a6ladd
Well-Known Member
I have a friend that stopped drinking everything but NA's, Becks, Kaliber, O'douls. I'm on a mission to make him some decent beer to drink.
I've done some reading and experimenting and the only practical way Ive found of accomplishing an NA home brew is to heat your brew, post fermentation, and cause (most of) the alcohol to evaporate. After this I've simply been chilling the 'wort'/beer, adding more yeast and bottling.
My next experiment is in regard to correcting some of the issues I've been having with hop aroma/bitterness. I am going to create my wort as usual and bring it to a boil. Instead of boiling for the full 60 minutes and adding standard hop additions I will boil for roughly 30 minutes or until I get my desired volume, whichever occurs last, then I will chill my wort and pitch my yeast.
After fermentation is complete I am going to carefully rack my fermented wort from the primary into the kettle and bring up the temperature and hop my wort.
This is where I need your input!
Should I bring it to a full boil or is roughly 170-180F enough for full hop utilization? Its been a while since I've tried making an NA batch, do I need to worry about oxidization if I am bringing the wort to a full boil again? Are there any other things I should take into consideration in regard to potential for off flavors?
Any other advice, input, or possible recommendations would be GREATLY appreciated!
Ladd
I've done some reading and experimenting and the only practical way Ive found of accomplishing an NA home brew is to heat your brew, post fermentation, and cause (most of) the alcohol to evaporate. After this I've simply been chilling the 'wort'/beer, adding more yeast and bottling.
My next experiment is in regard to correcting some of the issues I've been having with hop aroma/bitterness. I am going to create my wort as usual and bring it to a boil. Instead of boiling for the full 60 minutes and adding standard hop additions I will boil for roughly 30 minutes or until I get my desired volume, whichever occurs last, then I will chill my wort and pitch my yeast.
After fermentation is complete I am going to carefully rack my fermented wort from the primary into the kettle and bring up the temperature and hop my wort.
This is where I need your input!
Should I bring it to a full boil or is roughly 170-180F enough for full hop utilization? Its been a while since I've tried making an NA batch, do I need to worry about oxidization if I am bringing the wort to a full boil again? Are there any other things I should take into consideration in regard to potential for off flavors?
Any other advice, input, or possible recommendations would be GREATLY appreciated!
Ladd