Subject: yeast, NA
Date: 1992-05-05 14:07:56 GMT
Couple of questions: First, for Jeff F., in your yeast cleaning
directions, step 4 says to agitate the water/yeast/trub mixture "until
obvious separation is noticeable" and then to pour off the yeast in
suspension. Is this a quick process, or should the jar sit for a while
The second question has to do with distillation and NA beer. I thought
that a danger with heat distillation, as JackS. does with his NA beer,
is that alcohols more dangerous than ethyl can be produced. Will keeping
it to 170 degF max. avoid that problem? Are the "bad" alcohols produced
by a (enough heat + ethyl) reaction?
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