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Old 07-02-2007, 09:23 PM   #1
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First off: I'm not interested in making the stuff. I'm just curious as to how it is made.

The closest I can come to guessing is that they brew a low gravity beer and then do something akin to distilling away the alcohol.

My parents were drinking some over the long weekend here and I couldn't help but be curious.

I think it tasted a bit metallic, but that might be my bias..

Anybody know?


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Old 07-02-2007, 09:26 PM   #2
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you can near boil your wort after fermentation to get the same results. IIRC that is how the majority of NA beers are commercially produced. I have thought about doing it to a few gallons for my friends that don't drink.



 
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Old 07-02-2007, 09:32 PM   #3
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If you want to make a whole batch, i've read to only boil for 30 min, with only bittering hops added, let it ferm. when that is done, add your flavor and aroma hops and bring it to 180 for 30 min to finish up. cool it down, rack off the trub and bottle with a 1/2 pack of dried yeast and sugar....or keg.

 
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Old 07-02-2007, 09:38 PM   #4
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Quote:
Originally Posted by Drunkensatyr
you can near boil your wort after fermentation to get the same results. IIRC that is how the majority of NA beers are commercially produced. I have thought about doing it to a few gallons for my friends that don't drink.
yeah, thats what I thought, cuz alcohol has a slightly lower boiling temp than water...

thanks...is it just me or does it really taste a little gross?
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Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

 
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Old 07-02-2007, 10:02 PM   #5
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What brand of N/A were you drinking??? Most of the domestics that I've tried(miller, Pabst, etc) were pretty disgusting. But my sister likes Clausthaller, a German import. I've tried it out of curiosity and it's actually not bad, if I'm remembering correctly(it's been awhile ) They have two kinds, regular and amber.
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Old 07-03-2007, 12:51 AM   #6
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It was a Becks. But *I* wasn't drinking it

It had a slight metallic aftertaste
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I try not to drink anything harder than Gin before breakfast - W.C. Fields

Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

 
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Old 07-03-2007, 02:04 AM   #7
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You could try the oppisite of Ice distilling (freeze the beer) and then when you take the ice chunk out.. instead of throwing it away (because it is not alch).. you could defrost it. and throw the liquid away( the alch).. not sure how you would carbonate it other than force carb..
just a thought... never tried it before.. i likes the alcohol!!

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Old 07-03-2007, 04:08 AM   #8
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Quote:
Originally Posted by SpamDog
You could try the oppisite of Ice distilling (freeze the beer) and then when you take the ice chunk out.. instead of throwing it away (because it is not alch).. you could defrost it. and throw the liquid away( the alch).. not sure how you would carbonate it other than force carb..
just a thought... never tried it before.. i likes the alcohol!!

SpamDog
That won't work, you will end up with slightly flavored water. You need to heat the beer to around 175, you don't want to boil it since that will change the hop profile. It takes 20 - 30 minutes the distill off the alcohol.
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Old 07-03-2007, 03:25 PM   #9
Foreigner
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Quote:
Originally Posted by SpamDog
You could try the oppisite of Ice distilling (freeze the beer) and then when you take the ice chunk out.. instead of throwing it away (because it is not alch).. you could defrost it. and throw the liquid away( the alch).. not sure how you would carbonate it other than force carb..
just a thought... never tried it before.. i likes the alcohol!!

SpamDog
I did this with a mead. The ice that came off was all water.
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I try not to drink anything harder than Gin before breakfast - W.C. Fields

Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

 
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Old 07-03-2007, 03:38 PM   #10
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It's really easy to do. Just bake it.

Follow this link and the others within:
http://www.homebrewtalk.com/showthre...highlight=bake

Eventually you'll get to a BYO reference.


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