Ask Mr. Wizard

Fermenting Beer Under Pressure

TroubleShooting

Chris Patterson — Downers Grove, Illinois asks,
Q

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?

A
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
Response by Ashton Lewis.