It's also known as small beer. Traditionally (as in before water supplies were reliable and safe) to be drank by children. 1st runnings was for the Men folk in the evening (8+%), 2nd (1st sparge) for table beer (3-4% for adults breakfast and daytime thirst quenching) and 2nd sparge Small beer. Good to know the ancestors (who'd easily get through a gallon of ale a day) techniques still stand up today.
@@bsanchez3563of course but the water would have been boiled and hops have a preserving effect to ward off bacteria. So it would have been safer than drinking the water at the time
Look up Guile Brews by Peter Symons. You have essentially discovered what UK brewers have been doing since the dawn of time. Making 2, 3 or even 4 beers from the same malt bill.
Nice! I tried the method of using a maltase negative yeast like Windsor or London and mashing a small beer high, like 70°C. Ended up with a ~1.5% beer, but I was warned to aim for under hopping, and under shot that. Came out way too malty. I like this parti-gyle idea. Wondering if I can do a hazy no boil thing since I only have one boiling vessel. Other interesting thing is doing a sour, since that turns some of the sugars into acid rather than alcohol anyway. I've also heard that the yeast multiply until they run out of the required nutrients or reach the max population density, then start on the alcohol. So I wonder if you could keep dumping the trub and adding nutrients to ferment out all the sugar without the alcohol. But I suppose why are you putting the sugar in if you're going to use it for anything but carbonation in a NA beer?
New NA beers can actually be pretty dang good! I really like the stuff Untitled Art has been putting out. So far I’ve made two NA beers and both turned out pretty decent
BTW, the next N/A beer experiment we’re going to try is the “Nanny State Method” which is described in detail in this awesome video by Hope and Gnarly: th-cam.com/video/j9-TKthMrMc/w-d-xo.html
This is such an ingenious method. I brew 10 gallon BIAB batches and using this procedure I should be able to also end up with a 5 gallon batch of NA beer for free. The only cost is additional brew day time but I'm retired so that's a plus for me. I am trying this next week with a 10 gallon batch of British bitter with a 5% alcohol target.
We tried making what we called "Trash Golden" or "Trash Pale" a couple of years ago, using the same grain we made a traditional beer with, and passing it though the regular infussion and boil, and ended up with 2 and 3% ABV beers. We did fermented it as ussual and carbonated it CO2 though.
This is actually a great idea 💡!!! Thank you CHS for the amazing videos you put out which are satirical, modern, and definitely an enjoyment to watch. I am now planning on making one of these on my next brew day and will toss in some Verdant Yeast to add some fruitiness. I see this method as a massive win win, because I have some extra taps specifically for Coldbrew/Nitro coffee, Sparkling Water, and Cocktails 🍹
This is a great idea! One question though, if you wanted to bottle instead of keg would you just ferment as normal with an airlock, and then rack off/prime/bottle as normal? Cheers!
No need for sugar if you bottle it right away, you have the sugars from the spent grains to carbonate with. He kegged it sealed to carbonate it. Bottling it would do the same, as long as you remember to add the little bit of yeast to the bucket and stir before/during bottling
Great idea, I made a hop water with DME and while it was good I believe I used too much yeast. The finished product had a strong yeast aroma. Also, this video like all of your content is really well balanced with information and clever production.
Ok, I've tried this a few times now and can't get this to turn out. First try I used an ounce of hops at the beginning of a 60 minute boil like the instructions and it was incredibly bitter with terrible hop burn and WAY too much yeast in suspension. Second try I moved the hop addition to 15 min left in the boil and 1/2 the yeast, and while better, it was still hop burnt with too much yeast. The last try I added an ounce in the whirlpool, only about 1 tbsp of yeast this time, and while this one was the most drinkable of the bunch, it was still overly bitter. Process is the exact same as described, but the hops are just too much. The next batch I'll try is to do the hop addition after it has cooled and see if I can't get more of that hop-water flavor instead of the overly bitter drink I keep pumping out.
Apologize for the delayed response here......But Emmett is spot on, NA beer prices have escalated to more than than traditional beers that register a normal "alcohol" continent which is totally crazy. His methodology here is straight forward and should work for most home brewers. While you wait to perfect your own I recently found Penn's Best NA to be very affordable with a good beer taste. For IPA the Sam Addams NA is not too bad either. Not endorsed by either but certainly willing to take their $5K or more for the mention if they have spare $$$ sitting around.
If you don't have spent grains from a previous batch, is it possible to reproduce similar results from a small grain bill so after mashing, sparging and boiling we still have O.G. 1005?
