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Old 12-17-2009, 10:46 PM   #21
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And I work at Midwest, NB is for jerks.
Lol, noted.

You know, a couple of GF beer kits would be unique in the industry. I am picturing them next to 'world's first' verbiage. 1% of the population would thank you at least.

OK, need to get back to marketing for my employer again...
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Old 12-18-2009, 01:21 AM   #22
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And I work at Midwest, NB is for jerks.
YYYYYeeeessssssssss! I got it right!
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Old 12-18-2009, 01:22 AM   #23
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Lol, noted.

You know, a couple of GF beer kits would be unique in the industry. I am picturing them next to 'world's first' verbiage. 1% of the population would thank you at least.

OK, need to get back to marketing for my employer again...
I don't know if it would be "world's first" I think the Aussies have a kit from Grain and Grape. But it IS a good thought and it would have been nice to have when I first got into gluten free brewing. I think you're on to something here.
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Old 12-18-2009, 05:35 AM   #24
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We aren't going to make any GF kits, but, we would be happy to switch out any barley based kits with sorghum.

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Old 12-18-2009, 05:47 PM   #25
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We aren't going to make any GF kits, but, we would be happy to switch out any barley based kits with sorghum.
The problem with that is the color. You still wouldn't have specialty grains and you wouldn't have the different types of malt extract since the sorghum only comes as is.

It isn't a bad thought though.
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Old 12-21-2009, 06:58 PM   #26
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http://www.homebrewers.com/product/A..._Beer_Kit.html
http://www.homebrewers.com/product/A..._Beer_Kit.html
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Old 01-08-2010, 12:16 AM   #27
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Now what we need to do is get a definitive guide for how best to access the sugar contained within our GF grains. Maybe a chart of all the various gelatinization temperatures would be a good start?

Here is some info on buckwheat to start with;
http://www.aaccnet.org/meetings/2006/abstracts/o-5.htm
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