Many of our gluten free brewers have expressed the desire for greater selection in yeast or the ability to use pure culture liquid yeast. Well, we checked with the folks in the lab at Wyeast Laboratories and learned that the yeast in the Activator packs is actually grown in an environment containing gluten. While in the Activator pack there is 120 ppm of gluten. But, the good news is that when pitched into a 5 gallon batch of beer, the ppm of gluten is reduced to less than 1. To be certified as gluten free a product must contain less than 10 ppm of gluten. So, by not activating the Wyeast Activator pack and pitching direct or making a gluten free starter, gluten free brewers may use the Wyeast and choose the yeast which best suits the beer style.
While we’re talking about gluten free: sorghum, rice solids and dextrose provide little to no color to the brew. The Belgian Candi sugars and syrups are also gluten free. So, try adding some Dm45™ Belgian Candi Syrup for an amber colored pale ale or for something darker like a porter or stout add some Belgian Candi Sugar-Dark or Dm180™ Belgian Candi Syrup. Who says gluten free beers have to be lighter than American pilsners?