Beer Forum

This is an experiment that I did with a friend for his first batch. Its a smoked porter that I split into 3 batches. One got bottled normally, one got stuck in the oven for 75min at 180deg and the other got boiled for an hour.

Both of the heated batches got yeast added at bottling. I just tasted them today for the first time. Not to bad really. I adjusted the recipe a bit to compensate for the heating process.

1-26-06 P1 tasted way to smoky for me. I expected this as the recipe was made with the intent of removing the alcohol
1-26-06 P2 tasted the best of the 3. A nice amount of smoke without being overpowering. Little to no bittering and a nice amount of roast.
1-26-06 P3 tasted alright, but a little burnt/acrid aftertaste. A little worst than 2, but not to much





Travis

so what one was what ?????


have you thought abot doing it a pressure cooker?

Sorry.

P1 was bottled regular
P2 was oven
P3 was boiled

I need to get them to the lab to see how low I managed to get them.

Travis

Did I see the title right? Non-alchohol? Is that what the after boil was for?

Ya you can either cook or boil the ethanol out of the beer. The boiling point of ethanol is something like 170 so you don't have to boil. I was just trying a couple of differnt things.

Travis

Awesome Lufah. I'l like to try P2!

Push

Interesting experiment. Not something I'd do, but neat all the same.

Is the headlessness of P1 just due to the timing of the pour, or do the 3 beers really have different heading characteristics?