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Old 07-17-2012, 01:07 AM   #11
Flatspin
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Sep 2011
Elk Grove Village, IL
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I have mentioned this in one or two other threads, and everyone's system is different. But, my wife is very sensitive to gluten and she has had no ill effects from the beers I have made (currently on batch number 6).

A few precaution that I take: No wheat in the beer (rye and oats haven't been a problem though), leave a little extra beer in the fermenter when transferring to the keg (a little beer loss is better than risking contamination even further), ferment for a minimum of 3-4 week (longer for higher gravity - most of the beers I make are about 1.050 OG or lower, although we have had a taste of a RIS that fermented for about 2 months before going into bottles).

So, although I completely agree with the posters who say that if you have a serious reaction don't even bother tempting fate, for those who are capable and willing to experiment, it is worth the 10-12 dollars for a few vials. I sound like I'm in the minority, but it's really worked for us.

Welcome back to the hobby and good luck!

 
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Old 07-17-2012, 02:52 AM   #12
ChasidicCalvinist
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Feb 2012
Hookstown, PA
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And as I have mentioned in other threads, celiac disease can be asymptomatic. Absence of a reaction is not absence of intestinal damage. Why one would risk that is beyond me.
http://www.celiaccentral.org/Celiac-...c-Symptoms/32/
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Old 07-17-2012, 04:08 AM   #13
GotPushrods
 
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Jul 2012
Phoenix, AZ
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Thanks guys, I appreciate the response so far.

I think I mostly intended this to be for folks who know they do not have Celiacs disease and aren't worried about "silent" damage. I think for every Celiac sufferer out there, there must be 5 more non-Celiacs who are sensitive enough to shy away from most beers, but could benefit from Clarex.

I agree that if you have Celiacs disease or are uncertain, it's a personal risk. I'm just giddy because this could be a total game changer for me.

 
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Old 07-17-2012, 07:51 PM   #14
dbeer22
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Jul 2012
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I have brewed 10 batches with clarity ferm and with very good results! I have found as long as I do not use any wheat I am safe. I have celiac and this has been great for me.

 
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Old 07-17-2012, 09:44 PM   #15
igliashon
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Feb 2012
Oakland, CA
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The reason that there is such a spectrum of sensitivity is because there is a variety of proteins, which break down into a variety of amino acids, in barley, rye, and wheat, and while we often speak of it being a "gluten" thing, the reality is a bit more complicated. Different people can react to different amino acids and different protein structures, and while breaking down the glutens into component amino acids may be safe for some, it's not for others. There is just such a huge spectrum of sensitivities and disorders, and the only way to be 100% safe is to not use gluten-containing ingredients. But if you're not worried about being 100% safe, then you can perfectly well experiment and see what works for you.

 
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Old 12-11-2012, 02:38 AM   #16
gguess
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Nov 2010
decatur, AL
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A real important note that I received from WhiteLabs is to add Clarity Ferm immediately after the wort cools. I tried a few batches of adding when dry-hopping 7-10 days after start of fermentation and found that the batches do not pass EX Gluten test or my gut test. My lucky brother-in-law now gets 20gal of fine ale.

Info from WhiteLabs

The effectiveness of Clarity Ferm does depend on it's proper use. One parameter is the time of addition, which is the beginning of fermentation. This is very important because Clarity Ferm works by hydrolysing the proline proteins in the beer so that they don't react with each other to form long chain molecules which we view as chill haze. Once these bonds are formed (during fermentation), the Clarity Ferm will not break them, so it's a preventative measure, not a curative one. Therefore, adding the Clarity Ferm to finished beer will not have nearly as great an effect as adding it to wort. This is one reason we don't promote Clarity Ferm as an agent for producing gluten free beer, since we cannot control how it's used, and if used improperly it will not be effective. So to get the most benefit from the enzyme, add it just prior to pitching your yeast.

Something else that might help with the gluten levels is A journal article by Anita Van Landschoot "Gluten-free barley malt beers", Cerevisia, Volume 36, Issue 3, October 2011, Pages 93–97
Finds that tannin levels during brewing can reduce gluten in the final beer (per the abstract, I'm still trying to get the paper).

 
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