cross-posted from: https://mander.xyz/post/677846

My wife and I both have problems with gluten so we’ve been brewing our own GF beer for the last ~7 years. It was difficult to get started but the output is well worth the effort!

Most of them are darker brews (stouts, tripels, etc). This is one of our lighter holiday ales that came in ~8% ABV.

  • SpiderShoeCult@sopuli.xyzMEnglish
    3·
    2 years ago

    An extended proteinase rest would have been my first thought as well, but I guess the risk is that not enough proteins get munched by the enzymes, especially if you miss some clumps in your mash while mashing in.

    • _ak@lemmy.worldEnglish
      5·
      2 years ago

      What I meant was ClarityFerm/Brewers Clarex, it’s an enzyme preparation used on the cold side. It was originally designed to remove haze and produce clearer beers, but was found to also reduce gluten content to below detectable thresholds. It’s what commercial breweries often use. In some countries, beer produced that way can only be advertised as “gluten-reduced”, not “gluten-free”, though. In terms of ease of application, it seems to be the way to go if you don’t have easy access to malt of gluten-free grains. But alas, since I’m not a celiac myself, and testing is too expensive, I won’t put the burden on an actual celiac how well this works in my setup.

      • AlchemicalAgentOPEnglish
        3·
        2 years ago

        But alas, since I’m not a celiac myself, and testing is too expensive, I won’t put the burden on an actual celiac how well this works in my setup.

        Exactly. My engineering background forces me to keep a tight control on processing and it pains me to not have cheap access to testing. Unless that changes I’ll continue with a fully gluten-free process chain.