this post was submitted on 04 Jul 2023
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Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

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Non-alcoholic beer that actually tastes good (vlemmy.net)
submitted 1 year ago by [email protected] to c/[email protected]
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Hi everyone, I've come seeking your wisdom.

I love brewing beers. Im also, apparently, irresponsible when it comes to alcohol consumption. So I decided thotmi wont have alcohol in my house anymore. But I also want to still brew, and enjoy my brew.

So, is there a good way of de-alcoholizing the brew after it fetments, such that the flavor wont be impacted, or will be minimally impacted?.

Thank you, oh wise Lemmy hive mind

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[–] [email protected] 2 points 1 year ago (1 children)

I have an article somewhere, will dig for it later, that goes over several methods. It is more towards low ABV rather than no alcohol. One of the methods, and the only one I've tried so far is to mash at a higher temperature. This activates other enzymes that produces longer (more complex) sugar chains. We want these as regular yeast "cannot" convert those to alcohol. So more complex sugars means more sugars left after fermentation which means we can run a lighter malt bill and still have plenty of sugars left.

And then hop it well.