That's interesting. I never would have thought that. You learn something new.....Janx said:Just to note...making ice beer or apple jack as described or anything that involves freezing and removing the water component of a fermented beverage is illegal. It falls under the same laws as distilling. Not that I think ATF will kick down your door if you try it, but there it is.
Ahhhh - the memories! I killed more than a few brain cells with that stuff in college. We lovingly referred to it as "Beast Ice". They sold it in 32 oz. bottles and we would often drink two before going to the bars to get a decent buzz, thereby reducing the amount of money spent at the bar on those expensive $2.50 micro pints. You're right though - it tastes like crap.Genghis77 said:Tried Milwaukee's Best Ice. Now I have discovered a new worst beer.
Yeah, but then it would taste good and and have more of a kick.snaproll said:Brewing a bigger beer would require investing in more raw materials and therefore cost more to brew.
that is why the American (macrobrewd) beers are like club soda instead of good beer.
Well that is my opinion anyway, be that as it may. Pass me another homebrew.
Mikey,Mikey said:I make a batch each winter (and don't care if it's legal or not) by scooping the slush out of the unlagered beer until I've reduced the volume from 23 liters down to 12. I use these volumes simply because that's what size carboys I've got.
The resulting high alc beer gets lagered for at least 6 months then kegged, fermented, bottled and labeled. I call it I, Spock.