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Old 09-22-2007, 12:42 AM   #11
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I'm curious whether you end up driving off any hop aroma with the low, quasi-boil. What I would be tempted to do is to toss some hops in there. Whole hops, in a bag, so you don't have to strain and aerate. Why not? Get some REALLY fresh flavor and aroma in there, like a hybrid between a late-hop addition and dry hopping.

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Old 09-22-2007, 12:49 AM   #12
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Quote:
Originally Posted by the_bird
I'm curious whether you end up driving off any hop aroma with the low, quasi-boil. What I would be tempted to do is to toss some hops in there. Whole hops, in a bag, so you don't have to strain and aerate. Why not? Get some REALLY fresh flavor and aroma in there, like a hybrid between a late-hop addition and dry hopping.
I thought about that, but I wanted to compare this NA version to the other 5-gallon (unaltered) batch. I did get curious and give the hot sample a taste and it was really bitter. I must have woken up the bittering hops (NB).

I tasted the brew tonight after it chilled over night (not carb'd) and that bitterness has faded drastically, but wasn't gone.
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Old 09-22-2007, 01:48 AM   #13
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Default Vapor Buzz

When I was in grad school a prof and I bottled up a 55gal drum of PGA into quarts for the chemical storeroom.

It was a supergood high for about 30min!

Seems like there will be some positive error on any SG reading because water does vaporize significantly at BP of ethanol.

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Old 09-27-2007, 11:10 PM   #14
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Default The Results Are In

I finally got around to sampling my NA beer I de-balled last week. It was one half of my 10-gallon batch of Anchor Steam Ale (Ale Yeast).

I'm now on my fourth 6-Oz sampler and am noticing just the slightest hint of a buzz. The other (un altered) 5-gallon batch is 5.5% and with me at 150 lbs, four glasses would have me asleep for the night by now...especially since I just got done mowing and haven't eaten anything since an early lunch.

The best part. It tastes fantastic. I bought a couple bottles of the real deal for a taste comparison and the commercial version is a bit dryer than mine, but I did mash at 156 to keep a bit maltier taste.

I wouldn't say this is completely NA, but I'd peg it no higher than 1.5 - 2%. I only held the kettle at 179 for 20 minutes. Another 15 minutes and I'm pretty sure I'd have driven off the remainder of the alcohol.

I'd say for my puposes, the experiment was a success. I lowered the ABV to miniscule levels and maintained a taste profile that was very close to the original commercial version.

All in, a very good (non) beer...in case you're thirsty for something before church.

Mines on the right.
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Old 09-28-2007, 12:59 AM   #15
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I think I may give this a try. I made a mild a while back and completely missed my SG (too low). As a result, I got a beer with about 2.9 ABV.

It is pretty tasty and I can put back several of them without a problem (well, not for the next month due to my liver). I might try this with a kolsch and see how it comes out.

Thanks!

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Old 09-28-2007, 01:47 AM   #16
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Great job, BM! That's exactly what I'd do if I were in Drac's position. In fact one of my greatest fears is that the doc will tell me I have to quit drinking forever and then all the time and effort I put into building my brew equipment and techniques would be for naught. Your experiment gives me hope for a brighter future.

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Old 09-28-2007, 03:45 AM   #17
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Great job! Did the bitterness fade back to where it should have been? You perceive any loss in the hop flavor/character?

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Old 09-28-2007, 05:15 AM   #18
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I'd expect all hop aroma to disappear.

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Old 09-28-2007, 01:38 PM   #19
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Thanks for reporting on this and running the experiment in the first place. I'll be interested in how it tastes in a month. SN isn't all that heavy on hop aroma, but I guess you could dry hop again if needed.

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Old 09-28-2007, 01:42 PM   #20
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Quote:
Originally Posted by the_bird
Great job! Did the bitterness fade back to where it should have been? You perceive any loss in the hop flavor/character?
Yeah, there was none of that bitterness I detected at the high temps. It is now back to a malty, sweeter style with those Norther brewer hops at a nice subtle level. Like I said, very very close to the commercial.

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I'd expect all hop aroma to disappear.
Aroma, yes. Flavor...still very present. This is why I picked a recipe with more flavor than aroma. Had this been an APA or IPA, I'd probably have dryhopped the keg.

My opinion is that this process works for the pils style ales with little hoppiness and the malty ales such as milds...and dare I suggest it, the Goblin?
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