Anywhere to get that beautiful stuff? Former beer drinking who loved beer looking for that same flavor minus the alcohol. Best friend was a Siebal grad so I drank some of the best beers in my time. Now, rarely touch the stuff but miss the beverage.
In theory, do you think instead of putting in the keg you could go straight to bottling? In my mind, this would accomplish the sealed fermenting as long as the pressure doesn't get too high. If true, would that mean you could go from parti-gyle wort brewing to finish bottling all in the same day? My dad is very interested in me picking up homebrewing, but he has given up alcohol. This seems like a really intriguing way for him to join me in the hobby.
what do you think would happen if you didnt add the yeast and just keg conditioned? It would still have some of the grain flavour, and color, and you would for sure be at 0%. I guess it would be more like a wort flavored hop water?
Maybe a dumb question, but I have often thought… why not just brew a beer and then “boil” off the alcohol? You should be left the beer without the alcohol… unless there is something I am missing.
That’s not a dumb question at all and it is one of the many ways that in a beer is made. However, most folks say that boiling beer after it it has been fermented changes the flavor.
To expand on this: Beer made this way can have a very "cooked" flavour. This can be mittigated by creating a partial vacuum which drastically lowers the boiling temp of water.
If I don't have a keg setup, can I do a primary with airlock and then add some small amount of corn sugar to force carbonate with bottles later on? I would assume it may boost the abv ever so slightly but any other issues?
Heineken 0.0 does not belong on a list with Busch and Coors Edge, its delicious and doesn't taste empty like the others. My girl and I share 1 or 2 six packs every night. Peroni also has a great N/A option now, that one's probably my favourite.
@@ClawhammerSupply I just fermented a beer with voss kveik and it looks like primary fermentation was done in like 24 hours at 90F. I just need to taste it to see how it turned out.
Great idea to use up spent grain. I have done this once with good results. Next time I will get a 6 pack of Sierra Nevada, pour out 11oz and then dump the last 1oz from each bottle into the fermenter to get free yeast. Cheers!
Ha ha! The seasoned home brew tasters don’t look very convinced. Our Chief Medical Officer (UK) recommends adults do not regularly drink more than 14 units a week. In home brew language that is no more than one pint of beer per day containing no more than 3.5% ABV. Anyone interested in buying some brewing equipment? 🤣
What but at 1:10 atleast the heinekien once it is with the alcohol removed or taken out then is actually pretty good nj like fr ykwim/ykwis? Or at least twisi it for sho the win ftw
There's nothing like a little toe nail fungus medication to make you appreciate non-alcoholic beer....yep, gross, TMI, all that...but the result with Lamisil should be worth it and in the end, I just may now have the best advice on how to do this....THANK YOU!
Man this is a good idea!! U can sell this non alcoholic beer to muslim country not to drink but as a cooking ingredient name it to something else carbonated malt for cooking..or smthing
I bought athletic brewers non alcohol beer.....it is pineapple juice.....they need to be sued for false advertisement ! I will NOT be fooled again !@!!!!!!!
Could you freeze a beer after fermentation, separate the alcohol from the frozen water and flavour (hopefully) section and then carbonate and serve? Just thinking out aloud.
@@hurcorh yes, but the process would be crude since it would take multiple freeze cycles while a lot of the flavor/mouthfeel/aroma would go into the concentrated beer rather than the frozen portion that is mostly water. I have never done this before but I imagine brewing a standard beer, boil out all of the alcohol (if you're resourceful, you could capture the alcohol through distillation), then chill/keg/carbonate. The cooking of the beer will change the flavor but I believe this would be the most efficient way to remove all of the alcohol while also maintaining the closest flavor/mouthfeel/aroma to the original product.
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
It's also known as small beer. Traditionally (as in before water supplies were reliable and safe) to be drank by children. 1st runnings was for the Men folk in the evening (8+%), 2nd (1st sparge) for table beer (3-4% for adults breakfast and daytime thirst quenching) and 2nd sparge Small beer. Good to know the ancestors (who'd easily get through a gallon of ale a day) techniques still stand up today.
Great point. The small beers were supposedly more sanitary and stable than other water sources, especially for sailors at sea for months.
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But but it takes water to make I would assume
@@bsanchez3563of course but the water would have been boiled and hops have a preserving effect to ward off bacteria. So it would have been safer than drinking the water at the time
That stuff was legitimately awesome
This is absolutely genius and a great way to reuse waste and stretch a budget. I gotta try this out!
