In an article by John Naleszkiewicz in the October 1995 issue of BYO, he reviewed a method of removing the alcohol after fermentation by heating the beer in an oven at 180 °F (82 °C). Is there any risk of fire with this method?
Yes, using gravity to monitor fermentation status is the best method for use at home because observing bubble activity and kräusen appearance are simply not reliable indicators. I am a fan of
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