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There's been a lot of discussion around Clarity Ferm, and it's ability to break down gluten in beer.

The manufacturers just say it makes "gluten reduced beer", but Omission and others uses it to make what I believe is labelled a "gluten free".

Some home-brewers have made an all-grain with barley and wheat, and had it tested, and the lab could detect no gluten (they were only able to say there were <10 ppm).

Charlie Papazian did the same, with more detailed results:

"I homebrewed a batch of all malt beer called Slithy Tove Pale Ale (which included 10% malted wheat) to which I added 3 ml (about 3 drops) to a five gallon batch at the beginning of fermentation.

The homebrewed beer was tested by a professional laboratory. The results came back indicating that the gluten content in my batch of Slithy Tove Pale Ale was “less than 5 ppm.” In other words less than 5 milligrams per liter of beer. In terms of percent, 5 ppm equals 0.0005 percent.. This level of gluten may be tolerated by Celiac patients. Every other aspect of beer character, flavor, appearance (the enzyme did reduce chill haze), aroma, etc. was outstanding and identical to a beer brewed without the enzyme."

My brother-in-law discovered he had CD about 6 months after getting into homebrewing (whcih seems pretty typical).

Does anyone have any experience with this? I'd like to make a small 1 or 3 gallon batch of IPA, and see how it goes.

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Any references for what the gluten PPM would be, sans Clarity Ferm? Just curious. –  Ben Mosher Jan 20 at 23:20
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up vote 1 down vote accepted

I've made two split batches with Clarity ferm (all barley). I can't tell the difference in taste, some claim it might knock the hops (aroma?) down a bit. The person I made the beer for who has CD hasn't had any (detectable) adverse reactions from these two brews. That said, I don't know the ins and outs of CD and if less than 5 ppm will affect some persons with CD.

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