Thank you for sending me this beer, it is impressive. I don't know that I would exactly be able to say this beer is gluten free and I for one will be looking over this recipe and giving it a shot. Want to send some more my way
I'm gonna try the toasting ave and see if it comes out the same using added enzymes. Well see what happens with it. Hopefully tackeling in in the next month
I took an earlier version of my quinoa experiment (100% quinoa, using that pre-sprouted stuff) and dumped in the dregs of a Jolly Pumpkin La Roja -- I figured those bugs would be able to eat the starches. It now smells nicely sour and even has a pellicle! Not exactly gluten free but a quinoa lambic could be tasty.
As to answer your question, Dirtbag has found a mix of beta and alpha enzymes in the form of his...blanking on the name but it is earlier in this thread. I have not been able to source it anywhere for sale yet online.
EDIT: The name is Crosby & Baker.
Hmm, are you sure it's alpha & beta though? Seems to just be called "Amylase Enzyme Formula" like the stuff sold at austin homebrew...
At least this guy was unhappy about the stuff: http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=31&t=2550
As to answer your question, Dirtbag has found a mix of beta and alpha enzymes in the form of his...blanking on the name but it is earlier in this thread. I have not been able to source it anywhere for sale yet online.
EDIT: The name is Crosby & Baker.
This one looks like it (i.e., Crosby & Baker amylase for sale online): http://www.thegrape.net/browse.cfm/amylase-enzyme-1.5-oz/4,12199.html
Though still not quite convinced it's different than the amylase at austin homebrew, which is what I used.
Lol, I always thought GF sour beer was a good idea, but I didn't have anyone to drink it. Who cares about much conversion when you are dealing with Lacto!
Has anyone seen this??? http://www.thegrape.net/browse.cfm/convertase-enzyme-1oz/4,12267.html
That sounds promising.
in regards to the iodine test, my thought, i did do an iodine test on this, it did fail as the iodine stayed mostly black, but wont this be the case unless 100% conversion is achieved? with efficiency we'll never get 100% conversion, most people are glad to get 70, if ive been reading right.. i think i may have a pic of my OG, but im pretty sure i dont have one of FG. ill have to do some hunting around. update to follow.
after digging around the hard drive, i havent a clue where those pictures have gone.....
..now im really kicking my self in the arse because i didnt take/cant find OG or FG readings
heres a possibility. when were toasting our grain, is there a chance that were killing any of the enzymes that we may have 'captured' in the malting process. what about adding some pale malt (untoasted malt) to the mash to possibly add some of the natural enzymes to the mash that may have been removed, along with putting in the sourced enzyme mix.
i dont know the enzyme content of quinoa, i dont want to put a fudged number out their either, if i remember previous readings, barley malt has FAR more enzymes than necessary for conversion during the mashing process. and i think (THINK but am not sure) most of the GF grains out there have little natural enzymes.
can some one find this out?
Toasting WILL destroy enzymes from the malting process. I can't remember what the cutoff is, but that's generally a difference between the base malts and the specialty malts. As you go darker, the enzyme content goes down, and at some point, a dark malt simply has no enzymes left.
I think one of the reasons that Sorghum is commonly used as a base for beers (well, as commonly as it is, anyway) is that it has the enzymes to convert itself and perhaps a little left over.
As for your idea, that's what is commonly done for regular barley based beers. I've often heard 'toss in a little two-row to convert that crystal malt' or something along those lines.
.. try eating boiled quinoa cold, it tastes bad. I would use millet or buckwheat instead.
Don't eat it plain.. rather as a base with something on top.. meat sauce or ??DougmanXL said:I don't know.. I like it hot or cold.
I don't know if it's been mentioned here.. but, there is a Quinoa Bitter recipe in "The Homebrewer's Garden" by Fisher and Fisher.
The guy I mentioned above does his mash by mashing at normal temps and then removing the liquid to preserve the enzymes. He then raises the mash to gelatinization temperatures and adds the liquid with the enzymes back in to convert the mash. It sounds like a PITA, but I think it's probably the only way to get malted GF grains to convert on their own (or with added enzymes for that matter).
I'm looking into trying to malt some millet and buckwheat to make beers for my wife and am planning to using this mashing process. I'll probably be doing a lot of experimentation once I get enough malt made. I'll definitely post about it when I get the project underway.
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