What kind of beer?any suggestions?
its getting downright cold up here in the NW and, in turn, i think i could pull off my first lager. thanks in advance!
I use this method in all of my beers, never an issue. The reward of getting a better and more unique tasting beer (IMO) outweighs the risk of having about 30 parts per billion of gluten (Maths: 50 ml at 12 ppm diluted into 19,950 ml at 0 ppm = 0.030 ppm).You can use White Labs, which has a ton of variety, but it isn't completely gluten free as stated above.
sounds like fun!ill most likely be using some sort of sorghum/brown rice combination. i've brewed about 6 GF beers so far (blood orange, rasperbby, and strawberry 'wheats,' a few different IPAs, a ginger IPA, etc) but no lagers. in fact, i've never done any lagering. the closest thing was a kolsch i made two years ago.
If this is true then it is awesome. My wife seems to be okay with anything under 5ppm. Now I need to see if I can White Labs at my LHBS. :rockin:Liquid yeast options:
Is your yeast gluten free?
Thank you for your inquiry. Our yeast is low in gluten and is below the European standard for being labeled as gluten free; the American standards are still being developed. The European standard for gluten free is below 20 ppm. Our yeast analysis:
Yeast slurry in package: 12 ppm
When our yeast is used with ingredients such as sorghum to make gluten free beer: 2 ppm
I do not have experience with these yeasts, but I'm sure someone here has. Now you just need to choose