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How would one go about this properly, then proceed to remove the alcohol so it's not toxic?

What's the fun without alcohol?

Behold the magic of google!!!

shush, thats no fun!

Err, if the alcohol is less dense than the rest of the stuff, I suppose you could try to burn it up.

IIRC, alcohol has a lower boiling temperature than water, so you could try distilation.

Exonerate wrote:IIRC, alcohol has a lower boiling temperature than water, so you could try distilation.

Yeah, I figured as such. I want to make bread-beer, but not sure about the actually process.

kojikun wrote:

Exonerate wrote:IIRC, alcohol has a lower boiling temperature than water, so you could try distilation.

Yeah, I figured as such. I want to make bread-beer, but not sure about the actually process.

You sure that works with non-alcholic bread?

Besides, the actually baking process should get rid of all the alcohol shouldn't it?

So why do it beforehand?

.. You use the bread as the base from which to ferment.. .. ....................

Dude, I have been making beer for awhile. I'll tell you all about it.

First get yourself this book:

Linky

This is THE BIBLE for homebrewing.

Next you need to find yourself a brew shop. They usually sell kits to beginners which will consist of a plastic stage one fermenting tub, a glass secondary, assorted tubes and parts as well as the extracts, hops and grains. The book I recommended can provide you with some recepies to start you off. I recommend starting with extract brewing (you'll learn more about this soon) as starting from scratch is a pain in the ass and doesn't yield much for beginner-intermediate brewers.

You also need to find yourself a very large pot (I suggest 8-10 gallons or more) to do cook the wort in. It is very important to have a good pot to work with, preferably one that you can modify to fit a thermometer. I use the bottom half of a full sized keg that I chopped the top off using a metal saw and drilled a thermometer into. You will also need a way to chill the wort, but if you have a big enoug sink, that will do in a pinch. The brew shop you find (check the yellow pages) will help you out with this.

Finally, you need to decide if you are going to keg or bottle your beer. If you decide to keg it, you will need at least a party keg, a fridge (try to get an old used one) and a tap setup. You can buy assembled kegorators (fridges with built-in tap/kegs) but you can also make your own (as I did; do a Google search for instructions). Bottling is cheaper at first, but I prefer the tap as it is a great thing to have for get togethers.

Any other questions?

kojikun wrote:.. You use the bread as the base from which to ferment.. .. ....................

Oh, I thought when you said bread-beer, you meant bread made from beer. Also known as beer-bread.

kojikun wrote:How would one go about this properly, then proceed to remove the alcohol so it's not toxic?

Oh, you are intersted in non-alcholic beer? Well that actually isn't too difficult, it is just a matter of not using sugars or yeast. It is still possible to create the same flavor and actually the process itself should be slightly easier. The book I recommended has some info on this (I've never done it) but why wouldn't you want beer without alchohol? If you don't like getting drunk, make yourself a nice 3% beer and don't drink very much but the fermentation and yeast adds to the flavor of the beer so unless you plan on loading it up with hops, I would recommend you keep at least SOME alchohol.

The Kernel wrote:snip

I want the flavor and everything, minus the alcohol. Because alcohol is toxic. And toxic is bad. Even 3% is bad. Thats why I figure I would distill it.

kojikun wrote:

The Kernel wrote:snip

I want the flavor and everything, minus the alcohol. Because alcohol is toxic. And toxic is bad. Even 3% is bad. Thats why I figure I would distill it.

You don't "distill" beer, you brew it. If you are interested, pick up the book to get you started. Distillation is the process used to make hard alchohol and it is illegal in most places for a very good reason: you can kill or blind yourself if you don't know what you are doing.

As for your feelings about alchohol being toxic...well you probably get more toxins from the air you breathe or solar radiation...in any case, 3% beer isn't going to kill you. However, it sounds like you have your mind made up about it so I won't try to convince you.

The Kernel wrote:You don't "distill" beer, you brew it. If you are interested, pick up the book to get you started. Distillation is the process used to make hard alchohol and it is illegal in most places for a very good reason: you can kill or blind yourself if you don't know what you are doing.

