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Old 09-04-2012, 03:14 PM   #1
Sep 2011
Posts: 7
Liked 2 Times on 1 Posts

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!


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