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Author Topic: freezing point  (Read 5344 times)

Offline Kaiser

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Re: freezing point
« Reply #15 on: January 06, 2010, 01:21:46 pm »
It just reminds you of what a loss to the brewing community it was to lose Dr. Fix.

He passed away before my time as a home brewer. He left a big mark on home brewing and it is almost impossible not to run into his work, espcially when looking into the more scientific aspect of home brewing. He surely is missed and I would have loved to meet him. He was even living in Massachusetts too.


Offline denny

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Re: freezing point
« Reply #16 on: January 06, 2010, 01:29:01 pm »
I never had a chance to meet him, either, but he certainly had an impact on my brewing.  He was the first person I ever heard mention batch sparging.
Life begins at 60.....1.060, that is!

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Offline dbeechum

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Re: freezing point
« Reply #17 on: January 06, 2010, 02:15:36 pm »
George was a great guy the time I got to meet him at the SCHF. Big and full of life and enthusiasm for the hobby and people's questions.
Drew Beechum -
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Offline bluesman

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Re: freezing point
« Reply #18 on: January 06, 2010, 02:35:20 pm »
I inadvertently froze an entire keg of Kolsch once. My initial concern was that I would have haze and flavor issues. After it thawed there was a slight haze but no detectable off flavors. A few weeks later it completely cleared up and the taste was excellent.

As many already know German Eisbock is brought to the freezing point and the ice formation is skimmed off to strengthen the ABV content.
Ron Price