[IBU] freezing point of beer

[Appenzeller, Laura]

Mike, I'd say that because beer in general has very little alcohol
content, the alcohol would not have as much effect on the freezing point
as the amount of dissolved solids (refractometer reading).  "thinner"
beers would freeze more readily than chewier beers.  But that's not
based on science; this would be a really easy lab experiment to perform,
if I were still in the lab!  I would set up a series of sample tubes
with 6,7,8,9, and 10% alcohol, constant sugar%; and another set of tubes
with (?) a range of relevant sugar (to represent all dissolved solids)
concentrations with constant alcohol %; put 'em all in the freezer,
check on them at regular intervals, and note when each began to change
phase.

--  LMA

-----Original Message-----
From: ibu-bounces at iowabrewersunion.org
[mailto:ibu-bounces at iowabrewersunion.org] On Behalf Of Mike Edwards
Sent: Thursday, January 17, 2008 3:53 PM
To: Iowa Brewers Union
Subject: [IBU] freezing point of beer

I know I could probably google or wikipedia (is that a verb yet?) this
answer, but since we have so many engineers and lab-rats in the club, I
figured I'd stir up some e-mails with this:  What is the freezing point
of beer, and does the alcohol content have a significant effect on it?

See y'all at DRAW!

Prost!
Mike

--
Mike Edwards
www.edwardsbrewing.com
There are 16 days until Bockfest 2008!
http://www.schellsbrewery.com/newsevents_info.php?id=6

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