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I had mixed success with my attempt at an NA IPA. Came out at .7% abv, had decent body/mouthfeel, I just had way too many hops in the recipe and was impatient getting it into the keg so suspended hop matter created a harsh grassy bitterness. I think a stout would be doable but you'd have to...

Good to know. I’ll have to look more into the ph part of the equation. Now I’m curious how that is addressed with home brewed sodas since in the small amount I’ve read I haven’t seen any talk about ph or acid additions.

Wouldn’t spoilage/botulism risk of boiled and quickly (Cobra IC) chilled hoppy malt brew be similar to that of homemade sodas, root beer, etc.? Which doesn’t seem to be of great concern from what I’ve read thus far. But I agree, definitely want to avoid botulism, lol. I have tasted the OG...

Right on. I haven’t tried it before so that’s why I was throwing it out to the community here. Sorry if my comment came of as snippy, I appreciate the input! I would briefly boil the wort then chill and transfer directly to a keg so I would think spoilage risk would be minimal but not sure...

I love drinking beer all day. Love Homebrewing. But I’ve got many compelling reasons not to have alcohol in my system all day long. I’m finding that I love the taste of beer much more than the alcohol itself so experimenting with NA seemed like a worthwhile endeavor. Just not one that I...

Basically. Not really concerned with the semantics, but having a keg full of something that tastes like (good, probably not great, but better than commercial NA) beer without any alcohol that is easy to make.

Trying to keep the process as simple as possible. The boil off method to reduce alcohol content seems unreliable at best, it’s time consuming and doesn’t seem to jive with hoppy styles where introducing more oxygen can have such a negative affect.

Yes. No fermentation required for this idea. Avoiding all alcohol production. All about targeting flavor and mouthfeel.

So I’ve been looking to make an NA and had an idea along the same mindset as what Bubbles2 proposed last year, sort of. The goal: make a tasty beer flavored carbonated malt beverage with zero alcohol (so save the “no yeast/no beer” comments. Not important.) I’ve noticed most big name NA beers...

I have used campden tabs before to kill off the yeast and bacteria in a wild ale and with a Saison Brett. I used 1 tab per gallon. Seemed to work fine for me. I used my autosiphon, tubing, keg and whatnot that I use for all of my clean beers and had no subsequent infection issues. (To be...

I also have to take the side of just adding spices and craft a malt bill that lends a biscuity, caramel flavor with medium body. I've done a "pumpkin" beer every year for 10 years now and my best have been with no actual pumpkin added. It creates a huge amount of trub and doesn't contribute...

Definitely taste it first and then decide what to do with it.

I suppose I should add that I am not against beers evolving over time. Although I usually keg these days I do have a variety of beers I've made over the past decade that I have enjoyed seeing change in the bottle over the years. Some have been much better after several years in the bottle but...

Great to get all this feedback as I feel like there is some potential here to open up opportunities for homebrewers here who may be intimidated to work with mixed cultures. Not just in terms of equipment handling (although I do agree that having an extra siphon, air locks, etc. creates a small...

Also good points. And if that is the case (and I say this not in a doubtful way because I have no evidence to refute the statement) that Brett can be killed off just as easily as Sacc yeast strains then it seems there is widespread misconception about that in the homebrewing community as it...

Good point. For all equipment used I did immediately rinse and gave a lengthy soak in PBW then StarSan and Iodiphor following transfer, and I always flush PBW and Star San through my keg/tap between batches but didn't swap out the O rings. Based on the wide array of opinions on soft equipment...

Hi all, I did some searching on this and didn't find much so hopefully I didn't overlook an obvious glut of information on this subject. After reading The MadFermentationist's blog on his use of campden to stop the Brett in his Courage RIS clone I was curious, since I like making wild...

Also, I'd skip dry hopping for a beer like that. Seems unnecessary and not a major player in the flavor profile. You want more of the grain complexity and yeast character. Given the plum notes of Dark Truth I might consider blending 3787 and 1214 yeasts.

From their website I know they use a pretty complicated grain bill so the extract recipe you are proposing sounds like a good idea to me. I emailed their head brewers not too long ago about the yeast strain for another one of their beers and was told that the closest approximation you could get...

Right on. Thanks for the info guys. I kind of figured that the yeast would exhibit some more pronounced characteristics after the second addition, hopefully in a complimentary way for the style...but we'll find out in a few weeks. There's just a little bit more hop bitterness than I was...