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I did not read the article but I do know that it is highly unlikely that all siblings in a family will be affected by Celiac disease. While there is a genetic predisposition to Celiac it is not a solely genetic disease but rather has a multifactorial etiology and pathogenesis.

A member of my home brew club sent the supermarket RO refill station water to the lab. It was surprisingly incredibly efficient and nearly distilled. You can see the results at the bottom of this page: http://www.thirstyhomebrew.org/

You need quick oats, the 1 minute kind...

By "they" I mean that the Stone brewer gave the color in EBC and the BYO writer assumed this was SRM and stated it as such in the article... I have the actual magazine article, I do not need to refer to page 4 of the thread.

I am pretty sure they give the color in EBC (what most brewers use). To convert to SRM you basically divide by 2...

I have seen people say that hops loose in the boil achieves about 10% better utilization than bagged hops. Not sure about the supporting evidence.

I would check if your local supermarket has RO water refill stations that charge 25c a gallon. Someone where I live sent it off for testing and it was nearly distilled water in its mineral content. Pretty incredible...

I think you proly want to switch the wheat. Wits traditionally rely on unmalted wheat as opposed to hefes that really on malted. I used flaked wheat in my recent wit...

Not sure there is a point. You know it is going to have way too high Na and way to low Ca (if not zilch).

I use this: http://www.amazon.com/dp/B000KL5IJM/?tag=skimlinks_replacement-20 w/ this: http://www.amazon.com/dp/B00005TN7H/?tag=skimlinks_replacement-20 (just need one) and these: http://www.amazon.com/dp/B001DIZ1NO/?tag=skimlinks_replacement-20 Do not need an expensive sealer. Jars are...

there are a gazillion regular timers and stopwatches that you can use...

On a related tangent, a blood test looking for anti-saccharomyces cerevisiae antibodies is used to confirm Chrohn's Disease...