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 billc68 05-03-2010 03:06 PM

What temp does beer freeze?

At what temp does beer freeze? OK, I know it will depend on a few factors, but let's say a 5% ABV average beer.

I want to try bottling from my keg sometime down the road and was told to get it super cold, almost freezing.

Then I also want to force carb and bottle a sparkling wine, I assume I can go colder with the wine, which will be a benefit as my regulator only goes up to 30PSI and I understand sparkling wines need to be carbed at 40, so I assume if I can get it super cold at 30, when it warms up to serving temp, it should be carbed just about right.

 Suddy 05-03-2010 03:08 PM

since the beer is almost completely made of water...I would go with 32 degrees.

 wildwest450 05-03-2010 03:13 PM

Quote:
 Originally Posted by Suddy (Post 2039699) since the beer is almost completely made of water...I would go with 32 degrees.
Um, no. I just took a 7% Dopplebock down to 28f, no freezing.

.

 steinsato 05-03-2010 03:30 PM

I think it's right around 24F. But I've noticed once you open a can/bottle of beer, they freeze even faster.

 mojotele 05-03-2010 03:33 PM

Found this bit of info:

Quote:
 The freezing point (°C) of beer = (-0.42 × A) + (0.04 × E) + 0.2, where A is the percent of alcohol content by weight, and E is the original gravity of the wort (°Plato). Therefore, each 1% increase in alcohol content lowers the freezing point by 0.42° C and each increase in gravity of 1° Plato raises it by 0.04°C. Thus, no beer will freeze at -1°C, and products at higher alcohol concentrations (including high-gravity brews prior to dilution) will withstand even lower temperatures.
So, if your ABV is 7% and your OG was 1.07, you'd get the following:

A = 5.6
E = 16.84

(-0.42*5.6) + (0.04*16.84) + 0.2 = -1.4784*C or 29.33888*F

 mightynintendo 05-03-2010 03:46 PM

Beer freezes at:

°C = -0.42(ABW%) + 0.04(OG[as °Plato]) + 0.2

So a 1.0508 OG (15.53 °Plato), 4.95% alcohol by weight beer will freeze at

-0.42(4.95) + 0.04(15.53) + 0.2 = -1.26°C or about 29.73°F

A much stronger beer of 21.84°P and 7.18% ABW will yield a slightly lower freezing point of -1.94°C or 28.51°F

 rayg 05-03-2010 03:50 PM

Quote:
 Originally Posted by Suddy (Post 2039699) since the beer is almost completely made of water...I would go with 32 degrees.
No. The general phenomenon is melting/freezing point depression:

http://hyperphysics.phy-astr.gsu.edu...al/meltpt.html

Even tiny amounts of an impurity can lower the melting/freezing point
by measurable amounts.

Ray

 billc68 05-03-2010 04:07 PM

Did I start a fight?

So when I go to bottle from my keg, I should be safe with 30 ish degrees, I could set my thermostat to 32 and it will vary the temp between 28 and 32 with teh liquid hovering right around 32, I should be safe.

So for my wine, I should be able to go a few degrees cooler.

What about pressure? will the pressure in the keg affect freezing temp?

 mightynintendo 05-03-2010 04:14 PM

Quote:
 Originally Posted by wildwest450 (Post 2039711) Um, no. I just took a 7% Dopplebock down to 28f, no freezing. .
Hmmm....

The lowest possible freezing point of your Dopplebock would be (using this information as a basis):

OG: 1.072 (from style guidelines)
ABV: 7%

OG as Plato: 17.51
ABW: 5.53

-1.42°C or 29.44°F

You might want to get your thermometer checked. For a freezing point of 28°F you would have needed an OG of -2.225°P and, well, that's just not possible.

Either that or your ABV% is considerably higher than you calculated.

 steinsato 05-03-2010 04:31 PM

BillC68. 30 degrees is safe for any beer or wine. It won't freeze at that temp.

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