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Are these sugar washes safe to drink as is or as beer?

I'm assuming that all beers contain foreshots and heads and the concentration is the issue.

I also wonder if anyone has brewed a beer then put it through a brief distillation after primary fermentation to remove foreshots and heads and then gave it the secondary and conditioning leg and what the results were?

I like to do several stripping runs (cuttin fores, tossin tails) then a spirit run,
problem is, I keep drinkin my low wines so it takes me twice as long to do a spirit run.........
Low wines are a bit rank, but, ya get used to em ...........
(don't seemed to have hurt me yet) ........................................

AndyC wrote:Are these sugar washes safe to drink as is or as beer?

I'm assuming that all beers contain foreshots and heads and the concentration is the issue.

I also wonder if anyone has brewed a beer then put it through a brief distillation after primary fermentation to remove foreshots and heads and then gave it the secondary and conditioning leg and what the results were?

U would still need to make cuts

""Are these sugar washes safe to drink as is or as beer?" you could,,make sure it is clear.
"
"I also wonder if anyone has brewed a beer then put it through a brief distillation after primary fermentation to remove foreshots and heads and then gave it the secondary and conditioning leg and what the results were?"

this cant be done,,thats like 1/2 cooking something.
you either distill or not.

Plus, I think boiled or close to boiled beer would taste terrible. That's what you'd have after you remove the foreshots. Yuk.

blind drunk wrote:Plus, I think boiled or close to boiled beer would taste terrible. That's what you'd have after you remove the foreshots. Yuk.

I am pretty sure that most commercial bottled and canned beers are Pasteurized in the US.
A lot are probably only filtered.

edge.

when beer/wine is pasteurized its "flash heated and cooled" not boiled.

Well if I ever do try it I'll make sure its only with something from A Busch or Coors


Gotta be better than drinking those as is!





I guess the idea was to clean up some of the hangover producing elements leaving the main part of the alcohol and tails then prime and keg condition to later serve as beer, as most of the foreshots/heads come off at a fairly low temp boiling would not seem to be a problem.

If I ever get set up, someday I'll try it, everyone gets stuck with A Busch or Coors at some point.

http://www.youtube.com/watch?v=vv5UUEHfOXU" onclick="window.open(this.href);return false;" rel="nofollow

I am pretty sure that most commercial bottled and canned beers are Pasteurized in the US.

Miller time

Are these sugar washes safe to drink as is or as beer?

Depends on what sugar wash you are talking about. And what is used for nutrients? Some you would not only get a hangover but you would get a bad case of the shits too.

And if your really just wanting to ferment something to drink. Fruit juice would be a much better choice.

Now about the beer distilling thing. The distillation process would kill off the yeast. So you wouldn't be able to bottle condition it. It would need to be force carbonated.

As for flavor? I will guess to say it would suck. Some of the flavors come from those things you are trying to remove. Plus the boil would change the flavor profile and make the yeasties blow up and cause another flavor addition. But I haven't tried it.

You could always try on your next batch if whatever. Keep out a sample. Distill it removing the fores and heads. Then mix it back together. Then compare.

Didn't someone just ask the same question about wine the other day?

Didn't someone just ask the same question about wine the other day?

I remember answering one the other day ...

AndyC wrote: I also wonder if anyone has brewed a beer then put it through a brief distillation after primary fermentation to remove foreshots and heads and then gave it the secondary and conditioning leg and what the results were?

blind drunk wrote:Plus, I think boiled or close to boiled beer would taste terrible. That's what you'd have after you remove the foreshots. Yuk.

If the distillation is done under pretty high vacuum you could maybe pull out a good amount of the foreshots/heads without heating the beer up too much. Might be better applied to something like red wine which has a bunch of methanol in it...

tiny

EDIT: Oh, and I wouldn't drink a sugar wash that has fertilizer as a nutrient.

congeners produced during fermentation, which are responsible for some of the taste, aroma, and color of what you drink. These impurities are not the sole cause of a hangover,but contribute a big share..(unaged is worst)
also dehydration is also a factor.

if you dont want a hangover either dont drink flavored alcohol (even if you drink vodka you still can have a hangover(do to dehydration),just not as bad)

or dont drink alcohol.

I'm getting a basic brew kit first so I'll probably try some of the tried and true recipes first

Probably wont be doing any distilling for awhile so I'll probably experiment with the mash recipes.

Has anyone tried hopping and keg or bottle conditioning the All Bran recipe? I do realize the difficulties with yeast at higher ABV levels but I'm sure there are ways around that possibly by going with less sugar for a lower initial SG on the mash.


As its a very inexpensive recipe to put together no reason not to fool around with it.



Thanks for the responses


http://www.youtube.com/watch?v=GHq87F2fS-s" onclick="window.open(this.href);return false;" rel="nofollow

Believe it or not in Finland they actually drink this Kilju, which is the most basic sugar wash and done with Turbo Yeast at that and from what I'm told they dont even pasteurize before imbibing.


Sounds like there must be some rather vigorous projectile vomiting going on there Friday and Saturday nights!