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Awesome. That's exactly what I wanted to know. Thanks. Do you then prime and bottle while cold? Or do you rack it off of the dormant yeast, let it warm, let the yeast come out of it's dormant state, then bottle? Sorry if these are noob questions. Been brewing for a few years but I...

How long do you cold crash for? And at what temperatures? My beer always seems to come out a bit hazy, even with Irish Moss and a 2-4 week secondary period. I think I'm going to give the cold crashing a try next time around. Will the cold crashing affect the beer carbonation? Doesn't...

I'm going to ferment it in primary for a decent while, try to get the beer fairly dry so the end result isn't too sweet (as Scotch Ales are generally sweet to begin with). Then, when it seems completely fermented through and the yeast seems relatively settled, I'm going to siphon into a Better...

I thought yeast died below freezing? No? I could be wrong, like I said, I've never been in a scenario like this. Another thing to consider, though, is that the yeast might get left behind in the frozen slush.

So, I'm looking to try a recipe for a high gravity Scotch Ale that is then frozen and separated like an Eisbock to fortify the strength and concentrate the malty deliciousness, just as an experiment. The final ABV after freezing and concentrating should be somewhere between 15-20%, if...

What about flaked oats? Is that the same idea?

Okay, awesome. That's what I expected, just because of how much more focused the sugars from the malt are, but I was thrown off by the video posted above, where the guy mentions the hop intensity of the barleywine. Okay, that's for the info.

Reviving this thread for another question in the same topic. When you freeze and separate a beer, like an Eisbock, does it minimize the effects of the hops or emphasize them? I know the finished product focuses the malt and sugar, making them more impactful. Does the same thing happen to...

No problem, though I could be wrong too, that's just purely based on spot judgement, maybe there's some scientific mojo going on that I'm unaware of. Unfortunately, you have to take what homebrew supply stores tell you with a grain of salt. Sometimes they give bad advice. But, then again...

I think that's a bunch of b.s. Correct me if I'm wrong, but whiskey has a lower gravity that beer, doesn't it? In which case, there would not be enough sugar present to carbonate a beverage.

I've been brewing an Amber recipe forever that I've been tweaking for years. I decided at some point that wanted to add more of a wine-like complexity, aroma and character to it. I've tried just adding wine to it and never got great results. It tasted very much like beer mixed with wine and...

Thanks for the info! I never even thought that freezing/separating could be considered distilling. I'll have to check out the laws, but NY generally has pretty lax beer/wine laws compared to other states. Either or, I'm not looking to sell it, this is just for personal use so I'm not overly...

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...

Yeah, as mentioned above, Ommegang has cave aged renditions of almost all of their beers (the ones strong enough to be ageable anyway). Their Dubbel, Quad and Saison have been cave aged. I had the aged Dubbel and it was pretty fantastic.

I didn't include the raisins and oranges for my batch, so that might be what happened. If I boil a few raisins to sanitize, then add them to the fermentor and shake to resuspend the yeast, do you think that would help? Any other at home suggestions that don't require a trip to the LHBS...

I made a slightly smaller batch. Used about two lbs of honey and scaled everything down proportionately, which gave me a bit more than half a gallon. Something small just in case it went awry. I used the Fleichmann's bread yeast, as per the OPs instructions and didn't use any nutrients...

So, I put together a batch of this about two days ago. It's my first time fermenting a mead, so I'm not sure exactly what to expect, but I'm concerned something went askew. I put this recipe together with a few tweaks. I used orange blossom honey instead of clover, to give it that citrusy...