CenturyStanding
Well-Known Member
So, I've been homebrewing for a few years now, pretty basic stuff, but over the past few months I've gotten much more involved in more experimental brews and techniques.
Anyway, I'm thinking of trying to brew a strong dark Belgian ale, something with a lot of dark fruit character, that I can freeze and seperate like an Eisbock, which (hopefully) will yield something reminiscent of a beer comparable to a Tawny Port (after decent aging).
Have any of you attempted Eisbock's or other frozen, separated beers before? What were the results? Any advice moving forward?
Most important, how much did freezing the beer increase the ABV? How much did it reduce the overall quantity?
I just want to get an idea of what I'm up against before I put the time and effort necessary into the brew.
Anyway, I'm thinking of trying to brew a strong dark Belgian ale, something with a lot of dark fruit character, that I can freeze and seperate like an Eisbock, which (hopefully) will yield something reminiscent of a beer comparable to a Tawny Port (after decent aging).
Have any of you attempted Eisbock's or other frozen, separated beers before? What were the results? Any advice moving forward?
Most important, how much did freezing the beer increase the ABV? How much did it reduce the overall quantity?
I just want to get an idea of what I'm up against before I put the time and effort necessary into the brew.