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This is what I notice with Honey.. ( I use it a lot.. its a cheap way to get 1-2% ABV.. :) 1) In Mash = No real major flavor difference.. a slight Belgian flavor comes through. 2) In Boil = brings the honey sweetness in and again slightly a Belgian tang to it 3) In secondary = Lot more...

I think the 1.012 is fine.. Getting down to there is good means most sugars are gone. The 1.021 is a bit high Your yeast were probably just fresher, or when you pitched you did it at a cooler temp so you didnt lose as many, etc.. etc.. Long story short, they did a better job, OR you waited...

Glad I am not the only one.. :) (BTW printed big sign and posted on wall.. CHECK YOUR COCK.. Should make for fun second looks..) On a positive note.. the secondary fired up again with the Honey.. and the yeast are having a field day. Crossing my fingers when the secondary is done, and I go to...

Thanks, at least that makes me feel a little better. The other issue I was sitting this on a lb of honey with wood chips ( Boiled the honey with a quart of water and a bag of oak barrel chips ) Well HOPEFULLY the Yeast that are left can handle that much extra sugar. I guess all said...

Proof no matter how long you have been doing this you sometimes screw up royally. Transferring from Primary to secondary.. Secondary is a 25L S.S. Deep Caverns container (with a Petcock Valve) Transferring is going well, I think everything is clean as possible, that said, its been a few...

Put in a container that can vent. Sounds like it wasn't finished fermenting before you bottled..

I wouldn't and wont be worried abut infection.. as sugars shouldn't be any worse than a soda or something and they don't get infected if everything is clean. The "Flat" non-abv boiled wort does taste a bit sweet.. but still beer like, not too many off flavors though. I think a lot of that has to...

Well research in non-ABV Beers, showed production facilities either do it one of two ways. They either do not ferment at all (which is what most Malzbeirs do) or reverse osmosis drain the beer, which is almost impossible with a heavy beer and why most NA are light beers. Couldn't find a one that...

Nope.. I am going to be getting some lentils soon and trying to redo the experiment with the info that was gathered. Boreal dropped off the face of the earth right before he was to open and sample the bottles. As you can tell from the thread he hasn't been on since Feb 18th.. so not sure whats...

Not there yet.. but I am sure I will be in the near future. Got lots of testing to do.. starting with the sampling of the first test run from my braggot. The bragott came out very nice.. and I know the NA version is carbed.. So if this test run is promising the full test of the different...

Good call.. I will look into that after the first round to see first how much the hops are affected by the different techniques. A few of the judges in our local home brew club will be doing the tasting.. as they are more "Calibrated" than I :)

Hmm.. good to know. So while not a true NA.. should still get to negligible levels. If you make a 5% beer - 25% left would be 1.25% low enough to be considered NA by the guidelines I found. Which read 1% is the NA limit.. BUT the caveat is they round doan and up to whole numbers.. so 1.49%...

Great thread.. I started another..but figured I would go ahead and wake up this thread and kill the other. Better to keep all the info in one place. (BTW might want to make this a sticky.. it wasnt easy to find) I wanted to do this partially for my dad, and partially for my liver (Darn...

Well I have a Honey octoberfest that I was about to bottle.. so I have pulled 2L to do the boil down test. I have to say.. not bad. I also would like to pointout the alcohol starts boiling aff at 80 degrees or so..so I slowly ramped it up to 180 over a half hour and then boiled for a half...

Anyone know how many calories boiling would remove from the beer itself..? I am going to try this with a few gallons of my latest batch..

I added the lemon zest to the secondary (after boiling it in a cup of water for about 5 minutes) My cream ale / braggot reciepe unintentionally turned into a sort of clone: https://www.homebrewtalk.com/f36/3-crops-honey-lager-402493/ I think if you were to not add the Honey to the...

Finished at 1.014 interestingly enough it came out great and is a subtler on the lemon, a little more hoppy (Due to the dry hopping) and slightly sweeter version of: Leinenkugel's Summer Shandy Very close though.. and I wasn't even trying. I hadn't even tried Summer Shandy until after I...

If you over compress mine you can also get a lot of foam. Best to use it to just push the beer out and not compress it out, at first. Then at about 1/3 empty you can compress. Being so small though, unlike a regular keg.. you get a good flow just pushing the beer out. By that I mean hold...

Actually someone posted on this thread a few pages back about doing something similar.

Just don't over tighten (the plastic ones). The metal ones seem to tighten up perfect and can lift the mini-keg with. The Plastic ones tend to be more delicate, but if you tighten well and hold with the Tee, they don't give you any problems.