Have seen a couple old post about making a NA beer using the stovetop method and wanted to try this experiment going one step further. I will use my still to remove and measure the exact amount of alcohol and volume I'll be removing from the beer.
I've considered doing an APA but have read removing the alcohol removes some of the sweetness to stand up to the bitterness. I could lower the bitter charge and after distillation when the beer is at 175 degrees do a hop whirlpool to add back the hop aroma.
A Kolsch or other yeast forward beer maybe a better choice. Also considering a fruited beer as it would add to the flavor profile and maybe fill in some holes the missing booze has left behind.
Do I worry about oxidation since this beer is being moved around a lot and heated post fermentation?
I've considered doing an APA but have read removing the alcohol removes some of the sweetness to stand up to the bitterness. I could lower the bitter charge and after distillation when the beer is at 175 degrees do a hop whirlpool to add back the hop aroma.
A Kolsch or other yeast forward beer maybe a better choice. Also considering a fruited beer as it would add to the flavor profile and maybe fill in some holes the missing booze has left behind.
Do I worry about oxidation since this beer is being moved around a lot and heated post fermentation?
