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Two wrongs don't make a right, but three lefts do. Looks like you found your three lefts.

Sorghum is 1.038 per pound in a gallon of water (or 38 points/lb) About 10 points/lb are non-fermentable Brown Rice Syrup is also around 1.040 per pound in a gallon of water (40 points/lb) About 10 points/lb are non-fermentable I don't know if the numbers are dead-on, but those ones...

Looks like somebody needs to get the Gold Membership. I'm cheap, I just click on their ads...and don't get a fancy avatar.

I'd send them both an email if you're interested. Both tend to respond pretty quickly. Make sure you let us know the results when you get a response.

Read the stickies in the GF forum and that should give you plenty of information to get rolling.

+1 on sweetness coming from unfermentable or unfermented sugars. Sorghum syrup is about 75% fermentable sugars BRS is about 80-85% fermentable sugars. A 50/50 blend of rice-sorghum does a really good job of matching the carb/protein/fat and mineral profile of barley extract. Additionally...

A lot of yeast nutrient uses the carcasses of yeast molecules past (aka yeast hulls or inactivated yeast)*. As you never know exactly what those yeasts grew on (most likely barley), it's a lot easier to use some DAP. Also a few yeast nutrients don't say what's in them because it's a secret...

Great link! And figuring it out backwards is pretty awesome too for that 2am finished batch where I forgot to check my OG.

I'm all for that idea, but I'd like to maybe have a good long post with full links about gliadins and hordeins and how they may not be affected by this. I nominate peterbronski as he seems to be the most knowledgeable of us when it comes to the science behind celiac. Here's my contribution...

Here are some links giving some more insight behind my conclusion: Researchers Pinpoint Cause of Gluten Allergies Comprehensive, Quantitative Mapping of T Cell Epitopes in Gluten in Celiac Disease

Correct me if I'm wrong, but I thought a refractometer only worked with non-fermented beer because the alcohol throws off the sugar readings.

Please don't do this. Or if you choose to, make sure that they read this full thread: Lazy Man's Gluten-Free Beer Despite initial hopes my conclusion was Risk>Reward. tl;dr: Celiacs react to small pieces (gliadins) on the gluten protein. Breaking the protein apart still leaves the pieces...

While you might notice some off-flavors, don't pitch it out just yet, cause with some time it might still be usable.

Good point. Say you had a carboy in a warm closet, then opened the door to look at it letting cold air into the room, then you'd actually have the warm air in the carboy attempting to escape towards the colder air in the room. It would make the airlock have activity when it's really just simple...

Brown Rice Syrup has worked pretty well for most of us without giving cidery flavors. Too much molasses can really wreak havoc on your beer, so I don't know if I'd up this. Too much sorghum can lead to other off-flavors that most of us on these forums like to avoid (but can pair well with a West...

It's hard to say for sure. While it's not totally abnormal to have a few bubbles in the airlock it is a bit on the extreme side. Perhaps the yeast needed a starter before going in the batch, or the fermentation temps are on the low side. I have noticed before that in some of my GF batches...

Just confirmation do they only malt oats, or is there anything in place making sure there isn't substantial cross contamination from sometimes processing wheat on the same machinery?

The only sorghum malter (not on this forum) in North America is the one that only sells to Bard's Tale. You could contact Bard's Tale (although word is they don't divulge much info to requestors), or do some internet sleuthing and see if you can find them and then if they can send you a couple...

http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5705/2 Quinoa is 70% carbs, 15% protein and 15% fat...very similar profile to Oats. While not sweet, with the right amount of enzymes and starch conversion it can likely yield a decent beer. There's at least plenty of carbs for...

Do a Canadian Lager and call it Metallic-eh?