tag:blogger.com,1999:blog-8066877917844499643.post3628908034183685550..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Dave (17.5% ABV Eis Beer) TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8066877917844499643.post-35461593108617752482015-02-05T14:23:16.202-05:002015-02-05T14:23:16.202-05:00Thanks Mike. Did you like the flavors? I'll tr...Thanks Mike. Did you like the flavors? I'll try the process and if I remember I'll share a bottle next time you are out this way.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64367432451766163652015-02-04T20:17:44.599-05:002015-02-04T20:17:44.599-05:00I did with the intent of including the info in Ame...I did with the intent of including the info in American Sour Beers. That section was cut, but here's the latest draft I could locate:<br /><br />"A 50% volume reduction through fractional freezing a 7.7% ABV barrel-aged oud bruin resulted in an ice beer that tasted considerably fuller and sweeter, and no less sour (although no more either). Despite the titratable acidity rising from 1.45% to 2.2% (expressed as lactic) the pH remained about the same, actually climbing to 3.5 from 3.4 in the original beer. The final gravity rose as expected, in this case from 1.010 to 1.017."The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56612915197217722872015-02-04T20:01:20.097-05:002015-02-04T20:01:20.097-05:00So did you ever end up trying this on a sour beer?...So did you ever end up trying this on a sour beer? I'm planning on it and just curious what you thought.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.com