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Homebrew & Home Malting Research Directory

The practitioner wing of our research directories — the knowledge of a practice rather than of a grain. Gluten-free brewing has no industrial R&D department, so the category's real experimentation happens at home; this page maps what that field has written down, where it buys, and what it has never measured.

The labs study grains, the maltsters run production, and the category's actual experimentation — new grists, enzyme schedules, malting trials, style recreations — happens in garages and kitchens. This page maps that practice's record: its supply layer, its literature and home-malting guides, the connections its evidence supports, and the gaps where its coverage runs out.

The people are on the other axis. The practitioners themselves — the clubs, the guild, the forum, and the public-facing homebrewers and home maltsters — are indexed by role on Homebrewers & Home Maltsters in the community directory, which owns those descriptions. This page owns the work; that page owns the people.

How to read it: the same rules as the grain directories — verified facts, primary links, dated entries, and descriptions that are never endorsements. A listed supplier is described, never recommended; the verification questions apply to every purchase.

Directory established 2026-08-25 · split along the role/subject axis 2026-08-25 (DR-0053).

1. The supply layer — where a homebrewer actually buys gluten-free

What the dedicated homebrew supplier publishes. The field's supply hub is also its press and its data publisher: step-by-step tutorials by skill level, the Lavery home-malting guide it hosts, a maintained recipe library, and community-generated measurements — grain water absorption, PPG and color values, milled-grain comparisons — that our homebrew section draws on. The company itself is described on suppliers; what matters here is that a retailer carries a meaningful share of this practice's written record. The tutorials and blog · the malting tutorial it hosts · Verified 2026-08-25

The dedicated maltsters' own channels. The malthouses documented across the grain directories sell to small brewers; sourcing and verification live on this site's working pages — malthouses that run gluten-free and where to get sorghum malt. · Verified 2026-08-25

2. Literature & resources — the field's written record
  • Keifer, Gluten-Free Brewing (Brewers Publications, 2022) — the category's book: ingredients, sourcing, process, and thirty-plus tested recipes, per the publisher. Publisher page
  • The Zero Tolerance wiki — the club's maintained knowledge base for new and experienced gluten-free brewers. Announced here
  • The supplier tutorials — step-by-step extract, partial-mash, and all-grain guidance at the dedicated shop. Tutorials

— The home-malting shelf —

How the field connects — the relationships, with receipts
  • The supply shop stocks the site's enzyme families — Ceremix Flex and Ondea Pro on a homebrew shelf are the same external-enzyme approach our protocols teach and the enzymes wing documents: the practitioner supply chain and the site's process doctrine already agree. The shop
  • The community converged on our production enzyme toolkit, independently — the club wiki's enzyme reference and this site's production protocols arrive at the same working shortlist (Termamyl, Ondea Pro, Fungamyl 800L, AMG 300L, SEBAmyl), with nobody coordinating it. Doses differ, sometimes by a lot — the honest comparison lives on Mash Protocol 1 at homebrew scale. Independent convergence is decent evidence the shortlist is right. The wiki's reference
Research gaps — where the field's coverage runs out

These are the gaps we have found and documented — if we have missed something, tell us:

  • Home malting has materials but no home. The knowledge exists — a hosted tutorial, magazine techniques pieces, working forum threads, the malting chapters of the category's book — but it is scattered across sites with no organized home-malting community, no curated collection, and no shared quality or safety baseline. This site's malting section carries the acceptance and safety gates; a community practicing against them does not yet exist.
  • The experimental record is unmeasured. The community brews constantly but publishes almost no measurements — gravities, pH, extract, sensory panels. The field's data layer is this site's research asks, written so any kettle can run them; a homebrew batch with honest numbers is a research contribution here.
  • No recipe database carries provenance. Recipes circulate through the club wiki, the book, and shop pages, but we have found no gluten-free recipe collection that records what was measured when the batch was brewed — the gap our recipes-as-research approach exists to close.

This page belongs to the Research Directory family: brief, factual, dated entries; every claim on its linked source or hedged as ours; descriptions never endorsements.