"ice"ing

[mouapp12]

the aim:

a clear high percentage beer, something you could get blind off ... like TED platinum except with some flavor and not $3 a pop


the plan:

put together an extra strong brew (K&K&K or K&K&K&K)
rack in priming sugar seal the cube and allow it to carbonate
let out some air and stick the lot in a freezer for a day or two
put what remains liquid through a water filter and into bottles


questions:

what would the best yest to use, the wikipedia thing on exceptionally strong beers talks about using champagne yeast, would that have many drawbacks?

how carbonated should i risk in a cube?

will it stay carbonated if its all open for the bottling process?

would a water filter remove all the sentiment or just screw it all up?

what ingredients should i use? i was thinking two coopers real ales for bitterness to match the percentage and make the rest up with dex



of corse if distilling was legal i could just do that but hell this might turn out ok

thanks in advance

 

[~MikE]

yeah, freezing will lose carbonation but will allow you to tap it off easier. it'd also kill the yeast i imagine, you'd need to rack off after freezing, re-pitch some fresh yeast, bulk prime again and then bottle.

having said all that there's a white-labs strain that tolerates up to 25% alcohol. http://www.whitelabs.com/beer/strains_wlp099.html

 

[trevc]

Two Coopers real Ale cans will make for a pretty bitter tasting beer, likely not what you're after. Use light malt extracts, and cans with lower hopping. Add dextrose to the main mix, and maybe another dextrose hit 3-4 days in to the ferment. Even wyeast 1056 goes up to 10% abv, so that coupled with freeze distillation could get you right up there. There's also Belgian yeasts that can get up to 14% fairly easily.

By the way, freeze distillation is just as illegal as using a still in Australia

 

[kirem]

of corse if distilling was legal i could just do that but hell this might turn out ok

I think freeze distilling is illegal as well

My fridge stuck on once and I froze a beer that I was cold conditioning, It was like a slushy I racked the 'beer' and it was one of the best beers I have made. Strong but good. It was the old Grumpys now stillbrewing Boston cream masterbrew.

 

[mouapp12]

ok so use white-labs099 yeast, use a lower IBU kit, don't tell people im freezing it

feel free to preface future posts with "in theory"


i know ill kill the yeast but will it stay carbonated? and ill be ok with the water filter?

 

[KGB]

filter before carbonating

 

[~MikE]

i know ill kill the yeast but will it stay carbonated?

no it wont, you'll have to re-pitch the yeast before bottling. remember tho, if you aiming (theoretically) for higher than 25% after freezing, then you wont be able to carbonate without a kegging system or something.

 

[mouapp12]

no it wont, you'll have to re-pitch the yeast before bottling. remember tho, if you aiming (theoretically) for higher than 25% after freezing, then you wont be able to carbonate without a kegging system or something.

thanks, that is exactly what i needed to know, im just bad at phrasing questions


i may just give up for now, i cant afford a kegging system atm, and my buddies wouldn't drink "beer cordial"

i will however look for that yeast, and a filtration system to make it easier drinking

thanks again

 

[reviled]

25% distilled beer?!?!?!?!

Who the hell came up with this idea? Whats it like? A spirit?

Wouldnt it lose alot of the beer taste and be overpowered by alchohol?