Hearsay from JP (Local brewery that does gluten free sour ales)
1) Don't mix it with the gluten beer
2) Don't do an open fermentation next to the crocks of Kimchee or other fermenting things. It becomes an odd sour (so it's been said. They dumped it the day before I learned of it, but they were serving it for a while.)
I haven't gotten to ask more specifics yet cause I'm working on the non-sour first.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.