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Old 07-30-2007, 05:12 PM   #1
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Default Frozen Beer???

I have been lurking on this forum for a while now and have picked up just enough info to be dangerous.

Here is the situation:

I brewed a wheat beer using an extract recipe and then racked it onto 4 lbs pureed frozen raspberries in a secondary. I kegged it in my old fridge for a week or so and then had to remove it for a few days while I set up my new chest freezer. I put it into the new freezer, but I didn't get the new control dialed in just right and the temp dropped to about 30 degrees (F). I now have the temp issues worked out, but when I pour the beer it looks like hell. My wife and I were joking that is looks like coagulated sewage, but it tastes and smells fine.

I didn't filter the beer so that could be the cause, but I was wondering if freezing and thawing the beer would cause these kinds of problems.

Any input would be appreciated.

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Old 07-30-2007, 05:36 PM   #2
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IMO, the worse that could happen is a busted carboy, second...dead yeast.

Check the gravity. If it's done then let it sit so the fruit falls out then rack/bottle.

If the gravity is still high then I would repitch some yeast at room temps...you know the rest.

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Old 07-30-2007, 05:38 PM   #3
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Sounds like maybe the beer's still partially frozen (although you'd notice a much stronger alcohol taste if that's the case)?

I froze a couple kegs a few months back...I let them thaw at 55-60F for a couple days, and had no problems with off-flavors or weird textures.

EDIT: just read 99's post...I was assuming the fruit was already out of the keg? If not, I'd guess what you're seeing is raspberry puree. Rack to another keg for serving.

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Old 07-30-2007, 06:04 PM   #4
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The thought came to me when I took the cheap vodka out of the freezer. The only part that didn’t freeze was the alcohol. I poured off the liquid and mixed up one head banger of a Bloody Mary.


Has anyone played with the freezing of beers to create high gravity output?

Then maybe blend that with something else?

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Old 07-30-2007, 06:41 PM   #5
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Quote:
Originally Posted by wildbill
...freezing of beers to create high gravity output...
That's illegal and considered distilling in the US.
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Old 07-30-2007, 07:06 PM   #6
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I know some folks that did with apple wine, not really a good drink, just gets you drunk quick. Rather spend my money on some Dewars or Grey Goose if I'm looking to get drunk. Easier than spending a ton of time to make gross, bootlegged liquor.

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Old 07-31-2007, 04:50 AM   #7
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Quote:
Originally Posted by wildbill
Has anyone played with the freezing of beers to create high gravity output?
Check out Eisbocks.

I've done it with mead. Turned a 12% into ~25% and it was great. Like a honey liquer.

That kind of freeze concentration is sometimes called "jacking"
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Old 07-31-2007, 01:47 PM   #8
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I've had one jacked beer. It was bad, really bad. Too sweet, major alcohol bite.

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Old 09-17-2007, 03:46 PM   #9
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"That's illegal and considered distilling in the US."

well how about that! lol.

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Old 09-17-2007, 04:24 PM   #10
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Quote:
That's illegal and considered distilling in the US.
And that's considered ignorant and prudish in the other 167 countries...
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