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There is a way to reduce gluten (aka gluten reduced beer - like Estrella Damm Daura), using brewers clarex, but thats done during fermentation not to the malt, also I thought Greens used sorghum... maybe they plan on (or did) switching to a gluten-reduced recipe. Only thing is, they can't say...

I like the glacier tanks.

Yeah it didn't sprout at all... stupid bulk barn probably does that. Thanks, guess I'll have to try and find another supplier...

I made an awesome double IPA (100 IBU) that I called "MAGNUM" (there was a picture of a gun on the label, lol), which used 1oz Magnum at 60m, and 1oz East Kent Goldings at 10m (and of course 6.6lbs sorghum, and Safale US-05) that was pretty darn good. Dont drink it unless it's VERY COLD, and...

Hey guys, I thought I would share an interesting and delicious beer I brewed, that I'm currently drinking. I call it, the "Jaggery Belgian" - it's a belgian strong ale with Jaggery/Panela instead of candi sugar. Anyways, it's very tasty and i'm loving it, so here goes: GF Jaggery Belgian...

I was having difficulty getting the right yeast count using a cup of rice syrup solids in the past - the stuff had a tendency to separate and settle at the bottom. Buying a stir-plate helped, but now I use a cup of honey, a cup of rice syrup solids, and a tsp of yeast nutrient. Molasses would...

They probably clean the line before doing a run of gluten free beer... but sounds like they are going to put a lot of thought into the flavor, it may be the best GF sorghum beers ever - way to go DFH! PS: I just tried making a beer where I replaced half the sorghum with honey, I didnt add...

Last night I racked off a glass my gluten reduced Dogfish 60M IPA clone (well as close as i can get with the hops available), tried it, and... I had the same "headrush" I normally get with gluten reactions (though it didnt last long), and I did have to go to the bathroom soon after (but I think...

Hey guys, I tried and failed at malting millet; whats the secret to your success? I used a cooler with a screen in it, drained it twice a day for 3 days, although it kept heating up - maybe I should have left the lid open, and put it outside? What is the ideal temp for malting millet anyway...

Well, until I get a good answer I've decided to just treat the water with campden tabs. Anyway after 2.5 days of soaking, and rinsing in the morning and evening, I did pick out a couple that looked a bit moldy (black), but in general they're developing small tails. I assumed I should just keep...

Hey guys, I've recently started malting Millet, and I have a question. Can you malt with chlorinated water? I've found forums saying people had been watering plants with chlorinated water, and they were less healthy, but still grew. Apparently the chlorine affects the nutrients, PH, and...

I would be the only celiac drinking it actually. And I am fairly sensitive, but I want to see if this gives me a reaction, if it's bad I'll give it to my brother... Also, I want to test it more thoroughly than the guys in that thread - I bet they just gave one to their celiac friend, and...

From what I've heard there is a slight problem with it - gliadins are broken down into smaller less-detectable elements called peptides, during digestion, and also during brewing/fermentation. That would explain why the untreated beer also had a low gliadin count. Anyway Celiacs react to some...

I wouldn't use Quinoa as a flavoring agent - I used it twice, and both beers had an strange off-flavour, that I didn't get when making the same recipe minus the roasted quinoa. If you want to know what I mean, try eating boiled quinoa cold, it tastes bad. I would use millet or buckwheat...

A Little bit of time? Man, you need a lot of time, and space, and money to do all grain GF beer... especially if you live in an apartment, or millet is not available in bulk locally. Also it takes like 20lb of millet to get an SG of around 1.070 from what I've heard, which is more than the...

Interesting, thanks guys. I dont think it was a reaction to yeast, I have in the past had beers made from dry yeast where the bottle got mixed up, I drank the yeast, and it did nothing. Also it felt like a gluten reaction, albeit "the mildest glutening ever" - but it had most of the usual...

Hey guys, A while back I made a Saison, after reading this: https://www.homebrewtalk.com/f164/belgian-strong-gluten-free-271969/, using Wyeast Belgian saison yeast. I cut open the bag, took out the smack pack, and made my starter using 2cups of rice syrup solids. Anyway, it has long since...

I usually use 1tsp of yeast nutrient in starters and my beers. Thanks for the info though, guess I'll have brew sake the usual way, I was hoping that might be a good shortcut for making sake.