BeerBorg

I want to share something with anyone here who has issues with gluten or Celiac or is involved with anyone having these issues. This is just a theory, but I'm beginning to believe that the enzyme in Clarity Ferm that pulls the gluten out of the fermenting wort just may accumulate in the body and continue to work inside the body. Like I say, this is only a theory, but it sure is convincing me. I'll try to explain what makes me think this.

Most of my life, I steered way from wheat products, not knowing why, but they just didn't agree with me. Later in life I started losing my discipline and gave in to the convenience of handy carbs. That's when digestive problems started becoming routine, but I just accepted them, thinking that years of abusing my body were just taking their toll. I had no trouble with hard liquor, spicy foods, nothing bothered me except carbs. I drank mostly wine and whiskey, lots of it, but hardly ever beer. Then when I started making my own beer at home, I started drinking it pretty much every day. The digestive troubles got out of control within six months, and after months of doctor visits and tests, we figured out I was Celiac. My beer drinking came to a screeching halt, as did my brewing.

Then one day at the LHBS I mentioned it and the guy told me about Clarity Ferm. I got excited and ran home to try it. At first, I didn't see any miraculous results, but I did notice that I wasn't as miserable as before when I drank a beer made with the stuff. After about six months of drinking these beers, I actually noticed that my overall condition was improving, not just after drinking beer, but even when I cheated on foods, as I often do. I used to just say I want this and I don't care what the consequences are. But now not only were the consequences from drinking the beer significantly reduced, but they were also reduced when eating wheat products.

It's been about eight months now, and I seriously believe that the enzyme in Clarity Ferm has gradually accumulated in my body, something like the way probiotics do, and now they're working inside my body very much like they do in the fermenter with wort. If this turns out to be true, then drinking beer every day, which at one time was the straw that broke the Celiac camel's back, is now the very thing that may be taming that camel. It almost seems too good to be true, but stranger things have happened. And I've never had anyone else's Celiac other than my own, so I don't know if it's less severe or what, so even if this works for my level, that doesn't guarantee it will work for a more severe case. Many unknowns, but a very promising theory, at the very least. Just had to share that in the slim hope that it may prove useful to someone else. Assuming it's not all just an odd coincidence.

Well, sir, I'm just glad you're not hurting as much, and you're still brewing.

What you propose makes sense, although someone who is qualified, like docpd may see this thread and blow your theory to smithereens; who knows?

But if you're feeling better, and you're able to brew and enjoy your homebrew, then even if your larger theory is all wet, it's working for you, and I'm happy for that.

That may be.
It could also be that because you are not aggravating your condition, you have a little leeway. I have a great sensitivity to some foods, and allergies to others. Some things, (like butter) I can never eat. Others, like pork, or tomatoes, I can have about once a week. If I have them more often, or especially in combination, I get bad reactions. But here my take on it: Biochemistry is very complex and mysterious, even to professionals. So, if something works, keep doing it. If it hurts, don't do it.
Always nice to hear from you Joe.

Well, I can safely say that it is not a cure. It may indeed offer some relief or increase the tolerance somewhat, but after drinking store bought beers and eating pizza and pasta yesterday after getting a bit too over confident, I am certain it is not a total cure. Needless to say, I didn't get much sleep last night. But I will settle for even a small degree of relief or increased tolerance, if that turns out to be for real. The jury is still out.

Resurrecting a 2 year old thread but I ordered 2 packs of Clarity Ferm so I can brew a stout or something my wife might want (recently and suddenly became gluton intolerant) and am curious if anyone noticed a difference in taste. I know Chris did one of his 4 Point brews (great brew by the way) with some and I may try it on a simple Pale Ale that the boss might like.
Updated comments?????

I use clarity ferm in just about every beer I make, for the same reason you list above (wife is intolerant). I haven't noticed any difference taste in my rebrews of previous recipes. I wonder if it may now be part of my flavor profile and maybe I simply don't notice it, account for a difference, or whatever. Either way, she can drink my beers, which is a win in my book.


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I would think if anything it would (only slightly) affect the body/mouthfeel/head retention more then it would affect the taste.

But any loss of that could be made up for by including more dextrin malts or maltodextrin.

As Paul said, I used it in my Four Point Pale Ale about two years ago. My wife is also gluten intolerant, that's why I tried it. She did just fine with it, although it was a little to hoppy for her. She had no adverse reaction to it. She's not much of a beer drinker to begin with, which is the main reason I stopped using it.

As for the body, mouthfeel and head retention, I did not see any effect on these with the clarity ferm. Don't forget that Stone uses this stuff in their Delicious IPA. If it's good enough for Stone, then it's good enough for me. Give it a go Paul. Your wife will love you for it!!!

Well, she already loves me.
I think I'll skip it for the NEIPA since I know she won't like that and I need to see how that works out for future tries but I do think the Pale I am working on will get the first shot. I bought 2 of the packs so I'll give it 2 shots over the next few brews and share my opinion then.
Thanks for the updated info guys.

I think that's a good call of not using it on the NEIPA. You're going to want to use it in a recipe you've done before so you can compare the results.

Funny, I was actually thinking about using gelatin in this round of Levitation. For no reason other than to get a really clear beer since this one isn't really that hop-forward compared to other beers. I know the Brulosophy test showed no difference but I still think it stole away some body and hop presence last time I used it. Maybe tester's/user's bias, though.

You know my feelings on gelatin. It's just not for me. Cold crash only and if it's still cloudy, it's still going in my belly.

*bump*

I was picking up supplies at my LHBS the other day and they threw in a vial of this for me.
I'll give it a shot on the next lighter-colored beer I brew.

I used it quite a while ago in the Four Point and could tell no difference in flavor or aroma. And I think it did help clear it, at least a little bit.


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My Fat Tuesday Pale had it and I didn't know it. It wasn't my best beer but it had hops I wasn't familiar with.
I plan a darker beer to try the next one on in a few months.

I also find no detectable difference in the beers made with Clarity Ferm. I used it in something like 50 straight batches, and you'd never know it. A few of the brews weren't so great, but that had nothing to do with the CF, just bad recipes I tried.