Lacustral wrote:
> I can't eat grains, so I'm planning to start with a non-grain starch, like
> tapioca starch or arrowroot starch. So I need to add some kind of amylase
> enzyme.
>
> Does the hydrolysis with sulfuric acid that you mentioned, leave residues
> that are inedible?
>
> thanks
> Laura
>
Is your problem with grains the gluten, i.e., celiac disease? If so,
there are a number of resources out there about brewing gluten free
beers. Generally these involve using malted white sorgum, malted
buckwheat, and sometimes rice syrup. You might try this site:
http://www.mrgoodbeer.com/gf/

Hope this helps.

Wayne
Bugeater Brewing Company