their safety can be demonstrated. People with mild gluten allergies or simple gluten-intolerance, I encourage them to experiment with small amounts, and work their way up to see if they have a reaction.

But, y'know, brewing is just as much fun if you use other grains. Perhaps more fun, because you get the added benefit of knowing you're contributing data to the utter vanguard of brewing. Gluten-free brewing is the bleeding edge of brewing innovation, why not join us on the frontier?

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Old 07-11-2012, 10:32 PM   #3
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Quote:
Originally Posted by igliashon View Post
But, y'know, brewing is just as much fun if you use other grains. Perhaps more fun, because you get the added benefit of knowing you're contributing data to the utter vanguard of brewing. Gluten-free brewing is the bleeding edge of brewing innovation, why not join us on the frontier?
I've gone down that road a few times in the last couple years... researching a bit and giving up. Ideally I'd like to use a cheap, readily available base grain with all the enzymes I need without having to do any malting or cereal mashing. Plus I just like the taste of real barley-malt beer the best.

Not that I won't someday... it looks really interesting. But I'll certainly try Clarex first (sans any wheat of course) and see how I do. I can deal with a headache for science.

I was just curious to hear all the stories so far. It looks like it's been available for over a year now, hopefully more folks will chime in too!
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Old 07-13-2012, 12:37 AM   #4
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History seems to be repeating itself http://www.homebrewtalk.com/f164/low...t-safe-306390/

I agree with igliashon - I made some gluten-reduced beers, one with 2 vials of carex, and they both gave me a reaction after just a few swigs. I had to give them away to other people as it was giving me digestive problems... Don't mess around with gluten man - my dad (who is celiac) was just diagnosed with stage 3 stomach cancer - so the stuff can literally kill you...

Personally, I'm waiting for my LHBS to get some malted millet. Millet beers are the best, but its difficult to get (maltable) millet and malt all of it in an apartment. Millet makes much better beers than Sorghum, and you really need the grains in various roasts, or you just can't make the beer taste right.

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how much malt could a millet malter malt if a millet malter could malt millet?

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Old 07-13-2012, 02:03 AM   #5
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Not to hijack the thread, but DougmanXL, how many millet beers have you had? I tried to mash some unmalted millet with Crosby & Baker enzymes, but did not get significant conversion (probably because of poor grind and insufficient gelatinization...cooking 5 lbs of millet into porridge is a PITA!). Colorado malting company sells malted millet in two varieties, red and "german", but I haven't tried them. Shipping's painful on small orders, though, just to warn you. But it is on the market....

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Old 07-16-2012, 04:00 PM   #6
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I think I hijacked the thread... sorry. Just, I've had bad experiences with clarex, but those millet beers were Fantastic! I haven't even had the opportunity to make a millet beer (i dont have room/equip. for malting & cant get maltable millet) but I had a brown ale, and a belgian triple from Snowman Brewing. They said they malted/roasted all the varieties needed for each beer, and that they did a regular mash/sparge technique (with coolers), tho I think they added amalyse enzyme. I was planning on doing BIAB with batch/repeated sparging, probably will add a-enzyme (1-3tsp?), with 15lbs of malted "2-row" millet. Mashing unmalted grains doesn't work well afaik, the starches are locked up in the seed pretty good. Anyway, the millet beers I had were really good; they even won awards for their brown ale. I'm surprised there aren't more threads about making millet beers, I thought it was becoming more popular but when I do searches I don't find much here...

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Old 07-16-2012, 05:36 PM   #7
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Oh wow, never heard of Snowman, but they look intriguing! I'll have to give millet a shot! It is a traditional brewing grain from many cultures, all the way from Africa to China....

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Old 07-16-2012, 05:45 PM   #8
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I don't trust Clarex at all and there is no way the barley beers that use them should be able to label themselves gluten free.

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Old 07-16-2012, 08:40 PM   #9
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Milletman at Aussiehomebrewer has a pretty detailed write-up on how to malt and brew exclusively with millet. From what I have read it makes delicious beer but from my perspective, it requires too much time.

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Old 07-17-2012, 12:44 AM   #10
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I don't think that Clarex is a good option for celiacs. If you want to brew all grain there are ways to do it that aren't too difficult. I'm not sure of the rules on the forum or I would offer to hook some people up with some commercial enzymes I use (beta glucanase protease and amylases). It would be interesting to hear what other people could do with it.

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