Kräusening?

[long distance beer drinker]

hey guys

does anybody on here ever do krausening?

 

[luggy]

Thought i'd give this a bump as i'm interested too

 

[manticle]

Not done it for carbonation purposes although I've been interested in trying. I have done it to reduce diacetyl and 2-3 pentanedione in a lager. Worked reasonably well for that.

 

[DeGarre]

No but I've always done speisen-method (speisening?) ie I use same wort, take 1.5L of it into the freezer to wait for bottling. It is in the Speidel BM manual so I just started doing it as it is very easy and hassle-free.
Take the bottle to thaw a day before bottling, mix it into the beer, wait 30 to 90 minutes.

 

[Mardoo]

Subscribed. I've been interested to try both techniques but am way too much of a novice, needing to sort other things - like the basics - first.

 

[marksy]

Krausening?

 

[Mardoo]

I'm not qualified to explain but here's a link:

http://braukaiser.com/wiki/index.php?title=Kraeusening

 

[Ducatiboy stu]

I have Krausened yeast to make starters.

 

[neonmeate]

yes i used to kraeusen for carbonation for a few batches back in 2003 and results were nice but i think you can file it under "not worth the hassle" - for carbonation at least, unless for reducing diacetyl or if racking to reduce oxygenation - then it's useful - if you rack that is

 

[DeGarre]

Speisen ie using the same wort.

1. Open BM spigot, fill in 1.5L sanitised soda bottle before filling in the FV
2. Put the bottle in the freezer
3. Day before bottling take out of freezer
4. One hour before bottling, pour into FV
5. Bottle

 

[marksy]

I'm not qualified to explain but here's a link:

http://braukaiser.com/wiki/index.php?title=Kraeusening

Cheers for that. It sounds like a bit of fun. Is this like what coopers do? I heard the yeast that we all try and harvest isn't the original yeast used for primary.

 

[indica86]

Coopers yeast is the same both ways. They "inoculate" their bottles with fresh yeast for conditioning.

 

[Adr_0]

I've been keen to give it a go, but it will be a while before I actually do. I would basically only do it fit a wheat beer if I did, maybe a Belgian.

I sometimes go halfway, where I at least have some yeast bubbling away and some dextrose solution, then add them in the bottom of the bottling fermenter and let it get going. I only do that if I cold crash the beer or cold condition a Belgian, but don't do for lagers.

I always at least put the dextrose in and let it start bubbling again. This speeds up carbonation and gets a pretty consistent product and works for me. It does not get the fresh hops flavour and it does increase alcohol %, but at least it carbs faster.

 

[lael]

Speisen ie using the same wort.

1. Open BM spigot, fill in 1.5L sanitised soda bottle before filling in the FV
2. Put the bottle in the freezer
3. Day before bottling take out of freezer
4. One hour before bottling, pour into FV
5. Bottle

Sounds great! De Garre - is that for a 20L batch? Does it depend upon the OG?

 

[DeGarre]

24L batch. There is a calculator also but when I try it the results always match very closely what I've been doing anyway so I don't bother anymore. I like a well-carbonated beer and if I do a porter say I'll just use just over a litre or so to reduce carbonation.

Here's the calculator:

http://www.brewersfriend.com/gyle-and-krausen-priming-calculator/

and it would be the gyle option.

 

[Mardoo]

Cheers for the link DeGarre. I'm going to have a go at this soon!

 

[AndrewF]

24L batch. There is a calculator also but when I try it the results always match very closely what I've been doing anyway so I don't bother anymore. I like a well-carbonated beer and if I do a porter say I'll just use just over a litre or so to reduce carbonation.

Here's the calculator:

http://www.brewersfriend.com/gyle-and-krausen-priming-calculator/

and it would be the gyle option.

Hi DeGarre, on the brewersfriend website it suggests that you can add yeast to the stored wort before bottling, do you bother with this step or do you find it unnecessary?

 

[droid]

once I get on to a main stay recipe I will try it to see what effect it has on the flavour etc

I had a brew of pale ale ready to bottle, then brewed another one exactly the same and 2 or 3 days into fermentation I racked a % into the bottle ready brew

it was a hoppy and bitter pale to begin with so I found it came out too busy, a nice way to say it would have been "too complex"

for anyone not doing hop additions or very small additions and using basic tin and sugar it will definitely add some flavour, you can taste the young beer and the world is your oyster if you wanna go from there, bring on the frankenbrau hehe

my 2 cents

 

[DeGarre]

Hi DeGarre, on the brewersfriend website it suggests that you can add yeast to the stored wort before bottling, do you bother with this step or do you find it unnecessary?

No, the idea is pour in sweet wort into the beer to produce carbonation as the yeast in the beer gets a dose of fresh sugar.