Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Freezing the Balls off my Beer....
Reply
 
Thread Tools
Old 12-31-2008, 06:41 AM   #1
BrewOnBoard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 202
Liked 7 Times on 5 Posts
Likes Given: 5

Default Freezing the Balls off my Beer....

So I've got an idea....

I was reading a book about cider making that my boat-hottie gave me for christmas. It goes into detail into the (now illegal) procedure for making Apple-jack by freezing the cider and pouring off the un-frozen alcohol.

So here's my idea. Why not (in theory) take that same idea and instead of using it for evil, turn it around and use it to make a non-alcoholic beer? Take regular beer, freeze it, and pour off the unfrozen alcohol.



Pros:
(1)Easier than a p173.3deg boil, and re-pitching yeast to carb.
(2)Should maintain all hop flavor.

Cons:
(1)Freezing might kill the yeast (???) and thus require re-pitching.
(2)Ummm..... Since it is a type of distilling it is probably (technically) illegal even though you'd be "distilling" in order to make it non-alcoholic

What do you think? Could it work? (in theory)

BrewOnBoard

PS: Before I get flamed for wanting a NA beer allow me to say that I LOVE NA beer just as I love any and every beer.


BrewOnBoard is offline
 
Reply With Quote
Old 12-31-2008, 08:05 AM   #2
larrybrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Portland, OR
Posts: 331
Liked 8 Times on 8 Posts
Likes Given: 15

Default

I doubt it, because alcohol is hydrophilic, meaning it mixes well with water and naturally wants to stay close to it. On top of that, you have to over come hydrogen bonding to separate the alcohol from the water. Think about the efficiency of a pot still, even when it is boiling it is not getting a very high yield because some of the water is going with the alcohol into the vapor solution. In that case, heat is forcing the alcohol out of solution. In the case of cooling, you would be relying on the water setting below the alcohol, but because they mix naturally I doubt the difference in a normal size bucket would make an impact.

I'm no expert, this is just my minor in chemistry talking...

I'm sure someone else knows the way this is done commercially, and perhaps freezing is a part of it?


larrybrewer is offline
 
Reply With Quote
Old 12-31-2008, 08:18 AM   #3
blue800
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Vancouver, BC
Posts: 73
Liked 1 Times on 1 Posts

Default

Not true, its the defining technique in making ice beers (ies bocks anyone) where the frozen water chunks are removed to bump up the ethanol. I dont know if those chunks are full of beer flavor too. probably...
blue800 is offline
 
Reply With Quote
Old 12-31-2008, 09:22 AM   #4
EvilTOJ
Feedback Score: 0 reviews
 
EvilTOJ's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,464
Liked 40 Times on 31 Posts
Likes Given: 3

Default

Fractional distillation with a lower ABV beer may be more difficult than you think. I've accidentally frozen beers before (no seriously, I forgot they were in the freezer) and when I took them out they were solid ice. The alcohol wasn't separated out at all. Then again, I'll bet if I poured some into an empty malt bucket and froze it that way it may work better.

The best way to find out if it works is to try it.
__________________
There is a very fine line between "hobby" and "mental illness."
EvilTOJ is offline
 
Reply With Quote
Old 12-31-2008, 09:28 AM   #5
Laughing_Gnome_Invisible
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Laughing_Gnome_Invisible's Avatar
Recipes 
 
Join Date: Jan 2008
Posts: 12,256
Liked 635 Times on 469 Posts
Likes Given: 103

Default

Quote:
Originally Posted by EvilTOJ View Post
Fractional distillation with a lower ABV beer may be more difficult than you think. I've accidentally frozen beers before (no seriously, I forgot they were in the freezer) and when I took them out they were solid ice. The alcohol wasn't separated out at all. Then again, I'll bet if I poured some into an empty malt bucket and froze it that way it may work better.

The best way to find out if it works is to try it.
Whenever I've had accidental frozen BMC from the garage I found that I was actually getting a better beer, but without the carbonation. The ice was all water. Either way, it still sucks to drink BMC.....Hold on, I should say they were PARTIALLY frozen
Laughing_Gnome_Invisible is offline
 
Reply With Quote
Old 12-31-2008, 03:15 PM   #6
MrNate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Bridgewater, NJ
Posts: 822
Liked 16 Times on 8 Posts

Default

I would surmise that as with heat distillation, temperature control is the key.
MrNate is offline
 
Reply With Quote
Old 12-31-2008, 05:10 PM   #7
wildwest450
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 170 Times on 155 Posts
Likes Given: 4

Default

Quote:
Originally Posted by BrewOnBoard View Post
I was reading a book about cider making that my boat-hottie gave me for christmas.
What's a boat-hottie? I think we need pics!

Here's an article about making a na beer
Brew Your Own: The How-To Homebrew Beer Magazine - Story Index - Low Alcohol Brewing - Brew A Great Non-Alcoholic Beer
wildwest450 is offline
 
Reply With Quote
Old 01-02-2009, 03:19 AM   #8
INeedANewHobby
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Lubbock, TX
Posts: 168
Default

I think it could work fairly well. Like stated above, they use basically the same technique to make Eisbocks (a double bock that you intentionally freeze a portion of and rack the beer below the sludge/ice to another carboy, thus making a more concentrated beer with higher ABV.
INeedANewHobby is offline
 
Reply With Quote
Old 01-02-2009, 03:19 PM   #9
somecallmetim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Loudonville, OH.
Posts: 233
Liked 1 Times on 1 Posts

Default

It would be easy enough to test. Pour a couple of beers in a bowl, stick it in the freezer. When it starts to ice up scoop out the crystals. I'm guessing that most of the flavor is going to stay with the alcohol & you will end up with lightly beer flavored water, but its worth a shot...
__________________
On Tap - Haus Ale, Baltic Porter.
Fermenting- SNPA Clone, Half Wit
somecallmetim is offline
 
Reply With Quote
Old 01-02-2009, 03:37 PM   #10
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,337
Liked 707 Times on 400 Posts
Likes Given: 260

Default

If you want an NA (or close to it) beer...

Once your beer has finished fermenting, return it to the boil kettle and bring the temperature up to 172 degrees for 45 minutes.

Alcohol (only) will boil off, leaving behind the remaining ingredients.

This works best for malt oriented beers and may require some dry hopping to reintroduce hops flavor/aroma that may have been carried off with the secondary "cooking".


BierMuncher is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer brewing with Chinese yeast balls? Nitsujsedohr General Techniques 15 12-11-2014 05:08 AM
What ever happened to beer balls? kahunaman General Beer Discussion 40 03-03-2012 09:31 PM
Hairy Balls Root Beer ericd Soda Making 2 08-17-2008 10:12 PM
freezing beer? makingitgood General Beer Discussion 3 07-25-2006 03:18 PM
Freezing beer.. is it bad? djmd General Techniques 2 12-22-2005 03:23 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS