Eising
Moderator: Brandon
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pietro
Eising
I have one keg (~4gallons) of our 1/2 bbl doppelbock that has now been in cold storage for 3 months. We would like to make an eisbock with it, much of which will be bottle-aged.
Just curious if anyone here has any tips for a process to do so that would minimize oxidation and maximize beer. Right now I am leaning toward a jumped liquid-out-to-liquid-out transfer to a clean/purged keg once the beer has partially frozen. Though I worry about the dip tube itself getting clogged with ice. Maybe remove the dip tube until we are ready to jump?
TIA!
Just curious if anyone here has any tips for a process to do so that would minimize oxidation and maximize beer. Right now I am leaning toward a jumped liquid-out-to-liquid-out transfer to a clean/purged keg once the beer has partially frozen. Though I worry about the dip tube itself getting clogged with ice. Maybe remove the dip tube until we are ready to jump?
TIA!
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Bryan R
- Braumeister
- Posts: 882
- Joined: Tue Oct 13, 2015 9:27 pm
Re: Eising
Sorry, I would love to help but a Festbier is about as high a gravity I go.
-German Brewing Founder-
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Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Eising
I do liquid to liquid post transfers. So far the tube hasn't frozen, but I wouldn't walk away and forget about it 
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