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The supermarket rice syrup is usually less fermentable. Can work in certain styles of beer but will bring flavour. Can you mail order? https://www.glutenfreehomebrewing.com/STOREProduct/986/Briess-Brown-Rice-Syrup-42DE--1-LB.html

You would source enzymes to do the starch conversion. The full method is behind a paywall - https://www.researchgate.net/publication/230291328_Production_of_beer_from_cassava Are you trying to make cheap beer or need gluten-free beer? You can make beer from sweet potato without extra enzymes...

I am only aware of this one - Kebari®: The ultra-low gluten barley

Nice work on the yeast page, I have a similar spreadsheet I maintained for my own experiements :) Is it derived from this page? Dried Yeast Guide - English & American ale It would be good if we had a space to share yeast experiences in an organised way.

I should have mentioned originally, the Mangrove Jack Belgian Wit yeast is also good and I've made a tasty wit from this also.

The Mangrove Jacks Bavarian Wheat yeast isn't bad...Can definitely get a lot of Schofferhofer style banana notes if you want German wheat yeastiness. The best of the wheat beer yeasts I've tried. I have a beer bottled currently which uses an Angel brand Wheat yeast. It seems promising from what...

My understanding is they have a really, really hard shell. Probably simplest to just try and convert the shelled grains using enzymes like Ondea pro as a first step.

On a tangent, you can try using vegetables that are naturally sweet tasting (sweet potato, carrot, pumpkin, beets). See my post here and the link to an earlier article. I make a lot of sweet potato beers... Also see the book "Brooklyn Beer Shop's Beer Making Book", particularly their...

Again, this: https://www.google.com/amp/s/www.forbes.com/sites/samlemonick/2017/11/01/a-new-test-to-make-sure-your-beer-is-gluten-free/amp/ Please don't give Clarity Ferm beers to Coeliacs.

Please read this: https://www.google.com/amp/s/www.forbes.com/sites/samlemonick/2017/11/01/a-new-test-to-make-sure-your-beer-is-gluten-free/amp/

A commercial brewer I spoke to also indicated concerns with unwanted flavours at higher temperatures, preferring to sacrifice efficiency...There are always tradeoffs.

Have you tried Two Bays pale or IPA yet?

Some kind of allergy/intolerance? That's my symptom when I drank barley-based beer after cutting out gluten...

The first should work, based on my limited experience. Ask The Gluten Free Brewer on Facebook for a definitive answer.

If you have a barbecue or outside gas burner, heat and stir on an unwanted frying pan until dark. Crack some open with a hammer from time to time until the internal colour is where you want it. I haven't done rice, but it works for other grains.

I have made a couple. A lot depends on the potato, so flavours are quite variable, from clean to vegetal to tangy. Mostly water, so you need a lot of potato. It mashed pretty well so I never bothered with enzymes. Good luck! A post on my first effort...

I have had an interesting result with some dark-roasted buckwheat where there was a really, really unpleasant flavour that only I could detect. Brew buddy and spouse thought it was fine, but my tastebuds were ruined for an hour. Brewed a millet 'wheat' with the Mangrove Jack Bavarian Wheat...

I'm not sure if I have ever experienced the Belgian peppery flavour, but as soon as I posted that I thought "Oh wow, now that I think about it, I should totally put that in my next wit". So I think the answer is probably 'yes' :)

Attached image is a red lentil and rice syrup beer. The lentils give a quite peppery taste which isn't great with the weizen yeast. I think it would go pretty well with POR hops in a Coopers/Aussie lager style...

As a metric user, PPG does my head in...I have extracted 50% of the dry weight as sugar if you want some encouragement. Still experimenting though and need to come back and reproduce the result.