Description
Glut Gone is an enzyme that removes gluten from your beer. Glut Gone is suitable for use in combination with all types of brewing malts. It is a Proline Specific Endo-Protease which offers an effective solution to brewers for both gluten removal and prevention of the formation of protein-polyphenol complexes.
Typically, add 1 phial directly to the wort when you collect it in the fermenting vessel. Addition at this point is beneficial as it mixes well and during a normal vigorous fermentation. Yeast will naturally consume some of the smaller peptides preventing potential stability issues down the line. Glut Gone contains 3 x 1.5ml phials to treat 3 x 23 litre brews.
Glut Gone significantly reduces the gluten content in beers made from Barley and Wheat to levels below 20ppm. The FDA and international standards set this threshold for brewing to qualify as “gluten free.” Technically, brewers apply the term to beer made with naturally gluten-free ingredients.
