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You partly freeze the fermented beer. Then the ice contains only a little alcohol, so the process concentrates the unfrozen beer. Many people, including me, have drunk beer poured from a partly frozen bottle or can, left in the freezer too long. I don't know anyone who makes it a practice...

Your proposal would be extra work to slight advantage. In those volumes, if your sanitation is good, don't stress over chilling fast. Chill to what temps? What's the temp and volume of your cooling water. To speed cooling, you change cooling water, use ice, or both. To give one example, in...

Samuel Adams produces their Utopias beer using a yeast strain that ferments to 28% abv. I've had it: no carbonation, more like dessert wine than beer. Excellent, but very expensive. https://www.inverse.com/article/38219-sam-adams-utopias-ninja-yeast Using any alcohol-tolerant yeast, one might...

Napisan is a mixture of percarb and detergent, as indicated on the label. While pure percarb is a passable no-rinse sanitiser, using Napisan that way would carry over detergent. If the alcohol is denatured, I'd want to know what the denaturants are. Methanol, though extremely toxic, evaporates...

That's good practice, or: 1. DIY an activated-carbon filter, but do some research first. You need a fairly slow through rate and can't reuse the carbon without drying after uses. (commercial filters impregnate carbon with silver salts to ****** bacterial growth.) 2. let the water stand for...

In themselves those chips are not a hazard, but hairline cracks in the necks might be. Hold them up to a strong light to check. It is not likely. You might lose carbonation around the cap. In the two posted examples, the chip extends across the neck wall. If the cap doe not press fully into the...

I brew in the Montpellier catchment. From a Barwon supplement and inside info posted here on an old thread, I have the following values in ppm: Na+ 45 Cl- 47 CaCO3 40 (@49 as bicarb) Ca++ 6.5 Mg++ 4.6 SO4-- 6.5 pH 7.4 Those values date from times of fairly average precip. Barwon does not...

That's why it's an "off topic" thread.

I'd question that source. It includes a plane shot down in the war, and domestic flights in PNG. But Qantas never flew domestic flights in PNG; affiliated carriers did. Horror stories from there take in extremely short, steep landing strips, poor access to maintenance, and occasional pilots...

Yet Qantas still has their safety record intact. Over the years I've seen service and attitudes toward customers decline on many once outstanding international carriers, such as Icelandair and KLM. In the US American Airlines is nearly in a war with the public. Spokespersons for the airlines...

Distilled "applejack" goes back to colonial times in the US. There were both large commercial producers, of which Lairds survives, and small ones, including some of my forebears and me in a "chemistry lab" in the basement from age twelve. Care and quality varied. The essential difference from...

Thank you, Feldon. I viewed the vid as I was about to go to Aldi. Really, no s**t. It does get one thinking. After much deliberation I have decided to go despite my reservations. But, I'll keep an eye out for suspicious persons, reptiles and aliens, try to peek behind those swinging metal...

If you bottle carbonate, you only need to dry hop long enough to extract the oils; 24-48 hours is plenty. Bioconversion of oils will take place during carbonation. Most keggers dry hop 5 days or more, but with Galaxy, to best preserve that peachy quality I wouldn't go over three. Others will...

The coverage has me wondering. how many Brits does it take to proclaim a king?

LME is prepared by boiling under reduced pressure, which lowers the boiling point. How long the mash is boiled before reduction may vary; Coopers, Morgans and Briess don't provide much detail. Nonetheless, your friend's rationale makes no sense. Most hot break forms very early during a boil...

You might look into partial mash brewing. You end up putting a bit more grain in the bag. and hold it at mashing temps longer than you would steep grains, but it gives more flexibility. Even after I largely switched to all grain, I've sometimes done partial mashes. Simcoe is a nice hop. If...

AG will give you more trub than extract brewing, so you may not really have an excessive amount. Whether you do or not, if it's in the kettle, whirlpool or filter. If it's already in the fermenter, but not to where it will clog a tap, don't leave the beer in there for more than two weeks. Cold...

Sounds like me two decades ago.

Since the hop addition was modest, a "lot of trub" might contain excessive precipitated proteins. You can reduce hot break slightly by skimming early in the boil. More important, the more you chill the wort before drawing it off to the fermenter, the more break you drop. What was the grist...

Conventional thinking is that beers that age that well are typically strong. What was the abv, if you know it? If S& W inspired means Pacific ale and you used a wallop of Galaxy, how well did the aroma last?