this post was submitted on 12 Jun 2023
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Homebrewing - Beer, Mead, Wine, Cider
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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.
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.
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.
Heh, TIL! Thanks for that!