alcohol in barm
after managing to cultivate some yeast in the wort of a dark ale Ive now been given, by the same brewery, frothy barm full of live yeast, to play with.
After reading a bit on t in this forum I decided to mix 100g barm with 100g WW and 100g water. And man was it vigorous. This moring I took 10g of the initial mix and on @dabrownmans advice made a starter with 10g barm, 40g water and 60g WW. 4 hours have passed and im ready to refresh. My question is will the alcohol burn away in oven? is it an issue at all?