Last Activity:08-20-2014 1:25 AM
3 Likes on 2 Posts
Posted in thread: Non-Alcoholic Beer on 06-11-2014 at 06:55 PM
One other thing worth considering is that in Europe, it is not uncommon for a pregnant woman to
have an occasional drink - a glass of wine or two per week. I'm not advocating or taking a
position on i...
Posted in thread: Non-Alcoholic Beer on 06-11-2014 at 05:53 PM
Yeah here,According to the USDA: "The amount of ethyl alcohol that remains in food depends on
when it is added and how long the food cooks. For instance, when added to a boiling liquid and
Posted in thread: Non-Alcoholic Beer on 06-11-2014 at 04:35 PM
This may be impractical, but an extremely accurate scale could be used to take the mass before
and after. The difference would be mostly due to alcohol evaporation, but some water vapor will
Posted in thread: Non-Alcoholic Beer on 06-11-2014 at 02:32 PM
I have been meaning to try making NA beer for a while, but never got around to doing it. The
method I wanted to try was to do as you say, but heat the beer in a vacuum to lower the
Posted in thread: Non-Alcoholic Beer on 06-11-2014 at 02:14 PM
I am going to make a 10g batch of an Ellie's Brown Clone. Half of it will become NA beer. The
wife is prego and she really wants to drink good beer other than the crappy stuff on the market
Posted in thread: Blichmann AutoSparge technique on 05-31-2014 at 04:22 AM
Good adviceSent from my Nexus 7 using Home Brew mobile app
Posted in thread: Blichmann AutoSparge technique on 05-29-2014 at 01:56 AM
Do you use any brewing programs? If not it saves a lot of guess work and I highly recommend
getting something like beersmith. It tells me exactly how much water I need to fly sparge
with.I do use beer...
Posted in thread: Blichmann AutoSparge technique on 05-29-2014 at 01:36 AM
I just did my first batch with my new mash tun which has the autosparge on it. My gravity was a
little short of what I wanted but I kind of expected this as before I was doing batch sparge
and this wa...
Posted in thread: Bottling a 2 1/2 year old sour on 03-17-2014 at 02:36 PM
The safest route would be to add champagne yeast with the priming sugar. It has a high alcohol
tolerance, works quickly, and will not add any yeast flavors to your beer. Use 1/5 of a dry
packet (this ...
Posted in thread: Bottling a 2 1/2 year old sour on 03-17-2014 at 01:15 PM
I brewed a flanders red sour in September of 2011. I used the White labs sour yeast. Cant even
remember which one but it was the one in BCS Flanders red. The beer has been sitting in carboys
since. I ...