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Old 02-08-2013, 01:29 PM   #11
tre6mafya
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Jan 2013
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I was going to use brown rice syrup and d-180 dark candi instead of the sorghum, however I was told a great method to use sorghum to reduce the strange taste. I think since it is my first gluten free batch I will just go with the traditional sorghum. The brew store said they carried some stuff stat neutralizes the gluten in any brew it had a name close to chloroform but I know that's not it. Supposedly you could add that to your batch that contains gluten and it makes it gluten Intolerant safe. I'm skeptical though since my sis in law is a full blown celiac.

 
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Old 02-08-2013, 02:42 PM   #12
BrewCanuck
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Windsor, Ontario
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They were talking about Clarity Ferm. There is a great deal of information about it in This Sticky
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Old 02-08-2013, 04:23 PM   #13
tre6mafya
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Thanks for the link and info this really helps alot. I appreciate all the help to make this batch of brew!!

 
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Old 02-13-2013, 01:44 AM   #14
philbert
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Sep 2012
shakopee, mn
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If you add half the sorghum at flame out, you will not find the funny taste some find. I use sorghum as only half my fermentable also.

Clarity Ferm will REDUCE but not eliminate the proteins which are bad for celiac sufferers. I'd never chance it.

 
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