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Old 03-02-2013, 02:14 PM   #1
Bad_Horse_Brews
 
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Ok, stay with me. My Fiance is breastfeeding and can't drink beer. Hops helps with the production of breastmilk. I'm tired of spending 6 bucks a six-pack on non-alcoholic beer. So, what if I built a recipe around sweeter malts and added hops in so the flat wort had a reasonable taste to it. I'd rather spend six bucks for 3 gallons of somewhat the same thing. My question is this, any reason if you can create a reasonably well-flavored flat wort that it shouldn't be drank????


Just an idea to make use of my newest beer-making obsession to benefit her as well and save us some money on stupid fake beer.....


For the record, I am planning on keeping it refrigerated to minimize bacteria... though it just occurred to me that there would still be residual crap that would have to settle. What if you strained it real well after cooling post-boil???? Any thoughts here are welcome.

 
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Old 03-02-2013, 02:40 PM   #2
Walking_Target
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This is easy.

Make up your wort, hop it, add the required amount of potassium sorbate to inhibit yeast/bacteria/mold and force carbonate it.

Or, got to the international section of your grocery store and pick up a beverage called 'Vita-Malt' or 'Tiger Malt'

Same idea as yours, but for about 50 cents a bottle and they use crown caps, so you can save the bottle for later filling with real beer.
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Old 03-02-2013, 02:46 PM   #3
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If you don't have a keg setup you could add yeast, bottle, and pasteurize it after a couple days to kill the yeast.
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Old 03-02-2013, 02:51 PM   #4
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Potassium sorbate does the yeast's job without creating the alcohol?

 
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Old 03-02-2013, 03:27 PM   #5
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No

 
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Old 03-02-2013, 04:00 PM   #6
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Quote:
Originally Posted by hoghead
No
Can you elaborate?

 
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Old 03-02-2013, 04:08 PM   #7
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You could go a slightly different direction with some tips from these links: http://www.circleofmoms.com/breastfe...-more-641293#_ , and: http://food52.com/hotline/14124-how-...ops-in-cookies.

 
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Old 03-02-2013, 04:19 PM   #8
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Quote:
Originally Posted by Bad_Horse_Brews View Post
Can you elaborate?
The potassium sorbate is going to inhibit the growth of mold and yeast. This will prevent things from growing in your unfermented wort. That will prevent the build up of alcohol.

Campden tablets, which are sodium metabisulfite, will inhibit yeast from reproducing and pretty well inactivate them. Since sulfites will dissipate relatively quickly (think 12 to 24 hours for typical brewing applications), any yeast still left viable MAY start to ferment again.

The addition of some potassium sorbate will help to prevent this from happening, but is not likely to stop the yeast levels that could be present before the addition of the Campden tablets.

Think of the sulfites as being REactive - offing little buggers already there - and sorbate a as being PROactive - prevent little buggers from growing in the future.

 
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Old 03-02-2013, 04:26 PM   #9
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This reminds me of the malt beverage Vita Malt you can find in the grocery store.




Also, I am sure you know this but just in case, the non-alcoholic beers do have a little alcohol in them (.9-1.2%).
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Old 03-02-2013, 05:48 PM   #10
stikman33
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Isn't Malto Goya the same thing as you are describing above? Unfermerted wort? I've seen it at the mexican grocery stores here in town and was told it makes a decent starter in a pinch!

 
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