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Old 06-29-2010, 05:00 PM   #1
Zamial
 
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Hello,
I have been reading up on the "Big Beers" and how to brew them. I was hoping to get some confirmation that I am not way off base here like another dry ice thread.
I am not trying to debate the legalities of Ice Distilling nor care to see this in the thread. It is 100% legal where I am, if it is not by you then don't do this!!!...

WARNING: The process that I am outlining here can be extremely dangerous as there IS a flammable gas involved, extreme temperatures and the use of known carcinogenic agents. IF you are going to try this please take precautions to protect yourself!!!!

My plan is to brew up a 20% "Big Beer" or as close as I can get to 20%. I understand the steps and the PITA it will be. I am hoping to use the freezing paradox/ice still to take the brew the last leg of its journey to +25% or stronger!
This winter I will set my "Big Beer" outside in the garage to get it as near freezing as possible. The issue is that at 20% it has to get really cold to even freeze a little (-15 f ). I read that in order to get it to 30% ABV it would need to -30 f. It gets cold here but not that cold out of the wind.
What if I took my "cold beer" (I am estimating around 3 gallons) and racked it to a 5 gallon SS brew kettle. Then took a 1 gallon brew kettle (suspended by a chain on a pulley?) added in a block of dry ice and then filled it 3/4ish with acetone and lowered this small kettle into the beer, without getting the dry ice/acetone in the beer (like a pot in a pot), would that be enough to freeze the water in the beer causing the ice paradox? or should I add in the dry ice, lower it in and then fill the small SS kettle w/ acetone? Would this work better with a small copper pot instead of SS? Does this even have a chance of working?

This should give me a temp that is just warmer than -108 f and EOTH freezes at -114 f. Is my science off or flawed here? This is the same principle that is used to overclock and cool computer chips for extreme competitions and I thought it may be able to be applied to home brewing.

Thanks for any advice/input.
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Old 06-29-2010, 05:23 PM   #2
HairyDogBrewing
 
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We don't do that here.
Try homedistiller.org.

 
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Old 06-29-2010, 05:25 PM   #3
Revvy
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Yeah, if you were discussing freeze concentration of beer which IS legal, you could talk about it all you wanted on here, there's a few threads on it here, since the folks at Basic brewing talked to the ttb and found out that it is not illegal. But what you are talking about we don't talk about here. Sorry.....
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Old 06-29-2010, 05:33 PM   #4
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My bad sorry if I made a "bad post" please delete if it is offending. I am still not sure what the difference between freeze concentration vs. distillation. I certainly do not want to cause issues for myself and/or others...let alone break any laws!
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Old 06-29-2010, 05:39 PM   #5
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Start with this- http://www.time.com/time/business/ar...978705,00.html

Then this;

http://www.homebrewtalk.com/f25/free...lation-104882/

The Basic Brewing folks even demoed it here making a barleywine.

http://www.basicbrewing.com/index.ph...ywine-ice-beer

Here is it in action....



From here;

http://www.homebrewtalk.com/f13/mystery-pic-182776/?
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Old 06-29-2010, 06:01 PM   #6
remilard
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Buy a chest freezer.

 
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Old 06-29-2010, 06:03 PM   #7
Zamial
 
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Ty Revvy again for good info.

I am not sure if what I proposed is illegal but I did get some good info. So I will leave it at that.
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Old 06-29-2010, 06:04 PM   #8
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Revvy-
how is what he is proposing here not freeze concentration?

 
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Old 06-29-2010, 06:18 PM   #9
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Quote:
Originally Posted by Zamial View Post
My bad sorry if I made a "bad post" please delete if it is offending. I am still not sure what the difference between freeze concentration vs. distillation. I certainly do not want to cause issues for myself and/or others...let alone break any laws!
Distillation involves boiling and condensing said alcoholic beverage to separate the alcohol. Freezing, as you describe, is just a way to concentrate the alcohol. What you are describing is in no way distillation.

I think what you are describing would work depending on how much acetone you will need. You just have to be careful of the fumes and dry ice can behave violently when added to liquids.

A similar process (dry ice and acetone) can be used to freeze wine in the top of a champagne bottle prior to disgorging (removing the lees).
See:
http://www.maltosefalcons.com/tech/m...ampenoise-beer
http://en.wikipedia.org/wiki/Disgorging#Disgorging

 
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Old 06-29-2010, 06:21 PM   #10
weirdboy
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I think it would be easier to use a chest freezer and/or glycol chiller than a dry ice/acetone explosive device.

 
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