ice beer/eis bock

"Michael Wolf" a écrit dans le message de news: snipped-for-privacy@news.usenet-access.com...

I'm not sure i understand your maths. If your starting gravity is 1.012, how can it get lower by removing water that is 1.000??? It should go up not down.

-- Altair (:-o)>=® (supprimer/remove nospam@ pour répondre/to reply) Définition : Cellulaire : Appareil qui permet aux gens de croire qu'ils communiquent puisqu'ils parlent. Cellphone: Device that allow people to think they are communicating because they are talking.

hi i like you. you really believe the commercials.

No if you put alcohol into water you do not just freeeze the beer to get the water out. because it won't freeze until it all freezes.

look close at the bottle of HI test bets is it says beer no where and says liquor. Malt liquor is still liquor.

in canada we call it a beer and a shot. profoundly,

so a shot of rye, is gonna kill something off. maybe you. some yeasts are higher performing TRY only in small batches, wine yeasts. they rate 6 to 12 percent no problem. experimenting is half the fun of home brewing.

Have you tried it? Actually the water will turn to slush before the alcohol freezes. You can remove the slush, thus removing the water and strengthening the beer. In Colonial times this was done to alcoholic apple cider during the winter and was called "Apple Jack."

In the US, Malt Liquor is basically just a higher alcohol beer, as far as I know. It is called "Malt Liquor" just as a tax, labeling deal to separate it from "Beer" - and some states even classify "Ale" as different from "Beer" - all based on the alcohol level.