KevinM

Recipes 

That's similar to what I said, though I pretty much said it could be those other things that I don't have a clue about For me, it's just not worth the rashes, digestion issues and car accidents due to fog moments.

__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

DougmanXL

Recipes 

Last night I racked off a glass my gluten reduced Dogfish 60M IPA clone (well as close as i can get with the hops available), tried it, and... I had the same "headrush" I normally get with gluten reactions (though it didnt last long), and I did have to go to the bathroom soon after (but I think this was unrelated to the beer, as it was solid), and there were no gas pains or bloating.

I thought I was very sensitive to gluten, so either brewers clarex is doing a great job (<10ppm), or i've become less sensitive... I just kegged it, so I'll have to see how many I can drink in an evening once its carbed.

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

spaced

Recipes 

I seem to be getting more sensitive, to the point that I'll get a headache when ingesting gluten now.

But we're all different special snowflakes Which is what makes this so difficult as well.

__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Raspberry Trappist Ale and a Belgian Tripel
Bottle conditioning: Orange Peel Pale Ale
Fermenting: Easy Street clone and an all Chinook IPA
Planning: IIPA and a Pale Ale

All gluten free.

mloster

Recipes 

Just chiming in here. I'm fairly gluten sensitive and just brewed Jamil's American Brown Ale with clarity ferm. I'll let you know how I react to it. The usual effects are massive bloating and some brain fogginess. I'm using myself as a guinea pig since I'm not deathly allergic.

KevinM

Recipes 

Since you brought it up, I found this somewhat interesting lately: Low-Gluten Beer May Be High in Gluten : Discovery News
And if anyone has access to a research login What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in Beer - Journal of Proteome Research (ACS Publications)
I really should find my school's login and read the thing.
From what I can see in the abstract, the tests were done using "low-gluten" barley, and not the fermclear, but I would hope that they (or someone) would run a similar test to see what it does for sure.

__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

TheWhaleShark

Recipes 

You don't need a research login. The full text is available for free:

What's In A Beer?

That was a damn fine article. It confirms my suspicions that the majority of ELISA-based test methods out there are missing degraded gluten proteins that may still be toxic.

I believe we still don't know which of the degraded proteins are toxic. The paper does cite another paper that identifies specific epitopes in raw barley.

The question still remains: what happens when you use Clarity-FERM? The AN-PEP in there should hypothetically break the proteins down to non-functionality. There was a clinical trial conducted two years ago using an AN-PEP based oral supplement that people would use like lactaid, but the paper still hasn't been published.

KevinM

Recipes 

Odd, I had gotten permission denials that day I had tried. Anyways, yes, that does seem to be working. Unfortunately, the augmented beer styles were not tested. For example those with clarity ferm.

The fact too that we don't know the details of which proteins are toxic or if we get down to it, if different people have different reactions to each of those proteins in different ways.

I'd like a similar test done with the clarity-ferm to see what it really does to each protein, since the reaction generalizes and is for decreasing protein haze.

__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

rv9aguy

Recipes 

My wife tried the Estrella Damm Daura a couple of weeks ago. She did not have her normal immediate gluten reaction (stomach/intestinal issues) and she considered it a success. She enjoyed it. However, for about a week or so afterward, I noticed that she seemed to experience some of her longer term exposure symptoms (mood swings, fatigue, trouble sleeping). They were not severe, and it could be a coincidence, but it makes me weary.

Again, she does not think she had a reaction, and she did not experience any gastrointestinal problems. YMMV.

I tried it too, not bad. I was drinking a Smuttynose Finestkind IPA, so I'm sure that masked any complexity in it. It had a light lager thing going on.

__________________
Drinking: Dry Stout, Jamil's Evil Twin, American Brown Ale
Conditioning: Sorghum Ale (GF), Laughing Dancer MochaFREEno Stout (GF)
Primary: Two Hearted Ale Clone
On Deck: Amarillo APA