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Old 11-10-2010, 12:17 AM   #11
Germelli1
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The thing with mashing so high or using tons of unfermentable sugars is you are going to end up with insanely sweet beer...like the malta.

Your best bet is to boil off the alcohol, but in the process of recarbing, there will be trace amounts of alcohol produced from the yeasts creating the c02.

The reason I mention that is if you ever give it to a recovering alcoholic thinking it is completely free of alcohol, that could put you in a tough situation
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Old 11-10-2010, 12:41 AM   #12
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Quote:
Originally Posted by the_bird View Post
Pretty sure it was BierMuncher that had success a couple years back at making an n/a beer. Basically made himself a good session beer and boiled off the alcohol. Might go looking for that thread.

EDIT: Here.
I've done this as well. Admittedly I never tried it since it was a xmas present for my friend's dad, but he dug it. Unfortunately I was still kitchen brewing at the time and my kitchen stuuuuuuuunk. I didn't realize how bad until I went outside for a minute and returned, almost hurled.
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Old 11-10-2010, 01:07 AM   #13
Hermit
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I'd think that if you don't ferment or you drive off the alcohol then you are going to need to pasteurize the product somehow.

 
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Old 11-10-2010, 01:39 AM   #14
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Quote:
Originally Posted by Hermit View Post
I'd think that if you don't ferment or you drive off the alcohol then you are going to need to pasteurize the product somehow.
If you boil off the alcohol, there shouldn't be any issues. The readily fermentable sugars would have already been fermented, there would still be some dextrins that Brett could ferment but no more than with any other beer.

It's not the alcohol that keeps the beer from getting infected, it's good sanitation practices. If you're going to get a Brett infection, it's as likely to happen in a 6%-ABV "regular" beer as it is in a 1% beer that's been neutered.

The other "beers" that are basically non-fermented; I'd think you'd just have to be especially careful about sanitation, as you'd have a lot of simple sugars kicking around for any wild yeast.
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Old 11-10-2010, 01:42 AM   #15
remilard
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Quote:
Originally Posted by nilo View Post
I think you have few options to brew a low alcohol beer
1) start with a low OG and some good amount of unfermentable sugars, so the yeast doesn't have much to convert to alcohol. You will get a thin and watery beer.
2) start with higher OG and with a huge amount of unfermentable sugars. That will end with a very sweet beer.
3) start with normal OG, let it ferment at low temp for a while to get the alcohol you want, then pasteurize the beer.

I tried process #2 for a malzbier and it worked fine.
Mashing high doesn't make beer sweet. Dextrins are not sweet.

 
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Old 11-10-2010, 01:55 AM   #16
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if O' Douls can do it, you should be able to as well, so look for an O'Douls clone. lol. anything below 0.5% is considered by the federal government as non alcoholic.

 
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Old 11-10-2010, 02:19 AM   #17
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Quote:
Originally Posted by the_bird View Post
If you boil off the alcohol, there shouldn't be any issues. The readily fermentable sugars would have already been fermented, there would still be some dextrins that Brett could ferment but no more than with any other beer.

It's not the alcohol that keeps the beer from getting infected, it's good sanitation practices. If you're going to get a Brett infection, it's as likely to happen in a 6%-ABV "regular" beer as it is in a 1% beer that's been neutered.

The other "beers" that are basically non-fermented; I'd think you'd just have to be especially careful about sanitation, as you'd have a lot of simple sugars kicking around for any wild yeast.
Doesn't fermentation also lower the PH making it harder for bacteria to live? I think packaging had better be thoroughly thought out on this one.

 
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Old 11-10-2010, 02:29 AM   #18
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I did it once... made a 6 pack for a buddy from my oatmeal stout... boiled ( actually simmered at about 200 degrees for almost an hour)the finished beer, cooled and pitched a small amount of yeast and priming sugar....he loved it... I won't do it again....if I ever get a head injury and decide to try it again, I will do an entire batch.. seems as if it would be much easier.
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Old 11-10-2010, 04:12 AM   #19
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so you boil it and the alcohol separates from the beer and you have to drain it off somehow?

 
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Old 11-10-2010, 04:34 AM   #20
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What about long rolling boil after fermentation and adding tabs for carb, perhaps a dry hop as well? Pretty sure AB boiled of the alc.

 
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