Kind of an obvious question that im pretty sure I already know the answer to, but for my peace of mind...
Im planning on brewing a batch of gluten free beer by using Clarity Ferm. This on its own is supposed to be able to bring the gluten to under 10ppm. My question is involving cane/corn sugar. Both are gluten free on their own, so there's no reason to believe that if the beer was gluten free before bottling, that these would create gluten, correct? I cant imagine they would, but it got my wheels spinning a bit and I could use some validation
Im planning on brewing a batch of gluten free beer by using Clarity Ferm. This on its own is supposed to be able to bring the gluten to under 10ppm. My question is involving cane/corn sugar. Both are gluten free on their own, so there's no reason to believe that if the beer was gluten free before bottling, that these would create gluten, correct? I cant imagine they would, but it got my wheels spinning a bit and I could use some validation