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Hi, does anyone know how long and what temperature to hold fermented beer at to make de-alcoholized beer? I've read a bit of everything online and have no idea what is right. I know this goes against most peoples principles but my doctor just told me my blood pressure is too high, so I am stuck with near beer from Sobeys or de-alcoholize my own. I know flavours will be affected but with malt forward non-hoppy beers like a brown I am hoping the flavour will be similar.

Here is a new website with a form you may find useful. This will allow you to utilze your brewing skills I've been following the facebook page for a while.

https://ultralowbrewing.com/?fbclid=IwA ... 1AuLitNzFY

LiverDance wrote: ↑

Thu Sep 30, 2021 11:14 am

Here is a new website with a form you may find useful. This will allow you to utilze your brewing skills I've been following the facebook page for a while.

https://ultralowbrewing.com/?fbclid=IwA ... 1AuLitNzFY

Thanks very much. I have been going through this site and found lots of great advice.