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Figured I'd post this here since it was mentioned in another thread on GF:

60 minute boil
6 gallons pre-boil volume
5.25 gallons post boil
OG 1.048
FG 1.008
5.2% ABV
46 IBU
Colour: 11.5 SRM

Fermentables
13.3% Toasted Buckwheat (steeped, 30min 155ºF)
73.3% Sorghum Extract Syrup (added to boil—60 minutes to try and get some caramelization for more colour)
13.3% Belgian Candi Syrup D45 (last 10 minutes of boil)

Hops
US Magnum (13.0 % AA, Pellet) 0.75 oz - 60 Min
US Vanguard (5.0 % AA, Pellet) 0.50 oz - 10 Min
US Vanguard (5.0 % AA, Pellet) 1.50 oz - 5 Min
US Cascade (5.3 % AA, Pellet) 2.00 oz - Flame out
US Cascade (5.3 % AA, Pellet) 2.00 oz - Dry-Hopped (10 days)

Fermented with US-05 at 62ºF.

Jeff, have you brewed this? My wife is G-I and so far she hasn't been too impressed with any of the commercial G-F beers.

I did nearly a year ago. Was pretty popular with the BMC crowd and way better than anything available commercially. My brother in law and I did a few side by side comparisons ourselves.

Does the US-05 specify that it is GF? The only yeast I could find that specifically stated GF was Nottingham.

isn't there a 1272 that's gf?

The question (or the claim) makes no sense to me. Gluten is something that comes from grains, particularly wheat & barley, yeasts don't produce gluten.

derek wrote:The question (or the claim) makes no sense to me. Gluten is something that comes from grains, particularly wheat & barley, yeasts don't produce gluten.

But all liquid yeast contain some wort in the package. That's the concern for anyone who's highly allergic/reactive to gluten.

To the best of my knowledge, and through the research I did, US-05, and the majority of dry yeasts are gluten free.

X: I've not heard about anything gluten free from Wyeast, but its quite possible there's something out there.

I'm sure there was at one time:

http://www.wyeastlab.com/pressrelease_a ... eleaseID=5" onclick="window.open(this.href);return false;

Interesting. Definitely wasn't available last year when I was looking for it. If I ever brew a GF beer again, I may see if its available south of the border.

Like a lot of other products out there, yeast is a gray area. It obviously depends on what it's grown from, so yeast can be gluten-free. Feel free to set me straight since I've generally come to know this stuff second-hand via the wife.

Couldn't you just make a few generations of starters, essentially diluting any possible gluten content to next to zero?

Would you even need to build it up/make generations? Why not just rinse the shit out of it?

I found out yesterday that you must be <5ppm of gluten to be called gluten free in Canada. I bet it would be easy to do the math on how many generations you needed if you got a first generation sample tested.

5ppm = 5 parts in a million = 5mg/L. I don't know what the original concentration of gluten is in the wort that comes with the yeast, but probably not more than 5kg/L. Diluting 10mL in 1000mL three times is dilution by a factor of 1 million, down to 5mg/L.

So if you dump as much of the yeast wort/liquid from on top of the settled yeast as you can, then make up the solution to 1L, shake, let the yeast settle, then repeat twice more, you should be below that 5ppm level.

Or something like that. If I knew analytical chemistry half-decently, I could probably help here.