In my country obtaining a bottle of applejack is about impossible, while cider slowly gains some foothold. I have managed to obtain a few liters of apple cider for reasonable price and happen to have a decent quality freezer. I'd like to use freeze-concentration to produce some applejack from it, to have a glass of the legendary drink. I know the ground theory of how that process is supposed to work, but I don't know any details. What is the …

After a bit of trouble with a thermostat on a 2nd hand fridge, I discovered that my latest batch of bottled, ready-to-drink brew had frozen. What happens to beer when it freezes? Will the taste be affected? Does the level of CO2 change?

I'm in the habit of freezing extra wort and using it for yeast starters. After I've racked the clean, cold wort from the kettle into the primary fermenter, I'm left with trub, hops, and wort in the bottom of the kettle. I filter this mess through cheese cloth, pour into 500ml PET bottles, and place in the chest freezer. When the time comes to bulk up a smack-pack of yeast, I take a few bottles from the freezer, thaw them, …

It seemed a waste not to bottle my previously frozen ice chunk left over from an Eisbock recipe. It had all the smell and flavor and was a bit darker. Has anyone ever bottled their ice from icebock? Did it explode?

I had my twin corny-keg setup in the garage in a refrigerator. The fridge kept it about 34 F degrees all summer, and I had the CO2 dialed just right. Well, it dropped down to about -5 F and my beer froze inside the refrigerator. (Not solid - but it turned "slushy") I brought the keg inside, and it's at about 43 degrees now. When I try to pour a beer all I get is foam. Is this just because …