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Old 05-20-2011, 07:40 PM   #31
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Seems like if you freeze the beer in a corny keg, the slushy bits all ought to be float at the top. Hit it with some CO2 and transfer the remaining liquid (the dip tube's at the bottom, after all) to a fresh, clean, sanitized keg. I know you're not paranoid about adding a little O2, but seems like that would help you minimize any oxidation. Using anything like a slotted spoon or whatever to remove the ice, seems likely you'd aerate the **** out of it.

Actually, why not do a practice eisbier run on something else first? Make a pale-ale eis or something, get the process down before ****ing around with the real deal. You know how dumb it is to try something brand new and completely unproven on a beer like the Utopias.
I don't know what I think about freezing beer in a metal corny I would intend to use again. Expansion might warp the corny making it unusable. The slightest warp in the wrong place could cause poor seals.
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Old 05-20-2011, 07:41 PM   #32
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Agreed whole-heartedly Bird.

I dont know though... I don't see how racking the "beer" to a sanitizes pot and then freezing the pot, and then gently scooping out the ice with a cheese cloth covered slotted spoon wouldn't work.

What am I gonna do?? Infect it? At 40%+ ABV?

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Old 05-20-2011, 07:44 PM   #33
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Well, you're going to need to baby the freezing process, you can't let it get to the point of it being frozen solid or it's not going to work anyway. You also can't have the cornie completely full. The ice will take up a little more volume, but that'll just add a little pressure, it should be OK.

Worst-case, you **** up a cornie. The grain bill's more spendy than a new cornie, and it's better than ****ing up a glass carboy!

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Old 05-20-2011, 07:45 PM   #34
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Thats why I am thinking a pot instead of a corny. i think it'll be a ton easier to work with.

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Old 05-20-2011, 07:46 PM   #35
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Agreed whole-heartedly Bird.

I dont know though... I don't see how racking the "beer" to a sanitizes pot and then freezing the pot, and then gently scooping out the ice with a cheese cloth covered slotted spoon wouldn't work.

What am I gonna do?? Infect it? At 40%+ ABV?
Corney keg's going to be easier, ain't it (assuming it works)? Put it in the freezer until it's slushy. Hook up the CO2 and a jumper tube, hit the gas and fill the second keg. If you want/need to repeat the process, toss the now-filled one in the freezer and clean out the ice that's left in the first one.

The only thing that's "hard" is checking the cornie while it's in the freezer, picking it up and listening to hear if it's slushy or not. You'd have to babysit the beer in the open stockpot anyway.
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Old 05-20-2011, 07:49 PM   #36
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You're assuming I can fit a corny in my freezer.

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Old 05-20-2011, 07:51 PM   #37
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You've never invited me to your house; I assumed part of your bar setup included a keezer. That changes the equation.

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Old 05-20-2011, 07:55 PM   #38
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No keezer.... Walk-in but that only gets down to about freezing at its coldest. I have a couple of fermentation fridges but same thing.... And none of the freezers on those would fit a corny.

Just got a new fridge for the kitchen and that one is pretty hard core. I can fit a large pot in that freezer and that goes down to -6.

Then... I like the dry ice idea. Maybe go the freezer route and then move it to a cooler full of dry ice to bring it down further

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Old 05-20-2011, 07:55 PM   #39
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Massachusetts must be a very dark place indeed if you guys have to keep making stronger and stronger beers...

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Old 05-20-2011, 08:05 PM   #40
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I smell death pool. Who wants in?

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