eis....ale??

[skorpion317]

would it be possible to freeze an ale partially, ala an eisbock? I know the yeast won't operate at that temperature, but will they be hardy enough to survive? I've been tossing this idea back and forth, I just wanted to get an opinion on it.

[HogieWan]

you can always toss a packet of dry yeast in before bottling.

[skorpion317]

that's a possibility. I'll try it the "traditional" way first, and see what happens.

[HogieWan]

reopening bottles can be a real PITA and dangerous to the brew. I'd rehydrate half a packet (plenty enough to carbonate) and toss it in with the priming sugar, but that's just me.

[stronk]

Make it the same yeast. If it was liquid to start with, take a new starter of the trub and put it in the fridge whilst you're doing the eis-making, then reactivate with a bit more sugar and add it. Overkill, IMO, but better safe than annoyed, as Hogie says.

[steveh]

Schneider's Aventinus Weizenbock, a top fermented brew, has an Eis variant - but IIRC, they freeze it down after it's been bottled. I'll search for some more info.

S.

[skorpion317]

I'll take everyone's advice and pitch in more yeast after the eis-process. better safe than sorry.

[HogieWan]

good call, stronk