Quote:
Originally Posted by Fuzz
Half Sorghum and half brown rice syrup. You can order the sorghum syrup online from most Canadian suppliers. I get the rice syrup from Amazon or Community Natural Foods. You need the sorghum though, as it provides the proper fermentables. Rice syrup alone doesn't work well. The trick to losing the sorghum taste is to not rush it. 2 months fermentation, then after a month or so in the bottle it starts to go away. Really good by 4-6 months. You celiac, or just want to try making a gluten free one?
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How did I not know this thread existed????
I'm not celiac but my brother in law and gluten don't seem to agree so I'm working on making one for him.
I had read about a brewery in the US (the name escapes me at the moment) that makes a gluten free beer using Brown rice and Belgian candy syrup as an additional fermentable and skips using sorghum altogether. That's great info tho about fermenting longer to reduce the sorghum taste, thanks for that. I guess I better get on it if I'm going to get this ready for the summertime, lol.
Ive been brewing beer for 4-5 years now but have never tried a gluten free one before.