could you add a tiny drop of this stuff to a glass of beer and get good results?
you would want to know how active the enzyme is at serving temperature.
Anyone use Clarity Ferm to make gluten-free beer?
Started by
3rd party JKor
, Jul 06 2015 07:27 AM
23 replies to this topic
#21
neddles
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Posted 06 July 2015 - 05:11 PM
#22
3rd party JKor
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Posted 06 July 2015 - 06:59 PM
It seems to take quite a while, a few days, for the enzyme to work. In the glass likely wouldn't do anything noticeable.
One thing that was interesting from the experiment was that the 'normal' beer only had 20-30ppm of gluten. Barely above the limit to be labeled gluten-free. The addition of the recommended amount, 10ml/5gal, of clarity ferm yielded a beer below 1ppm gluten in both cases.
One thing that was interesting from the experiment was that the 'normal' beer only had 20-30ppm of gluten. Barely above the limit to be labeled gluten-free. The addition of the recommended amount, 10ml/5gal, of clarity ferm yielded a beer below 1ppm gluten in both cases.
#23
3rd party JKor
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Posted 06 July 2015 - 07:31 PM
Stone marketing video on their Delicious IPA:
#24
denny
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Posted 08 July 2015 - 09:11 AM
the link you posted in the thread that drez linked says it does.
seems worth a shot, JKor. If she drank a beer and it wasn't fully free of glutans would she die or just be uncomfortable?
I was talking about my own expereince. I've read that it reduces gluten, but I really don't know how much.
What kind of clarity issues were you having?
None. I just wanted to see if it improved anything.
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