I love this! A partigyle style NA beer, is GENIUS. Will for sure do this one
I recently tried out Athletic Brewing and am loving their NA beer at the moment. Gonna have to try this out to make my own
"I brew the exact max amount that I could legally brew without a brewing license."
What a hybrid! Love this idea. You guys are always thinking outside the box. I may add this to the end of my next brew day.
Can you teach us how you stay so jacked while drinking so much?
Thanks! I always wanted to be in a train behind CH.
Genius - doing this after my next brew 😁
Look up Guile Brews by Peter Symons. You have essentially discovered what UK brewers have been doing since the dawn of time. Making 2, 3 or even 4 beers from the same malt bill.
Belgian brewers, as well.
Nice! I tried the method of using a maltase negative yeast like Windsor or London and mashing a small beer high, like 70°C. Ended up with a ~1.5% beer, but I was warned to aim for under hopping, and under shot that. Came out way too malty. I like this parti-gyle idea. Wondering if I can do a hazy no boil thing since I only have one boiling vessel. Other interesting thing is doing a sour, since that turns some of the sugars into acid rather than alcohol anyway.
I've also heard that the yeast multiply until they run out of the required nutrients or reach the max population density, then start on the alcohol. So I wonder if you could keep dumping the trub and adding nutrients to ferment out all the sugar without the alcohol. But I suppose why are you putting the sugar in if you're going to use it for anything but carbonation in a NA beer?
New NA beers can actually be pretty dang good! I really like the stuff Untitled Art has been putting out. So far I’ve made two NA beers and both turned out pretty decent
BTW, the next N/A beer experiment we’re going to try is the “Nanny State Method” which is described in detail in this awesome video by Hope and Gnarly: th-cam.com/video/j9-TKthMrMc/w-d-xo.html
@@ClawhammerSupply 🙌🏼
@@ClawhammerSupply I've gone with that method too, but found the result to thin. I'd suggest adding some Maltodextrin if you go for this approach.
This is such an ingenious method. I brew 10 gallon BIAB batches and using this procedure I should be able to also end up with a 5 gallon batch of NA beer for free. The only cost is additional brew day time but I'm retired so that's a plus for me. I am trying this next week with a 10 gallon batch of British bitter with a 5% alcohol target.
Thanks! Let's get a donation train going!
We tried making what we called "Trash Golden" or "Trash Pale" a couple of years ago, using the same grain we made a traditional beer with, and passing it though the regular infussion and boil, and ended up with 2 and 3% ABV beers. We did fermented it as ussual and carbonated it CO2 though.
Ok. "Trash Pale" is good. 😆
This is a fantastic use for spent grains, a small extension to brew day for a whole extra beer!
That's a pretty cool concept. I'm envious of your business, seems like a great place to work with several beers on tap!
This is actually a great idea 💡!!! Thank you CHS for the amazing videos you put out which are satirical, modern, and definitely an enjoyment to watch. I am now planning on making one of these on my next brew day and will toss in some Verdant Yeast to add some fruitiness. I see this method as a massive win win, because I have some extra taps specifically for Coldbrew/Nitro coffee, Sparkling Water, and Cocktails 🍹
Lucky Saint NA Beer in the UK is possibly one of the best Non Alcoholic Beers i've ever tasted. Tastes better than a lot of Alcoholic Beers!
Sam Adams actually makes a really good NA Hazy. I drank a few 6 packs of that during dry January.
This is a great idea and will try it next time I brew. Might be worth getting an extra keg for!
great video. i love the lower stuff... Verdant do a 2.5 that tastes like a 4..... its called Truckie and it rocks
This is a great idea! One question though, if you wanted to bottle instead of keg would you just ferment as normal with an airlock, and then rack off/prime/bottle as normal?
Cheers!
Good question
Very curious myself
Great content! When you bottle it do you add sugar? Or no need for sugar in this case? Cheers
No need for sugar if you bottle it right away, you have the sugars from the spent grains to carbonate with. He kegged it sealed to carbonate it. Bottling it would do the same, as long as you remember to add the little bit of yeast to the bucket and stir before/during bottling
Great idea, I made a hop water with DME and while it was good I believe I used too much yeast. The finished product had a strong yeast aroma. Also, this video like all of your content is really well balanced with information and clever production.
i love these guys!
Is this doable bottling going by roughly that 1.005 OG? Don't own a kegging system but low abv crushable ""beer"" sounds amazing
Yes, you could definitely do this in bottles as well.
