DevilNuts
Well-Known Member
Greetings!
I've got 6.5 Gallons of what will hopefully be a delicious Eisbock in months to come. OG 1.104. The plan, as I understand it, is once we get to around 1.010 or so, keg the beer and bring it to around 32F, where it will slowly begin to freeze.
Every so often, we will rack the beer into a different keg, leaving behind the water that has frozen and separated off. We will do this until... I dunno... I guess until we feel like it's strong enough?
I'm trying to figure out how to do the math (or even what math to do, for that matter) to determine the adjusted ABV of the newly concentrated beer after freezing.
With each transfer, the volume of beer is going to decrease. The SG of whatever remains will.... what, exactly? Increase? No, that doesn't sound right. Stay the same? How can it, when there's less water? I can't even begin figuring out how this math is supposed to work.
Can anyone point me in the right direction? I am lost in the sauce on this one.
I've got 6.5 Gallons of what will hopefully be a delicious Eisbock in months to come. OG 1.104. The plan, as I understand it, is once we get to around 1.010 or so, keg the beer and bring it to around 32F, where it will slowly begin to freeze.
Every so often, we will rack the beer into a different keg, leaving behind the water that has frozen and separated off. We will do this until... I dunno... I guess until we feel like it's strong enough?
I'm trying to figure out how to do the math (or even what math to do, for that matter) to determine the adjusted ABV of the newly concentrated beer after freezing.
With each transfer, the volume of beer is going to decrease. The SG of whatever remains will.... what, exactly? Increase? No, that doesn't sound right. Stay the same? How can it, when there's less water? I can't even begin figuring out how this math is supposed to work.
Can anyone point me in the right direction? I am lost in the sauce on this one.