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How did the liquid yeast affect you, did you get even a mild reaction? I was certain it would kick my butt. Also, has anyone ever had a gluten reaction to any dry yeast? I'm fairly sensitive so I've only been using Nottingham so far, but I'm going to start using other yeasts now.

Sorry, I am new to brewing... I'm reading some books right now - I wish someone would write a book for GF brewing. blacklab: check out the first sticky in the forum category... probably have to malt your own

Yeah its a pay-article - are you sure the amylase will stick to the water, and remain there instead of remaining attached to the grain? I guess crushing will help. You could add extra amylase just in-case there are any losses, it'll all get killed at the end of the mash anyway. And I second...

Other than the blanket, how were you planning to keep the temp constant; leaving it on a hot-plate? You might wanna consider an 8 or 12hr mash instead, it might be easier to monitor the temperature...

I definitely want to try this (I can't get malted GF grains in Canada, though I can malt Quinoa). Did it work ok? What grains did you use? I was gonna do something similar to this: http://blog.highgravitybrew.com/2010/05/review-of-my-all-grain-gluten-free-beer/ only I would convert the...

Hey guys, I'm not sure if this post belongs in the beginners thread, or the gluten free thread, but anyways... I'm brewing my second GF Ale and this time I wanted to try to add some coffee & chocolate flavour to it. So far I have prepared the wort using Briess 45DE syrup according to their...

Interesting. I was having these same problems a few years back, so I went on a GF diet for a year - then decided I wanted to be certain and take the test. I "challenged" my gut for 2 months, which was extremely painful (with all the same signs/symptoms you guys posted basically), then went...