Alcohol Free Sour

[Beerd Bro]

Hi all!

My friend wants me to make an alcohol free sour. Now from what I understand it is as simple as holding a 175 degree temp for a half hour after fermentation and pitching fresh yeast.

Now if i am using Philly Sour, do i need to pitch a second satchet or can I get away with some Safale 05 for the fresh pitch after alcohol removal?

 

[Snuffy]

 

[bracconiere]

Hi all!

My friend wants me to make an alcohol free sour. Now from what I understand it is as simple as holding a 175 degree temp for a half hour after fermentation and pitching fresh yeast.

Now if i am using Philly Sour, do i need to pitch a second satchet or can I get away with some Safale 05 for the fresh pitch after alcohol removal?

unless you want to referment, thus making alcohol again? i wouldn't know why to add a second yeast pitch...

 

[Beerd Bro]

unless you want to referment, thus making alcohol again? i wouldn't know why to add a second yeast pitch...

I googled how to remove alcohol and since evaporating alcohol kills yeast (which is necessary for carbonation) a second pitch is needed. im new to brewing but how would this start another fermentation? Fermentable sugars are gone at tis point. Sure they will nibble at the priming sugar but thats why alcohol free beers are actually .3-.5 %.

 

[bracconiere]

Sure they will nibble at the priming sugar but thats why alcohol free beers are actually .3-.5 %.

damn, i didn't think about bottling, i've been kegging so long. forgot some people still bottle! i've only bottled one batch in 1996, so feel free to disregard my statement.

in that case all i can say is when i 'remove' alcohol, it usually take about 3 hours at an ever increaing temp starting at 175....

 

[Cool_Hand_Luke]

Words of wisdom from bracconiere on the amount of time needed. I highly recommend sending the beer off for analysis if your friend cannot consume alcohol. There isn’t a simple way to calculate the amount of alcohol remaining in the beer using common homebrewing instruments unless you capture the removed ethanol and measure that.

I used Oregon Brew Labs a couple years ago to verify an NA beer attempt. Good fast service. In my case it turned out the beer was still 2% ABV, and on that experiment, I had been removing alcohol for 4.5 hours. My rate of evaporation was much less than an open kettle would be, but I still doubt 30 minutes is enough.

 

[Beerd Bro]

damn, i didn't think about bottling, i've been kegging so long. forgot some people still bottle! i've only bottled one batch in 1996, so feel free to disregard my statement.

Haha im actually buying a used keezer and some cornies today but for my buddy I'll have to bottle. Thanks for the info! So is fresh yeast unnecessary? Or necessary for bottling?

 

[cmac62]

If you take your beer up to 175, yes you will need new yeast to carbonate, but SU05 should be fine, a lot of the breweries that bottle condition us a different yeast for that.

I'm not sure if it would work, but I'd try using lacto or bret only and batch pasteurizing when it gets to the sour level you like and take the yeast out of the picture. How much will it taste like a true sour beer? Don't know, but how much will a beer heated for hours taste like a true sour beer. Again I'd make a soured barley water and see how they like that.

 

[bracconiere]

bret

wouldn't that produce alcohol?

BUT on the other hand, why not remove the endosperm before brewing, try using wheat germ or something to brew with! and wheat bran....

 

[cmac62]

wouldn't that produce alcohol?

BUT on the other hand, why not remove the endosperm before brewing, try using wheat germ or something to brew with! and wheat bran....

Yeah, I guess bret is technically a yeast. So go with lacto only should work, mash, sour and pasteurize, serve.

 

[Bobby_M]

An alcohol free sour? Malt Vinegar.

 

[Beerd Bro]

An alcohol free sour? Malt Vinegar.

Ill force carbonate some and see if my buddy likes is