Hot answers tagged gluten-free
There are basically two ways of making gluten-free beer: Use gluten-free ingredients, like sorghum, buckwheat, millet, quinoa etc. It's doable, but it's likely it won't taste quite like "regular" beer. Use enzymes to break down the gluten, something like Brewers Clarex, which is sold by White Labs as "Clarity-Ferm". This stuff is added with the yeast and ...
This page from the Celiac Disease Foundation may be helpful; scroll down to Cross Contamination. I doubt you will have any issues with metal or glass vessels or tools (especially if they are properly cleaned), but porous items may be suspect? It sounds like the note about airborne wheat flour may be the biggest issue (depending on if you are doing another ...
There's a ton of information on gluten free brewing over on the Homebrew Talk Gluten Free Forum. One of the more interesting things I saw over there was the use of roasted chestnuts to replace the malt extract when making gluten free beer. I tried it last fall, and while it wasn't perfect, it was much better than any of the commercial sorghum beers that ...
BYO did a story on Gluten-Free brewing in their Mar/Apr 2007 issue. The online version is here. This includes an all-grain recipe for those who are brave enough to malt their own sorghum. There is an extract version of the recipe here which uses Briess sorghum syrup and honey as fermentables.
Also check out Clarity Ferm. Its not FDA approved to reduce to FDA's definition of "Gluten Free", but it will typically drop out enough glutens (almost all of them) to avoid reaction unless it is a really serious/intense allergy if I understand correctly. This way you can avoid brewing with sorgum, quinoa, and other equivalent PITAs, and just make any ...
There are many resources out there for GF home brewing. I made a quick search and I found some good recipes and information, unfortunately I can't post more than two links.. http://www.glutenfreehomebrewing.org
Given that your FG ended well below what you anticipated, so long as there weren't any noticeable off flavors or aromas at bottling (indicative of a contamination would could affect the FG in a similar fashion), it's probably just that it took a bit longer to ferment to get down that low, and there was still CO2 escaping from the solution. I've seen batches ...
I can't think of any reason your current equipment wouldn't be suitable. It shouldn't contain any gluten.
Maltodextrin isn't sweet, or certainly nowhere near as sweet as succrose - from 1/10 to 1/4 as sweet depending upon the type. 200g in 5 gallons can give a slight improvement in body. 500g would make a significant difference. 1kg and you'd almost need to cut your beer in slices to serve! :D Even with 1kg the amount of sweetness added will not be ...
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