Ever wish they made good NA beers?

[headbanger]

I suggest we get back to the OPs topic, which is good tasting low/NA beers. Please.

FWIW I brewed a batch of stout with plans to vacuum boil the alcohol out, which may not bring it down to NA range, but very likely will drop it down to a very low amount. Unfortunately I never got around to putting the vacuum assembly together so I never got to try it. I have the stuff to do it, I think, including a heater with temp control and vacuum pump and hose and attachment hardware.

My plan was to rig up a carboy with a carboy cap and hose it to a vacuum pump. Heating it with a controller to keep the temp in the range where alcohol will evap out. After some undetermined amount of time transfer to a keg and force carb.

Sounds easy enough. I likely won't have the time to try this again until the autumn, though.

Homer, is there a way you could achieve the same, or similar, results by freezing the beer? I have no idea about this so just asking but the whole boiling/vacuum thing seems kind of risky to me.

 

[Homercidal]

Homer, is there a way you could achieve the same, or similar, results by freezing the beer? I have no idea about this so just asking but the whole boiling/vacuum thing seems kind of risky to me.

Freezing the beer would be called fractional freezing, or freeze distilling, or concentrating. All of those terms means to INCREASE the alcohol, as you remove a portion of the water as ice crystals, leaving more alcohol, and everything else, behind.

 

[headbanger]

Freezing the beer would be called fractional freezing, or freeze distilling, or concentrating. All of those terms means to INCREASE the alcohol, as you remove a portion of the water as ice crystals, leaving more alcohol, and everything else, behind.

Ah, I see. I thought maybe there was a way to freeze everything but the alcohol and then siphon it off.

 

[Homercidal]

Nope. Alcohol doesn't freeze that easy. Boils right quick though!