Ice Conditioning
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I have been reading George Fix's book "Principles of Brewing Science." He has a section on ice stabilization, where around 5% of the beer is frozen and the remaining liquid removed and allowed to continue conditioning as normal.
Eisbocks aside, I'm wondering what people's experiences have been using this as a conditioning technique? Have many of you tried it? Is this the beginning of a revolution?
Viva La Ice Conditioning!
-PhysicsBrew
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