jcole
Well-Known Member
I recently discovered that I may have a gluten allergy. I've been investigating the whole gluten-free beer thing with Sorghum and brewed my first batch of 100% gluten-free beer a couple of weeks ago.
That said, I'm not quite ready to give up on the barley so I'm exploring options to reduce the residual protein/gluten in my beer. My current thinking is that I can reduce the wheat/gluten in my diet and still be able to enjoy my homebrew without a big reaction as the beer doesn't seem to be as big of an offender that bread, pasta, and so.
I'd imagine that staying away from wheat in the recipes would be a good start. However, what else could one do? I already regularly use Irish Moss to clear my beers. Would also using a Whirlfoc help?
I do all grain and mash at around 154 degrees. Would mashing at a different temp make a difference?
Any other thoughts?
Thanks,
John
That said, I'm not quite ready to give up on the barley so I'm exploring options to reduce the residual protein/gluten in my beer. My current thinking is that I can reduce the wheat/gluten in my diet and still be able to enjoy my homebrew without a big reaction as the beer doesn't seem to be as big of an offender that bread, pasta, and so.
I'd imagine that staying away from wheat in the recipes would be a good start. However, what else could one do? I already regularly use Irish Moss to clear my beers. Would also using a Whirlfoc help?
I do all grain and mash at around 154 degrees. Would mashing at a different temp make a difference?
Any other thoughts?
Thanks,
John