bernerbrau
Well-Known Member
Hey guys,
My wife and I just found out she may have Celiac disease (she's seeing an allergist later this month to confirm), so I've decided to look into gluten free brewing so that I can brew beer that she can drink. I've been all-grain for close to two years now, so what I'm really looking for is how GF is different from traditional brewing, and where people normally get their supplies from.
I know from the sticky in here that the approximate substitution is barley/sorghum, wheat/millet, rye/buckwheat, oats/quinoa. However, I'm also wondering if there's a malt/mash requirement for these. Do people generally do all-grain GF, or is there some reason this is infeasible or unnecessary? Is there any reputable supplier for malted versions of these grains?
It also appears that sorghum is more bitter than barley. Does this mean a light beer like a pilsner or hefeweizen style GF would be difficult to do well?
Finally, a word about liquid yeast. It looks like WLP has 2 ppm of gluten in it (the final product, that is). Would it be possible to dilute this further through a series of GF starters?
Thanks, guys!
(Also, if anyone has experience with gluten free shopping, if you could give us some pointers or good resources, we'd appreciate it!)
My wife and I just found out she may have Celiac disease (she's seeing an allergist later this month to confirm), so I've decided to look into gluten free brewing so that I can brew beer that she can drink. I've been all-grain for close to two years now, so what I'm really looking for is how GF is different from traditional brewing, and where people normally get their supplies from.
I know from the sticky in here that the approximate substitution is barley/sorghum, wheat/millet, rye/buckwheat, oats/quinoa. However, I'm also wondering if there's a malt/mash requirement for these. Do people generally do all-grain GF, or is there some reason this is infeasible or unnecessary? Is there any reputable supplier for malted versions of these grains?
It also appears that sorghum is more bitter than barley. Does this mean a light beer like a pilsner or hefeweizen style GF would be difficult to do well?
Finally, a word about liquid yeast. It looks like WLP has 2 ppm of gluten in it (the final product, that is). Would it be possible to dilute this further through a series of GF starters?
Thanks, guys!
(Also, if anyone has experience with gluten free shopping, if you could give us some pointers or good resources, we'd appreciate it!)