I mean distill it afterwards. And not even collecting the alcohol, just allowing it to evaporate into the atmosphere. Perhaps having a match over the thing would be better so it burns and theres no stray alcohol in the air, but whatever.

As for your feelings about alchohol being toxic...well you probably get more toxins from the air you breathe or solar radiation...in any case, 3% beer isn't going to kill you. However, it sounds like you have your mind made up about it so I won't try to convince you.

I'd rather not add to the number of toxins i take it, thanks. If I ever brew some of this shit, I'll tell you how it works out. It'll be interesting, to say the least.

koji, why on Earth would you want non-alchoholic beer? Surely not the flavor, because even the finest beer in the world is absolutely vile without the alchoholic content.

If you're that curious, and that afraid of booze, go buy a six-pack of O'Douls. So much easier, and quicker.

Frank Hipper wrote:koji, why on Earth would you want non-alchoholic beer? Surely not the flavor, because even the finest beer in the world is absolutely vile without the alchoholic content.

Why? Does the alcohol add the much of the flavor?

If you're that curious, and that afraid of booze, go buy a six-pack of O'Douls. So much easier, and quicker.

But wheres the fun in that? Theres no pride to take in creating anything, no accomplishment, nothing to hold and say "I made this", the fact of which makes it taste all the better.

kojikun wrote:

Frank Hipper wrote:koji, why on Earth would you want non-alchoholic beer? Surely not the flavor, because even the finest beer in the world is absolutely vile without the alchoholic content.

Why? Does the alcohol add the much of the flavor?

Frank's exagerating some. But non-alcoholic beer isn't very good.

I concure. Non-alcholic beer sucks ass and it is an insult to the entire brewing hobby. That said, no ones going to stop you from making swill.

Stormbringer wrote:

kojikun wrote:

Frank Hipper wrote:koji, why on Earth would you want non-alchoholic beer? Surely not the flavor, because even the finest beer in the world is absolutely vile without the alchoholic content.

Why? Does the alcohol add the much of the flavor?

Frank's exagerating some. But non-alcoholic beer isn't very good.

My point was that beer isn't very good. Even the best beer is an aquired taste, because it's a bad taste. It's not something people taste for the first time and think, "Delicious!".

Frank Hipper wrote:Frank's exagerating some. But non-alcoholic beer isn't very good.

My point was that beer isn't very good. Even the best beer is an aquired taste, because it's a bad taste. It's not something people taste for the first time and think, "Delicious!". [/quote]

Well, I COULD try to make wine.

Why not make bubbly grape juice and save the trouble with the alcohol?

Perhaps someone more learned than I can help me with this:
There's a neat little shop call European Street behind my apartment. It sells cool beer. This guy told me once about this great beer they JUST GOT IN and I HAVE to try it. So I did. Oh. My. Fucking. God. This stuff had sediment in the bottom of the glass, it was light, very light, but you couldn't see through it; it was cloudy, like diseased piss. Here's the best part. It was FRUITY. I mean SWEET. I loved it! I drank so much I can't remember what it's called and the guy who introduced it to me has quit. I would feel dumb if I walked in and said hey, Gimme a glass of that draft beer that's cloudy and fruity. (This place is pretty hoity-toity, far too upscale for me.) anyone have any idea what kind o beer that is, so I can walk in and say Hey, Do you guys have that.....(Insert learned beer terminology here)? I'd like a glass o' that.

(Kernel?)

How do you know what cloudy diseases piss looks like? Some STD in your past you've not told us about?

Beer without alcohol is like sex without an orgasam. A lot of work for nothing.

Alcohol is only toxic if you abuse it. Your liver is more than up to the task of handling small quantities.

kojikun wrote:

If you're that curious, and that afraid of booze, go buy a six-pack of O'Douls. So much easier, and quicker.

But wheres the fun in that? Theres no pride to take in creating anything, no accomplishment, nothing to hold and say "I made this", the fact of which makes it taste all the better.

But would you really want to say "I made this beer" When it's all chunky, frothy, and disgusting, and not have any alchohal to make it better?


I rest my case

Straha wrote:But would you really want to say "I made this beer" When it's all chunky, frothy, and disgusting, and not have any alchohal to make it better?


I rest my case

I aint makin' nasty chunky beer, fuck no.