beano
#1
Posted 23 May 2009 - 02:25 PM
#2
Posted 23 May 2009 - 02:28 PM
#3
Posted 23 May 2009 - 02:39 PM
#4
Posted 23 May 2009 - 03:19 PM
Edited by chuck_d, 23 May 2009 - 03:20 PM.
#5
Posted 23 May 2009 - 03:51 PM
#6
Posted 23 May 2009 - 04:14 PM
haha thanks chuck, I was getting lonely in this gear house :smilielol:well I guess sometimes I just need to think outloud. Here I go again:I am thinking of using this agave syrup I have on hand for a bunch of the fermentables, should I do a mix of rice syrup solids and agave or just one? I am going to light toast some brown aromatic basmati and some buckwheat and steep them for flavour. My experience is all with barley, wheat, oats!!!! Ah the sweet glutenny grains.....So yeah, shooting for a extract steeped grains kinda recipe here... not a partial mash.... anyone? bueller? bueller?
#7
Posted 23 May 2009 - 05:57 PM
#8
Posted 23 May 2009 - 07:20 PM
#9
Posted 23 May 2009 - 07:29 PM
#10
Posted 23 May 2009 - 09:51 PM
This.BrewBasserBeano is Alpha-Galactosidase. Much different animal compared to alpha or beta amylase. It's not a substitute.
#11
Posted 23 May 2009 - 09:54 PM
Red Bridge is drinkable.I could see getting used to it if that is all I could drink.Interesting note, this beer came about because the head brewer of AB (who graduated from the UC Davis Master Brewer Program) found out that his proffessor was a celiac, and he was inspired to make a beer his proff could drink.I know this as I had the same teacher in the same program. I tried some of the test versions of this beer when I was in beer school.BrewBasserI think the big gluten-free beer (Red Bridge or something...) is made from Sorghum and rice. Never had it but a few people have said it's decent for beer with no barley in it. I don't know what sorghum is like to work with, but if you made the beer properly, used some nice hops and the right yeast, I could see it being pretty darn tasty. Cheers.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users