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Old 03-26-2010, 05:37 AM   #21
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Join Date: Mar 2010
Location: Portland, OR
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Quote:
Originally Posted by celiacsurvivor View Post
You can sprout any grain, this is the malting process and is how the starches are transformed into sugars that the yeast eat to make alcohol.

If you do not sprout the grain you will have to add enzymes to your mix to modify the starch. Here is some info on how to do that
http://www.aussiehomebrewer.com/forum//index.php?showtopic=39204&hl=gluten+free

There is a great guide to malting and roasting GF grains here;
http://www.aussiehomebrewer.com/forum//index.php?showtopic=11096&hl=gluten+free
i checked those links and wasn't able to download the pdfs (even after registering). :-( do you have them that you might repost them here?
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