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Old 03-22-2010, 11:25 AM   #11
Noontime
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Feb 2010
Delray Beach, FL
Posts: 200
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Quote:
Originally Posted by dkershner View Post
Yeah, guess I should've been more specific.

I assume if it's not, it is just because they make it on the same machine that makes torrified wheat and flaked barley.
That would be my guess...that they're just not comfortable calling it GF because of the possibility of cross contamination.

Again, that's just a guess.

 
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Old 03-22-2010, 01:14 PM   #12
dorklord
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Mar 2010
La Crosse, Wisconsin
Posts: 577
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Originally Posted by david_42 View Post
Yes, works fine.
Awesome...of course, I always find this kind of stuff right after I either go to the brew store, or order something...

 
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Old 03-26-2010, 03:08 AM   #13
celiacsurvivor
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Oct 2009
Auckland New Zealand
Posts: 97
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Quote:
Originally Posted by dorklord View Post
Awesome...of course, I always find this kind of stuff right after I either go to the brew store, or order something...
I think you will need more than just the amylase if you want to do a full brew from non-malted grains.
Have a look here for a more in depth experiment.
http://www.aussiehomebrewer.com/foru...hl=gluten+free

If you are malting your GF grain then you probably don't need any extra enzymes, though they shouldn't hurt

 
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