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I'm not a bio type, know just enough to say A. niger is probably the mold version of what Drosophila melanogaster (a fruit fly) is to the bio lab community. I'm guessing A. niger on my onion in the kitchen doesn't produce a proline-specific endoproteinase, in which case it needs have been...

My interest in Clarex is not killing chill haze, but reducing gluten. I spoke to WL about this project about a year ago, while they were still talking with DSM about marketing it. They said it would do a very effective job of eliminating gluten, but they stopped short of branding it for that...

No worries, Barc. I was bouncing off both sides of the tents! But not like the "some folks" :drunk: you mention, just sampling all the concoctions. Definitely a good time! I hear the Durham event has better space at the old ball field, will have to check that out. When you're in town, give...

I'll be there, first time as I recently moved here. Whereabouts will you be, Barc, I'll stop by?

Wow, this is great stuff! Nice work! Hadn't put together the chestnut component before. Can't wait to work it into the next batch. Matt, I totally agree, this is a very cool field we're working. Enormous upside beyond just the strictly GF community... the rest just don't know it yet... ::D

Have a small test batch of a gingered cream ale in ferm. Unfortunately, it seems stuck at the moment at 1.020, so I can't say that the recipe is 100%. Amylase only knocked it down .002. However, a taste of the wort from the last reading seemed promising if I can get it thought the knothole...

Been concerned about this myself. All GF batches to date have been with sorghum extract and lesser amounts of millet, amaranth, quinoa, buckwheat, or oats (though not all at once :cross:) as steeped adjuncts. Now I have a 5g bucket of sorghum grain waiting to go, but haven't felt comfortable...