Brewster2256
Well-Known Member
As always, I was doing random searches and getting hopelessly lost on wikipedia when I came across Fractional freezing - Wikipedia, the free encyclopedia
Now, I've heard of beers being in the excess of ~25% ABV, mainly Utopia by Samuel Adams and seem to have read that fractional freezing was one of their methods of getting the ABV% that high.
Anybody have anymore information on the process or how it could be translated for home brew use? For example, would it be possible to brew a strong ale/barley wine using a high-tolerance yeast, and somehow use fractional freezing to get the percentage beyond the scope of yeast, whilst still retaining the flavor and complexity of a good ale?
Now, I've heard of beers being in the excess of ~25% ABV, mainly Utopia by Samuel Adams and seem to have read that fractional freezing was one of their methods of getting the ABV% that high.
Anybody have anymore information on the process or how it could be translated for home brew use? For example, would it be possible to brew a strong ale/barley wine using a high-tolerance yeast, and somehow use fractional freezing to get the percentage beyond the scope of yeast, whilst still retaining the flavor and complexity of a good ale?