27 Aug
2003
27 Aug
'03
12:31 p.m.
Dennis Davison successfully does this in January in Milwaukee.
(Minnesotta, Chicago or anyplace else very cold would work as well.)
Do this during a very cold snap in January. It should be subzero
Farenheit. You need more chilling power than ordinary mechanical
refrigeration can muster - a Midwestern winter has sufficient strength.
You need 2 corny kegs. Put the beer in one. Leave it out overnight in
the extreme cold. The ice should all be clinging to the metal insides of
the keg. Rack the liquid into the other one. Repeat until you are down
to about 60% original volume or whatever your target gravity.
BEWARE: You are breaking the law. Removing water by freezing is
"distilation" under federal law, and is illegal for private citizens.
You are "moonshining" if you freeze-concentrate beer. Just so you know.
Ah! Thoughts of winter are almost welcome, on this 90 degree dog day in
August.
Roger Deschner rogerd(a)uic.edu
"A generally unacknowledged truth is that we do and always have relied
on certain inefficiencies in law enforcement to maintain our quality of
life." - Eric Zorn, Chicago Tribune, 2003-08-19.
On Wed, 27 Aug 2003, Steve Fletty wrote:
So how does this work for an ice beer...?
I froze 2 gallons in a carboy last night, thinking that the ice would float
to the top and I could rack off the beer beneath the floating slush, but I
had a big beer slushy instead.
So, it looks like I should use a bucket rather than a carboy.
Do I then just use a slotted spoon to scoop out the ice or some of the ice?