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Hey Gang, Bottled my GF Saison today. Tastes fantastic already. Can't wait for it to carbonate and condition in the bottle. Starting gravity = 1.076 Final gravity = 1.024 This puppy fermented for 6 full weeks before gravity readings stabilized and it was ready to bottle. I also...

Just to clarify... "pearled barley" is barley that has been intensely milled to remove both the hull and the bran, and is not considered gluten-free. Job's Tears is sometimes called "Chinese pearl barley," and is not part of the same family as barley. It is considered gluten-free. And...

Thanks again for all your support! I sincerely appreciate it. Yeah, 50 miles is a little insane. I've been training hard for 3 months now, and have about 7 weeks left before I taper for the big race on Sep 25. For anyone that might be interested, I post a weekly GF nutrition and endurance...

Many thanks! You guys rock...

Hey Gluten-Free Brewers, In late September I'm racing in the Virgil Crest Ultra in upstate New York. It's an ultra-distance trail running race that covers 50 miles and climbs a cumulative 10,000 vertical feet. (Roughly the equivalent of running back-to-back offroad marathons while climbing...

Very cool. For those who are very sensitive, it's probably worth asking how they handle the GF pizzas and what steps they have in place to protect against cross-contamination.

Clayton, what's horrible is the lack of awareness about gluten-related conditions in many parts of the U.S., and the millions of Americans with undiagnosed Celiac Disease. They face serious health consequences. Those of us on this forum - whether for Celiac Disease, gluten intolerance...

Hi Fred... Gluten levels in different beers can vary widely depending on a number of factors: the particular types of barley used, is it a wheat beer (y or n?), the ratio of barley to gluten-free adjuncts like rice or corn, the use of Brewers Clarex or other clarifying agents to remove protein...

It depends how you define "caustic." Celiac studies published in peer-reviewed medical journals have shown that barley hordeins do cause a Celiac response, just as wheat gliadins/glutenins do. However, it is also true that barley hordeins are broken down much more during the brewing process...

Sorghum molasses is usually sorghum syrup that's been further boiled down, blended with some traditional sugar cane molasses. Also, it's worthy to note the difference between working with raw sorghum grain (which you'd malt yourself, probably) and sorghum syrup. The syrup is made from a sweet...

Brewers Clarex will definitely help with clarifying your beers. That was its original intent...to clarify barley beers. The fact that it "digested" proteins resulted in the convenient collateral effect of reducing the gluten present in beer as well. Most gluten test kits available to...

Thanks for the info. My GF Belgian Wit (made with malted millet and chestnuts) has definitely turned. I think it was the combo of the low alcohol content, oils from the chestnuts, and the warm storage temp (about 72-75 F). It's only been bottled for four months or so. The good thing was I...

At what temperature is everyone storing their beer in the long term as it ages in the bottle?

Hey CeliacSurvivor, Thanks for the blender tip. I'll have to give that a try until I have a grain mill. I had tried using a food processor, but that didn't do the trick. The blender sounds like it will work. I initially tried separating the roots and shoots by putting the grain in a pillow...

Hey Casanova, Thanks for the tip about decoction mashing. I'll definitely have to read up on that. And next time, I'm definitely planning to crush the grain closer to being a flour. Hey Midfielder, Thanks for the kind words! Looking forward to starting my next brew...

As far as I can tell, there were two main reasons for the low ABV: 1) I underestimated how many pounds of grain to use for my 5 gallon batch, and 2) a really low extract/brewhouse efficiency. Since I don't (yet) own a grain mill, I crushed the grain in a ziplock bag with a rolling pin and meat...

Hey Gang, I thought I'd share a few blog posts about my all-grain GF Belgian Wit made with malted millet and a bit of chestnuts. Some of the info is meant for a general GF audience, rather than experienced home brewers, but you can gloss over the basic stuff you already know. Cheers, Pete...

Sunday was brew day for me. I'm attempting an all-grain GF Belgian Wit. Mostly malted millet, with some unmalted roasted millet and chestnuts (plus the usual...hops, bitter orange peel, coriander). OG was lower than I was shooting for, but I think I had poor efficiency (didn't crush the millet...

It's important to maintain a distinction between Celiac Disease and gluten intolerance. While often lumped together, they are not the same thing, and have different modes of action. Gluten intolerance is similar to lactose intolerance, and its primary symptom is GI distress. Celiac Disease is...

Just wanted to confirm what a previous reply said. Malted sorghum does contain cyanide (and cyanide-like) compounds, so you definitely want to remove the roots and shoots. It will come through in the beer, and at times has been a problem in Africa were sorghum is heavily used in traditional...