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Old 07-01-2011, 07:05 PM   #1
Aug 2010
Posts: 14

Has anyone tried brewing a Gluten free Sour ale? I would love some advise! Thanks,

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Old 07-01-2011, 10:09 PM   #2
Aug 2008
Posts: 1,429
Liked 105 Times on 85 Posts

I have thought about since I made a gluten, Kentucky Common that I enjoyed. If I could confirm that brewer's corn syrup was gf, I'd make a gf version.

I soured a small amount of wort in a crock pot for a couple days with a handful of crushed grain and then dumped it into the main boil. It's a nice way to get some sour flavor without contaminating your equipment.

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Old 07-02-2011, 12:24 AM   #3
Sep 2010
Ann Arbor, Michigan
Posts: 1,171
Liked 20 Times on 20 Posts

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.
Primary: Sake
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.

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