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You need to travel forward in time 17 years and you'll either be an expert or have given up.

I hope you are doing your fermentation in a carboy, or something similarly see through, and not opening the lid of a bucket.

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That's a typical bandwagon fallacy - because other people think that way it must be true. Not that there's any proof that 'most' home brewers accept this either. It's your personal opinion, and you're entitled to that, but you can't extrapolate that to be a general truth.

That's your opinion mate. Personally, I've had great results with some strains, not so good with others. Maybe you were doing something wrong when you tried it out or maybe you don't have much experience with it.

No one has mentioned Kveik yet. The slurry left after the ferment with Norwegian farmhouse yeasts (Kveik) can simply be poured onto a sheet of silicon paper and left to dry. Scrunch up the paper and collect the flakes and you have enough yeast for the next 100 brews. It can be stored in the...

How strange and worrying.

:oops:

From what I understand no one really distills beer. Normally what is distilled is a high alcohol wash, so, yeah, what would be left would be waste. Considering the beer doesn't need to be boiled, only heated, I wouldn't have thought it would affect it that much, other than removing the alcohol...

I'm more interested in what sort of non-alcoholic beer would be left over.

I made a quick raw NEIPA on Saturday and bottled up a small beer at the same time. Trying something new I pitched the raw ale straight in to the fermenter with the trub of the small beer that was fermented with Laerdal kveik. It took about an hour to kick off, went like crazy over night and was...

Toss a couple of pounds of flaked wheat into the mash and that'll increase body. To really pump it up you could try a no-boil or raw brew.

I've never distilled anything either but wouldn't the distillation process work at lower temperatures than that? If you boil the beer the water will evaporate too so presumably you'll want to keep the temp around 80C. It would be interesting to see whether heated beer would have the same...

Looking forward to hearing whether your's is as phenolic as mine was.

Not you mate, I was asking the OP. I was just highlighting what you said to save me typing the same thing.

Did you do these things? This will usually be sufficient to produce a clear beer.

I know you can buy a thing that goes on top of the grainfather for distilling. Presumably this allows the alcohol to boil off and presumably this would leave you with non-alcoholic beer on one side.

Your dry Voss, is it from the original farmhouse strain or is it an isolate from a yeast lab? There are many types of kveiks and farmhouse yeasts, some are better than others for particular styles. Basically, 'kveik' is Norwegian for 'yeast' so if you replace the words you'll see that unless...

That old FG refractometer reading got me the first 5 brews I did. It was like 'Eureka!' when I read about the calculator.

Yeah, perfect! I added 0.15kg to the recipe and sure enough it increased ABV by 0.4% Thanks very much guys.