Thanks
I'm having a go at this today and I'm hoping for good things!
How did it go?
Thanks!
There is a company in CT called Athletic Brewing. They are excellent. You wouldn't know there was no alcohol.
Very interesting thanks !
Best way to use spend grain?!? Jes absolutely!!! Thanks for the inspiration. This is grate stuff.
Truth be told, I have reused the grains on the last three beers I have brewed.
Awesome idea! Really getting alot of use from those grains.
This was great! Such a good method for low alcohol beer. I can really see this becoming the week beer (pun only partially intended 😉).
But is bad for your health!
Ok, I've tried this a few times now and can't get this to turn out. First try I used an ounce of hops at the beginning of a 60 minute boil like the instructions and it was incredibly bitter with terrible hop burn and WAY too much yeast in suspension. Second try I moved the hop addition to 15 min left in the boil and 1/2 the yeast, and while better, it was still hop burnt with too much yeast. The last try I added an ounce in the whirlpool, only about 1 tbsp of yeast this time, and while this one was the most drinkable of the bunch, it was still overly bitter. Process is the exact same as described, but the hops are just too much. The next batch I'll try is to do the hop addition after it has cooled and see if I can't get more of that hop-water flavor instead of the overly bitter drink I keep pumping out.
Did you try the hop addition after cooling? I guess some sort of dry hopping straight as it is kegged?
This man was drinking N/A beer. Why does he sound so drunk to me? 🤣 😂.
Greatings from Poland.
If you do t have a keg and you make it at home for yourself. What can you do then to brew this beer?
I’ve been looking for a small beer to try. I like beverages, but pop is to sugary and I don’t need a beer everyday.
Apologize for the delayed response here......But Emmett is spot on, NA beer prices have escalated to more than than traditional beers that register a normal "alcohol" continent which is totally crazy. His methodology here is straight forward and should work for most home brewers. While you wait to perfect your own I recently found Penn's Best NA to be very affordable with a good beer taste. For IPA the Sam Addams NA is not too bad either. Not endorsed by either but certainly willing to take their $5K or more for the mention if they have spare $$$ sitting around.
10 years ago I asked about non alcohol beer at a beer festival and got laughed at.
@hr2186And heart disease, as well.
If you don't have spent grains from a previous batch, is it possible to reproduce similar results from a small grain bill so after mashing, sparging and boiling we still have O.G. 1005?
Anywhere to get that beautiful stuff? Former beer drinking who loved beer looking for that same flavor minus the alcohol. Best friend was a Siebal grad so I drank some of the best beers in my time. Now, rarely touch the stuff but miss the beverage.
Could I just lower the grain basket back into 120 degree water and "mash" a second time for 15-20 minutes instead of sparging? Then drain and boil.
In theory, do you think instead of putting in the keg you could go straight to bottling? In my mind, this would accomplish the sealed fermenting as long as the pressure doesn't get too high. If true, would that mean you could go from parti-gyle wort brewing to finish bottling all in the same day? My dad is very interested in me picking up homebrewing, but he has given up alcohol. This seems like a really intriguing way for him to join me in the hobby.
Hey, did u tried it? I was thinking the same and want to try during saturday
@@szymusxd94 this should work as long as your OG isn't greater than 1.005. I would actually push for a 1.004 OG just in case.
i need this kettle, and pump, and all...😢
Dennis from it's always sunny lol
what do you think would happen if you didnt add the yeast and just keg conditioned? It would still have some of the grain flavour, and color, and you would for sure be at 0%. I guess it would be more like a wort flavored hop water?
Did you launch that beer??
Not sure about your aeration technique ?
Maybe a dumb question, but I have often thought… why not just brew a beer and then “boil” off the alcohol? You should be left the beer without the alcohol… unless there is something I am missing.
That’s not a dumb question at all and it is one of the many ways that in a beer is made. However, most folks say that boiling beer after it it has been fermented changes the flavor.
To expand on this:
Beer made this way can have a very "cooked" flavour. This can be mittigated by creating a partial vacuum which drastically lowers the boiling temp of water.
How much spare water, preboil volume are we looking for here? How long of a boil? Thanks
Damn. Serve me many a cold one
If I don't have a keg setup, can I do a primary with airlock and then add some small amount of corn sugar to force carbonate with bottles later on? I would assume it may boost the abv ever so slightly but any other issues?
damn. I really need a recipe for making this at home...
