Steve- I have made one eisbock and one apple jack. Both times I started out with the contents in a plastic bucket, and a fridge set just a few degrees colder than freezing. Both times ice formed at the top, and I monitored it daily and scooped out the ice with a sanitized spoon, putting the ice in a measuring cup so I could monitor how much I removed. When I had scooped out about 20 percent, over the course of a week or two, I called it good and bottled it. Of course, both of my batches were pretty high gravity to begin with, and that probably prevented them from freezing solid. Freezing solid, hmm? Maybe we should do this category for the Fair contest next year - "BEER ON A STICK!" - Al "Steve Fletty" <fletty(a)umn.edu> To: mba(a)thebarn.com Sent by: cc: mba-bounce@theba Subject: eis report rn.com 08/29/2003 12:23 PM First I put 2 gallons in a carboy, and that got all slushy in my chest freezer. The ice didn't float to the top, but was dispersed throughout. So, I xfered the beer to a bucket and put that in the chest freezer. The whole thing froze solid. So I took that out and let it mostly thaw. Finally, I sanitized a knife and a mesh strainer and chunked up the ice a bit and scooped about 2 quarts out wtih the strainer.