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Old 06-16-2014, 04:53 PM   #81
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You might look at what a veterinary has to say at DOGTORJ.com. Also, consider that Casein in milk can cause similar problems...Have fun..Clint

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Old 10-16-2014, 05:00 PM   #82
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Another forum member pass the following article on to me which, from what I gathered, meant that any beer can be brewed well within "gluten free" limits using Clarity Ferm. The author goes into details regarding the testing done too.


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Old 10-19-2014, 11:40 PM   #83
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If you brew for your Wife then try this recipe. Its all GF and uses Millet, which you will have to source in your area. Its fashioned like a Indian Pale Ale
2.7Kg Pale Millet Malt
160 Grams Crystal Malt
160 Grams Munich Malt
1.5 Cups Brown Sugar (in at the first boil)
12g Northdown and 12g EKG at 90min
12g Northdown and 12g EKG at 60min
12g Willamette at 10min
Safale S-04
IBU 78
OG 1.036
ABV 4%

7liters to 45cel Beta rest for 25min stir every ten mins
infuse with 3 liters boiling water for protein rest at 55min for 25mins
decant off the clear liquid containing the enzymes and put into the fridge to protect them.
Infuse mash with 2liters boiling water
heat mash to 70cel and hold for 20min bring to boil last 5mins
cool mash to 70cel add decanted lquid from fridge back in and hold 65cel for 90mins.
lauter at 75cel with sparge water at 5.7pH

Boil as above recipe shows time.
I bottle condition/carb two weeks and serve. 6SRM 78IBU good head medium body nice finish.
It took me 1.5 years to get it this far and now Im going to add more body next batch.
All the best on your batch.


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