Interesting idea, have to try this method. One question, what amount of pressure can I expect if not using air lock, is it safe?
I tried it and mine is too thin. Watery. Any suggestions???
Would one be able to bottle NA beer and just bottle condition for a few weeks? I'm not in a financial situation to get into kegs yet.
Heineken 0.0 does not belong on a list with Busch and Coors Edge, its delicious and doesn't taste empty like the others. My girl and I share 1 or 2 six packs every night. Peroni also has a great N/A option now, that one's probably my favourite.
Does the Alpha acid percentage of the hop matter for this? Thanks!
Curious as to what you set your serving pressure at for your hop water?
Do you think using Kveik yeast and higher fermentation temp could speed up the keg conditioning?
Probably so. I’ve used kveik at room temp and it was no faster. But didn’t try heating it
@@ClawhammerSupply I just fermented a beer with voss kveik and it looks like primary fermentation was done in like 24 hours at 90F. I just need to taste it to see how it turned out.
Real nice
Do you periodically bleed the o2 out of the keg?
The spunding valve will purge out all the 02
What was the FG of the n/a?
Thats dope
Uggghhhhhh this was released one day after I brewed.
Next time!
Great idea to use up spent grain. I have done this once with good results. Next time I will get a 6 pack of Sierra Nevada, pour out 11oz and then dump the last 1oz from each bottle into the fermenter to get free yeast. Cheers!
Couldn’t find the superthanks button
Ha ha! The seasoned home brew tasters don’t look very convinced. Our Chief Medical Officer (UK) recommends adults do not regularly drink more than 14 units a week. In home brew language that is no more than one pint of beer per day containing no more than 3.5% ABV. Anyone interested in buying some brewing equipment? 🤣
😂 this guy is hilarious
Lol emmets tag is AVN.
Why cant you just distill the alcohol out of the beer? then you have the beer and the alcohol, but separate?
This is how a lot of n/a beer is made
What's the point
Try Guinness 0.0 % , same taste like the original
really curious how you "accidentally" brew a non-alcoholic beer....
As soon as Bud Light is mentioned I can no longer take the video seriously.
Probably still has 0.2 or 0.3% abv in it. It's impossible to be 0.0
Hop water has 0%??
My god, he looks like the dude from Sunny in Philadelphia.
What but at 1:10 atleast the heinekien once it is with the alcohol removed or taken out then is actually pretty good nj like fr ykwim/ykwis? Or at least twisi it for sho the win ftw
There's nothing like a little toe nail fungus medication to make you appreciate non-alcoholic beer....yep, gross, TMI, all that...but the result with Lamisil should be worth it and in the end, I just may now have the best advice on how to do this....THANK YOU!
Nabil Riordon l like beer 🍺
The dark side of a homebrewer. Become a alcoholic. I remember I had drink 75 L in 1 month.
I did like the video, is it ok if I make my 5000 dollar donation in Zimbabwe dollars?
Haha, yes.
Nabil Riordon l like 🍻
Man this is a good idea!! U can sell this non alcoholic beer to muslim country not to drink but as a cooking ingredient name it to something else carbonated malt for cooking..or smthing
I bought athletic brewers non alcohol beer.....it is pineapple juice.....they need to be sued for false advertisement ! I will NOT be fooled again !@!!!!!!!
NA beer typically tastes thin. I’ve tried the Athletic brands but their IPA tastes like soap.
I’d love to have a .5% beer with flavor.
Could you freeze a beer after fermentation, separate the alcohol from the frozen water and flavour (hopefully) section and then carbonate and serve? Just thinking out aloud.
@@hurcorh yes, but the process would be crude since it would take multiple freeze cycles while a lot of the flavor/mouthfeel/aroma would go into the concentrated beer rather than the frozen portion that is mostly water. I have never done this before but I imagine brewing a standard beer, boil out all of the alcohol (if you're resourceful, you could capture the alcohol through distillation), then chill/keg/carbonate. The cooking of the beer will change the flavor but I believe this would be the most efficient way to remove all of the alcohol while also maintaining the closest flavor/mouthfeel/aroma to the original product.
Like going to a brothel and getting a hug
subs spanish please!!!!!!!!!!!!!!
Almost like a bud light lol 😂 that guy has no taste
sorry didn't like this enough to donate 5k...or have enough to donate 5k...either way cheers guys
Tbh I hate carbonation
Bro u are amerikan u dont even tried german bier
Just nonchalant give me $5000, no big deal, click it. 😅😅😅😅😅
Thanks
Thanks!