Hey guys,
A while back I made a Saison, after reading this: https://www.homebrewtalk.com/f164/belgian-strong-gluten-free-271969/, using Wyeast Belgian saison yeast. I cut open the bag, took out the smack pack, and made my starter using 2cups of rice syrup solids. Anyway, it has long since finished and carbed beautifully, I think its a very nice beer (citrusy, refreshing, carbonated). The only problem is, if it gets agitated, I start to get a mild gluten reaction - very uncomfortable. But the weird thing is, if I'm careful, keeping it upright, and pour off the beer without any yeast/settlement, I get no reaction at all! Are the gluten peptides settling at the bottom, or are they stuck to the yeast? Its times like this I wish I had a good microscope, or access to a lab...
The only Belgian style dried yeast AFAIK is Safbrew T-58. Is T-58 good for a Belgian Strong ale AND Saison's? When I look at the wyeast selection, I see separate yeasts for Belgian Strong, Saison, Belgian wit, Abbey Ale, etc... basically I'm skeptical that T-58 can produce so many styles. Has anyone had experience with it?
Has anyone out there tried propagating a glutenous liquid yeast to try and breed out/lower the gluten content? I had a 4qt Belgian Strong yeast (wyeast 1388) starter and I saved a bit, and I want to try and breed out any gluten. I have about 10ml, and I'm going to add a small starter (200ml, w/ 2tbsp rice solids), and I'll increase it by doubling the addition amounts every 2 days. The important question is, will that reduce the gluten content significantly, or should I breed another lineage (sample this one and start over)? I'm having difficulty finding quantitative info on yeast propagation.
Thanks,
A while back I made a Saison, after reading this: https://www.homebrewtalk.com/f164/belgian-strong-gluten-free-271969/, using Wyeast Belgian saison yeast. I cut open the bag, took out the smack pack, and made my starter using 2cups of rice syrup solids. Anyway, it has long since finished and carbed beautifully, I think its a very nice beer (citrusy, refreshing, carbonated). The only problem is, if it gets agitated, I start to get a mild gluten reaction - very uncomfortable. But the weird thing is, if I'm careful, keeping it upright, and pour off the beer without any yeast/settlement, I get no reaction at all! Are the gluten peptides settling at the bottom, or are they stuck to the yeast? Its times like this I wish I had a good microscope, or access to a lab...
The only Belgian style dried yeast AFAIK is Safbrew T-58. Is T-58 good for a Belgian Strong ale AND Saison's? When I look at the wyeast selection, I see separate yeasts for Belgian Strong, Saison, Belgian wit, Abbey Ale, etc... basically I'm skeptical that T-58 can produce so many styles. Has anyone had experience with it?
Has anyone out there tried propagating a glutenous liquid yeast to try and breed out/lower the gluten content? I had a 4qt Belgian Strong yeast (wyeast 1388) starter and I saved a bit, and I want to try and breed out any gluten. I have about 10ml, and I'm going to add a small starter (200ml, w/ 2tbsp rice solids), and I'll increase it by doubling the addition amounts every 2 days. The important question is, will that reduce the gluten content significantly, or should I breed another lineage (sample this one and start over)? I'm having difficulty finding quantitative info on yeast propagation.
Thanks,