Dopplebock

[Rayi]

I have a case of Dopplebock that did not carbonate. I was thinking about gently pouring it into a bucket and setting in outside (temps in the 20's) or the freezer. Then put it through a strainer. Then into a keg for a few months just to see what I come up with. Any Ideas

 

[IslandLizard]

Oxidation is its enemy.

 

[JimRausch]

IL is correct, as usual. I wouldn't want to ruin a Dopplebock that I spent 5-6 months on by oxidizing it.
So, the questions to be answered are: how much and what kind of priming sugar? What temp? How long? Did you reyeast?(How long was the lagering process?). Hopefully this can be fixed without ruining it.

 

[IslandLizard]

OP, are you trying to fr**ze concentrate this? Why else put it outside?

 

[Scarecrow57]

Sounds like you should just keg it, pump i some CO2 (around 30PSI) for a couple of days. and then down to 10 psi....

As an aside, I don't bottle. I keg it all.....

 

[Rayi]

I think freezing it is illegal. I did every thing like I do every year and the dopple bock turns out OK Bottled half and kegged half. Great taste that's why I thought a good cold snap might make it taste like an Isenbock

 

[signpost]

You could gently pour it all back into a fermenter and then sour it with some dregs from your favorite sour beer. Chances are you get a mildly sour beer with a good amount of the original flavor still in tact. Also, this would compensate for any possible oxidation as the bugs likely would eat up the oxygen as well. And it would give you another shot at bottling it.

 

[MattyWeiss]

I think freezing it is illegal. I did every thing like I do every year and the dopple bock turns out OK Bottled half and kegged half. Great taste that's why I thought a good cold snap might make it taste like an Isenbock

Why would freezing it be illegal?

 

[IslandLizard]

You can minimize oxidation by slowly and carefully pouring the bottles out into a bucket, without gurgling, glugging and splashing. While pouring, keep them close to the beer surface. Before you do this, sanitize the bottles' outsides and after removing the caps, the lips/necks of course. Then rack the beer into a pre-purged* keg.

*Pre-purged by filling the keg to the very, very top with Starsan and pushing it all out with CO2. Rack through the liquid out post, with the PRV open or an open QD on the gas in post to vent.

 

[GrogNerd]

malt vinegar

dump all your bottles into a bucket on top of the mother. splash as much as possible, this time oxygen is your friend

cover bucket with cheese cloth and keep separate from your other brewing stuff

a couple months later, enjoy on some fish-n-chips

 

[IslandLizard]

Why would freezing it be illegal?

We can't discuss that here.

 

[Rayi]

Freezing removes some of the water and the US government classifies it like distilling