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Well said, I couldn't agree more.

I have pointed this out before but I think it is worth repeating for people who are new to this thread. If you have coeliac (or celiac) disease then any gluten you ingest is potentially doing you harm even if you don't have a noticeable reaction! So if you are using clarity ferm on a...

Hi Turboturist, and welcome to the forum. Although these may be derived from Barley there will be absolutely no gluten in them. I am a protein biochemist by trade and a lot of my work involves producing and purifying enzymes like these, they are normally expressed in bacteria and purified from...

That is a pretty good understanding of the makeup of a protein, it is indeed a finite set of amino acids. The intolerance is not necessarily to the entire protein but rather to one or several parts of that protein (this is still being investigated). This is where the problem lies, as the clarity...

Hi guys, I posted this in another thread but it will fit here too. As someone with coeliac disease and a home brewer I stay away from the clarity ferm. I'm also a molecular biologist and follow the scientific literature on this topic closely. Clarity ferm is an enzyme that breaks up the...

Brilliant, thanks for that Chris and Legume.

Thanks Yooper, but all of the recipes there are extract based except the one that I linked to. I am looking for more gluten free all-grain recipes.

Hi guys, I'm malting more grains now and want to try some all-grain brews soon. I know there are a good few people brewing all-grain here, but there is only one recipe in the database. https://www.homebrewtalk.com/f240/gluten-free-saison-376455/ If you have any all-grain recipes that you...

As someone with coeliac disease and a home brewer I stay away from the clarity ferm. I'm also a molecular biologist and follow the scientific literature on this topic closely. Clarity ferm is an enzyme that breaks up the gliadin proteins into small chunks and as a result of this it appears...

Congratulations on getting over the $30000, keep us posted on how your brewery goes.

I get my buckwheat and quinoa from Bulk Barn or similar. They malt really well, but the millet has obviously been treated. Its good to know someone else here is doing this, how much of the millet did you malt? what did you brew with it?

Where do you get your millet from? I have found two sources; http://wesco.co.nz/ http://www.newtonseed.co.nz both are $5.50kg. There is also this place that sells lots of varieties of sorghum. http://www.specseed.co.nz I think I'll order some and give it a go. I've been malting my...

Hi, has anyone tried malting Japanese Millet, or Sirohie Millet? I know that most millet in the States is White Proso, but this is not available in New Zealand. Before I started with these varieties I thought it would be best to ask if anyone has any experience with them? Cheers

Hi, yes I did change my response, I thought that hulled buckwheat wouldn't sprout too but after a bit of google searching I found that it actually does. http://sproutpeople.org/bwgroats.html http://gnowfglins.com/2007/09/27/sprouting-hulled-buckwheat-for-breakfast/# hope this helps

They both look OK to me. It looks like this is organic so it shouldn't have been treated in any way but you might want to check in case it has been irradiated or treated in some other way that might affect malting.

Although oats can be classified as gluten free they still have a protein called avenin which is very similar to wheat gluten and can cause a reaction in some celiac sufferers. GF oats are oats that have been processed in an environment without wheat, barley or rye, they have not had their...

I want to point out that GF oats are oats that are not contaminated with gluten from other grains. Oats have a naturally occuring protein called avenin which is very similar to gluten and can cause a reaction in some people with coeliac disease. So even GF oats may cause problems for some...

DougmanXL, you need to make sure that the millet you are using has not been treated in any way. I know that any millet coming into New Zealand is irradiated so it can't sprout and is therefore useless as far as malting is concerned. If the millet didn't even start to sprout I would say there is...

Yep I've done something similar, you can follow what I did here, https://www.homebrewtalk.com/f164/malting-gluten-free-grains-135919/index9.html This is getting even better with age, and when I finish painting the house and can get back into my kitchen I plan on doing more of it...

I bottled this on the 27th October, and cracked a bottle the other night. It was good. Not great - it wouldn't win any awards, but it had a nice head, was nicely carbed and had a sort of caramel taste to it that was delicious. This is the sort of beer I want to have in the fridge for a quiet...