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1. Saaz 2. Centennial 3. Northern Brewer 4. Amarillo

Ok I did the math, (roughly lol) and it looks like if you wanted to do a full boil with about 6.5 gallons you would fill roughly 3-4 inches of the pot. So it is possible, but it might look kinda funny!:tank:

Do you know what level the thermometer is mounted at? I have a 15.5 gallon kettle that I do 5 gallon batches in, 15.25in D, and even with a full (6.5 gallon) boil its still got quite a bit of space to fill. Now if you compare that to the 55 gallon boiler makers 23.6in D it might put things...

Im going to be brewing a Witbier that I formulated a recipe for. This batch is for a friend who loves wheat beers.

Double post. Oops!

So I think this is going to be my outline for my next batch of NA. 1. Formulate a recipe, most likely a pale ale, on the light side of things. 2. Prepare my wort and leave out the hop additions, chill, add yeast and ferment. 3. After fermentation cold crash the wort to help separate out as much...

I could live with a 75% reduction of alcohol. I typically shoot for an OG of 1.050 in this type of brew so I would be down under 1.5% abv which is fine with my friend so this isnt a true 0.0% abv brew.

Id probably stick to 4 gallons max in a 5 gallon water jug. Why not just head down to your LHBS and grab another bucket and lid? They are only like $10 :cross:

I hadn't thought of that before. So far I haven't had an issue with infection in any of the batches I've made and I had been storing them at cellar temps. I will take extra care when sanitizing next time around, thats for sure.

I like this idea better than sending it off to White Labs for an exact alcohol measurement lol :tank:

This is a VERY interesting idea and it seems like it would be easy enough with the parti-gyle approach. Would it matter how 'big' your big batch was? Id imagine you have to be somewhere in the 1.080 range to produce enough second runnings for a small beer. Ive never done a parti-gyle before...

Im going to heat the beer somewhere between alcohols evaporation point and waters boiling point. Right now I'm leaning toward the boil so I can run the hop schedule post fermentation as I would in a normal brew day (pre-fermentation). As far as the alcohol is concerned I was thinking about...

I was thinking for my next batch I would forgo the hop additions before fermentation and then do a simmer/boil and a standard hop schedule post fermentation. I like the vacuum idea too!

Revvy, I've tried this several different ways, a few of them side by side test batches. I'm looking more for input of possible types of off flavors produced with the unorthodox double boil. I was also curious if anyone had done it differently than me. I've made some pretty tasty n/a brew...

Anyone? Please help me! :o

I muscled my way through 2 batches I thought about dumping. I havent dumped one yet and seriously doubt I will any time soon. I did have more of an appreciation for the specific off flavors presented in each batch after drinking 10 gallons of the stuff. Great idea to use it for cooking though!

I put a bottle of Bells Expedition Stout in the fridge for later this evening. I also hung up my new hop chart from Northern Brewer :rockin:. I'm about to sit down and clean up the last of my bottles.

Im listening to the mind numbing music of a computer fan. But as soon as I leave work in a few short minutes Ill be listening to some Zac Brown Band!

I believe, but I am not sure, that maltodextrin is simply just a spraydried version of carapils/dextrin. I feel like I have seen dextrin in a spraydried form but cannot find it right now. Maltrodextrin is just another, short chain version of dextrin. It should give you VERY similar results.

RDWHAHB. The only thing that you did was caramelize a small portion of your wort. Next time make sure you stir it very well when adding LME/DME. This will properly mix your fermentables into the wort and greatly reduce the risk of scorching. Stirring occasionally during the boil is also a...