mwsenoj
Well-Known Member
I just read the "How to make an NA beer" article on HBT recently. I also just made a batch of double oatmeal stout that, when cooling it post boil, only got to about 85°F when I pitched since that is what temp my tap water is. Fast forward a month or so, the yeast are now telling me what I already knew, that I should have let the wort cool further before pitching. While the upfront flavor is awesome, the beer is "hot" with what I think are fusel alcohols.
Background story in place, I saw the NA beer article and am now wondering if I might have any success simmering the beer at the boiling point of fusel alcohol to try to get the levels below the taste threshold. So, 1) does anyone know an approximate boiling point for fusels, and 2) anyone ever tried it or have any relevant research that might help me decide how hairbrained my idea is or isn't?
Background story in place, I saw the NA beer article and am now wondering if I might have any success simmering the beer at the boiling point of fusel alcohol to try to get the levels below the taste threshold. So, 1) does anyone know an approximate boiling point for fusels, and 2) anyone ever tried it or have any relevant research that might help me decide how hairbrained my idea is or isn't?