One of the things I've been intending to start up is a sort of monthly update on things. For example, I usually post when I brew something, but I rarely come back later and talk about how it turned out, how it aged, did in competitions, and so on. So here goes.
0.09% ABV x about 4.5 gallons before icing = 0.405 gallons of straight alcoholOf course it will almost certainly be less than that, the ice removal is never 100% water. Still, it's going to be at least 12%. Two more weeks in the lager fridge, then I'll keg it, freeze it, and use a jumper cable to transfer the eisbock to a 3 gallon keg. Then another month lagering at 36. Then carbonation, and bottling with my BeerGun. Early tastes had it much hoppier than I'd planned on. Hope that calms down as it ages.
icing out 1.5 gallons of water we get:
0.405 / 3 gallons remaining after icing = 0.135% ABV or 13.5% alcohol.
- Dandelion Belgo-Pyment - Dandelion Wine with honey, grape juice, and Belgian Strong yeast. Currently in mid-fining. Post when it's finished.
- Chanterelle Belgian Blonde 2010
- Seattle-Belgique IPA
- Brother Russell's Dubbel 2010
- Brother Russell's Tripel 2010
- Brettanomyces Russellensis (a 100% Brett beer)
- Punk! 2010
- Fresh Hop beer of some kind (Maybe. My hops are a total disaster this year)
- Mead Day 2010 - a Bochet Mead and maybe a Ginger/Lemongrass Sparkling Hydromel.
- Cider Pressing 2010