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Old 05-09-2011, 08:43 PM   #11
KevinM
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http://www.homebrewtalk.com/f164/how...n-free-170919/
And Alchemist42 just posted about his results in yeast washing http://www.homebrewtalk.com/f164/glu...58/index9.html
And mentioned washing here today as well:
http://www.homebrewtalk.com/f164/glu...yeasts-244487/

Heh, and I'm doing a washing of a Czech lager yeast too, to do the same thing.


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Old 05-10-2011, 04:47 AM   #12
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as far as i have looked. there are NO gluten free liquid yeasts available there used to be one from whitelabs or wyeast, but it has been discontinued. i would boil up a little wort. and put it in some mason jars and sterilize it. i plate out non-gf yeasts on to potato dextrose agar plate, then i isolate single colonies into test tubes. then dump test tubes into the mason jars with an air lock and make starters that way... you could put a SMALL amount of a smack pack into the mason jar with an air lock and ferment up that. then transfer it again..that would be another way.


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Old 05-10-2011, 08:23 PM   #13
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sounds good. I wanted to culture my regular yeast anyway. If i used petri dishes, can i use a whitelab yeast and just not scape where the initial sample was placed? That way i can have all of the variaties available and just have test tubes ready for starters? My buddy said he'd buy the pressure cooker to autoclave all the stuff for yeast cultivation. This hobby can get very serious!!
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Old 05-12-2011, 04:36 AM   #14
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Yessir
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Old 05-12-2011, 04:45 PM   #15
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Quote:
Originally Posted by MrWibble View Post
I get from him that celiac afflicted people learn to eat crappy GF food or go with out and based on that I'm not expecting a fantastic brew from the kit.
I think the other guys are helping you out very well, but this line really struck me as funny. The best foods in the world are gluten free, its the crappy food that has gluten in it.
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Old 05-13-2011, 12:32 PM   #16
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Quote:
Originally Posted by Trollby View Post
I would get a GF yeast and activate it prior so like having liquid yeast.

John Palmers way
Palmer hasn't updated that online version, well, ever. That was the case years ago when most brewers were using kits with dry yeast taped to the bottom of the can and had been on a shelf at room temp or worse for two years. Fresh, dry yeast is readily available and inexpensive.


Do not "proof" your dry yeast. Rehydrate in warm (100F), previously boiled tap water and pitch. Don't use distilled.
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Old 05-13-2011, 02:03 PM   #17
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DK, I'd argue that the GF pasta is horrible, taste and texture.
I will say that Cassanova's Orange Hefe recipe is coming along great. Just plopped the oranges in last night OG was 1.057 and in 3 days it dropped to 1.017. My wife is excited for this.
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Old 05-13-2011, 03:36 PM   #18
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Quote:
Originally Posted by Riddei View Post
DK, I'd argue that the GF pasta is horrible, taste and texture.
Agreed, except maybe for pad thai noodles. And in no way would I call any type of pasta the best food in the world.

Now sushi, steak, crab, lobster, hawaiian kahlua pig, bbq ribs I could make compelling arguments for. All naturally gluten free.

Anyway, , and I have made my point, carry on!
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Old 10-25-2011, 01:48 AM   #19
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For anyone brewing gluten free beer I would recommend checking out www.thehomebrewconnection.com and give them a call. The owner actually has Celiac and loves to brew GF beers.

They actually have a new product (might not even be on their website), which is a GF millet which supposedly tastes way better than sorghum or other alternatives. I've yet to brew with it, but will soon.


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