Not sure if this has been posted, I did a search and came up with nothing. Anyway, I don't have a gluten intolerance, but found this to be very interesting.
http://www.twobrosbrew.com/gluten.htm
http://www.twobrosbrew.com/gluten.htm
Wait isn't it just clarity ferm. Originally, it was supposed to reduce the chill haze, which it does, but then it was also found out that it denatures the gluten protein. This for some is fine and puts the beer under 5 ppm. It overlooks, though, the hordein protein, which is not denatured or at least not fully. I've brewed a barley beer and used clarity ferm but still got a reaction, though much milder. Unless, it's some modified version of clarity ferm or their own enzyme, I don't see too much promise.
And that's where the problem comes in, because if the test can only detect x ppm, how can you make a standard that says you need to be at < x ppm?
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