No. Some will drop back in but will not last long as the beer temperature was above the latent heat of vaporisation of ethanol and convert straight back to its gaseous form.
Hi mate enjoying your vids I've just started brewing and took your advice using 34/70 yeast to a Morgan lager, malt dextrose,corn syrup. Like you it's pretty hot here and I don't have a control over temperature do you think it's the wrong yeast what would you recommend. Townsville area. Cheers Peter 🙂
If you don't have any temperature control and wanting to make a a lager, I would use a Kveik yeast with subtle flavours like the Lida Kveik, or Voss Kveik. These ferment at temperatures above 30C.
Oxidation will affect the beer, but liquids do not absorb gases very much at elevated temperatures, so the oxidation affect is minimal during the ethanol boil-off.
I'm only watching so I don't accidentally make zero alcohol beer.
Good to see that it can be done! Thanks for the informative video Jay
Cheers John.
Really good man, the chances of me making this are slim but now I’ve got it in the locker if anyone asks me to make alcohol free beer.
@10:02 does keeping lid on mean the alcohol just condenses then drops back into the brew ?
No. Some will drop back in but will not last long as the beer temperature was above the latent heat of vaporisation of ethanol and convert straight back to its gaseous form.
@@jaysbeerchannel5873 ahh I see
Cheers mate, Ill try this one with a post boil hop
With some plumbing on top you could have kept the moonshine! 😉😉
I know right! I would have collected the alcohol if I had the alembic pot still attachment.
Hi mate enjoying your vids
I've just started brewing and took your advice using 34/70 yeast to a Morgan lager, malt dextrose,corn syrup. Like you it's pretty hot here and I don't have a control over temperature do you think it's the wrong yeast what would you recommend. Townsville area. Cheers Peter 🙂
If you don't have any temperature control and wanting to make a a lager, I would use a Kveik yeast with subtle flavours like the Lida Kveik, or Voss Kveik. These ferment at temperatures above 30C.
Intersting experiment; did you consider adding hops into the gf as at 85° you should have got some extra IBUs into the beer?
I did consider but I was not sure how it was going to turn out.
I actually have a homebrand lager going right now, just with some Coopers brewing sugar and a bit of Saaz.
Will oxygenation be a factor for affecting the final product during this process?
Oxidation will affect the beer, but liquids do not absorb gases very much at elevated temperatures, so the oxidation affect is minimal during the ethanol boil-off.
What will happen if you use enzyme for fermenting all the sugars and doing a 0.0 alcohol and 0 carbs.
I am not sure.
You could've done a second hop stand after the boil off