Author Topic: Charlie P.  (Read 4667 times)

Offline oscarvan

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Re: Charlie P.
« Reply #30 on: August 19, 2011, 06:31:37 AM »
Unfortunately both batches did not turn out as expected. One tested undecided, one tested low positive. My friend offered to guinea pig on the undecided one and although he had a really good time doing that, he said he paid for it the next day. Possibly his tolerance is very low, most likely there were just too many gluten ppm.

As the tests are $25 a pair and this would get way expensive if continued too far, I have decided to stop the experiment for now. Not sure what, if anything, in my procedures went wrong. Looking for more data.

In the meantime I did discover a lively discussion on the subject here:

http://www.homebrewtalk.com/f164/

It appears folks are making great progress developing decent beers that are made with gluten free ingredients. As soon as I find some time I will work on that angle.
Wooden Shoe Brew Works (not a commercial operation) Bethlehem, PA
http://www.woodenshoemusic.com/WSBW/WSBW_All_grain_Setup.html
I brew WITH style..... not necessarily TO style.....

Online tschmidlin

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Re: Charlie P.
« Reply #31 on: August 19, 2011, 01:09:14 PM »
Oscar, have you considered subbing gluten free grains for some of the barley, then using the clarity ferm to further reduce the gluten content?  The first batch was all malt, right?
Tom Schmidlin

Offline roguenationpatriot

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Re: Charlie P.
« Reply #32 on: August 21, 2011, 11:05:38 AM »
re: The recipe, aside from the fact that it has no other grains than barley, really has no impact on the concept, right? I mean I can take my house APA (some 2 row, some crystal malt and some carapils, with simcoe and cascade, wye 1056) and as long as I am using the clarity ferm according to the instructions the result may/should be a negative presence with a gluten test, am I correct?

Yes you are correct.  I've heard from others that their friends had favorably no reactions - at least from empirical observations.  No real tests done...

And you're right I'm not a doctor nor giving any medical advice.  Just observations.

CP

One of my co-worker just found out she had to go gluten-free. Is there a certain amount that is harmless for people with a gluten intolerance.  What levels do the gluten tests measure for?
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Offline morticaixavier

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Re: Charlie P.
« Reply #33 on: August 22, 2011, 07:37:34 AM »
re: The recipe, aside from the fact that it has no other grains than barley, really has no impact on the concept, right? I mean I can take my house APA (some 2 row, some crystal malt and some carapils, with simcoe and cascade, wye 1056) and as long as I am using the clarity ferm according to the instructions the result may/should be a negative presence with a gluten test, am I correct?

Yes you are correct.  I've heard from others that their friends had favorably no reactions - at least from empirical observations.  No real tests done...

And you're right I'm not a doctor nor giving any medical advice.  Just observations.

CP

One of my co-worker just found out she had to go gluten-free. Is there a certain amount that is harmless for people with a gluten intolerance.  What levels do the gluten tests measure for?

As I understand it there are levels of intollerance. some people can't even deal with malt vinegar others just get a little uncomfortable if they eat wheat bread.

Oscar,

I read  awhile back about malting quinoa. It has very high diastatic power (higher than barley if I am remembering correctly) and can be nice as a brewing grain. Havn't tried it but it sounds interesting. I think if you are going to make a non-barley beer it is important to remember, as with good vegetarian cooking, to think of it as a different creature than barley beer and try to create things that highlight the nature of the 'alternate' ingredient.
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Offline roguenationpatriot

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Re: Charlie P.
« Reply #34 on: August 22, 2011, 01:01:34 PM »
I know I've tasted some sorgum based beers that weren't bad.  It would definately make for an interesting project. Would it be basically the same basic brewing process as far as tempatures and boiling times are concerned?
Be sure to check out my Blog and website at
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http://nickfilipow.blogspot.com/

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Oaked Barrel Aged Russian Imp. Stout
English Mild
Welsh's Juice Concentrate Wine
Infused Garlic Ginger Vodka
Infused Vanillia Coffee Bean Vodka

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Weasel Boy Russian Imperial Stout
21st Amendment Back In Black
Dogfish Head 90 Min IPA
Troeg's Dreamweaver

Offline morticaixavier

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Re: Charlie P.
« Reply #35 on: August 22, 2011, 01:11:11 PM »
I know I've tasted some sorgum based beers that weren't bad.  It would definately make for an interesting project. Would it be basically the same basic brewing process as far as tempatures and boiling times are concerned?

yup
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Offline roguenationpatriot

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Re: Charlie P.
« Reply #36 on: August 23, 2011, 10:06:33 PM »
I'll have to add one to the project list.
Be sure to check out my Blog and website at
http://homebrewblog.webs.com/
http://nickfilipow.blogspot.com/

On Tap
HomeBrews
Oaked Barrel Aged Russian Imp. Stout
English Mild
Welsh's Juice Concentrate Wine
Infused Garlic Ginger Vodka
Infused Vanillia Coffee Bean Vodka

Commercial Favorites
Weasel Boy Russian Imperial Stout
21st Amendment Back In Black
Dogfish Head 90 Min IPA
Troeg's Dreamweaver

Offline oscarvan

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Re: Charlie P.
« Reply #37 on: August 27, 2011, 04:37:11 PM »
Oscar, have you considered subbing gluten free grains for some of the barley, then using the clarity ferm to further reduce the gluten content?  The first batch was all malt, right?

Sorry for the delayed response. Yes, it was all malt. A hybrid approach may be in order.....
Wooden Shoe Brew Works (not a commercial operation) Bethlehem, PA
http://www.woodenshoemusic.com/WSBW/WSBW_All_grain_Setup.html
I brew WITH style..... not necessarily TO style.....

Online tschmidlin

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Re: Charlie P.
« Reply #38 on: August 28, 2011, 12:27:51 AM »
Oscar, have you considered subbing gluten free grains for some of the barley, then using the clarity ferm to further reduce the gluten content?  The first batch was all malt, right?

Sorry for the delayed response. Yes, it was all malt. A hybrid approach may be in order.....
No worries, we get busy.  But it might cut down the gluten, it's worth a try.
Tom Schmidlin