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Old 11-09-2005, 10:28 PM   #1
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Default krausening

anyone ever brewed a dunkelweizen and used the krausening method?

if so, drop it on me.

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Old 11-10-2005, 12:25 AM   #2
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You know, I've been trying to find some information on this myself. Seems tricky. I can't find any solid information on how much krausening wort you should prime 5g (or whatever) with. Also, isn't timing paramount? I mean if you pitch too soon you'll have more fermentation than expected, and if you pitch to late you'll have not enough. I don't have a good idea of what the pace of a 1L (I'm just guessing that must be ballpark) fermentation is.

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Old 11-10-2005, 12:34 AM   #3
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beats me. that's what i'm trying to figure out. i have an awesome book, New Brewing Lager Beer by Greg Noonan, and he's a damn good German beer brewer. but i can't find anything on krausening in the book. maybe i keep missing it?????
i want to make a dunkelweizen, and think this would help the brew. much like doing a decoction mash.

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Old 11-10-2005, 12:48 AM   #4
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I picked up on it as I am trying to clone New River Brewing's APA:
http://www.newriverbrewing.com/brews.html
They claim they krausen their beer, but I'm pretty much not going to do it with this batch as I'm not sure of the ratios and saved all of ZERO wort. I suppose people generally prime with 2/3-3/4 cups of corn sugar...convert that to weight and going from the OG of your wort you could calculate how much to save and pitch for krausening. Maybe add in a 5% fudge factor since fermentation has already started by high krausen so some of the sugars would have been eaten already.

Or maybe I should put down these Rogue Shakespeare Stouts.

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Old 11-10-2005, 12:51 AM   #5
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cool,thanks. yep, i'm toasting a few Shiner Dunkelweizen's and have a Rouge Chocolate Stout teasing me in the fridge now ......bastards!

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Old 11-10-2005, 01:01 AM   #6
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I was agonizing over chocolate or shakespeare...the shakespeare was less dusty and I'm trying to steal myself some Pacman!

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Old 11-10-2005, 01:05 AM   #7
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tell me if it works. i dig the chocolate.

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Old 11-10-2005, 01:18 AM   #8
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do you mean krausening to prime. im confused on this myself, but only cause the terminology. before i began brewing, i thought krausening was skmming the krausen off of fermenting wort. but i dont know why you would do this. i 'krausen' my beer (according to Papazian) for priming which works great and as i said before i think it just seems 'right'. i posted a guideline for doing this a few weeks back under a 'priming sugar' post in the ingredient section. i dont know how to add the link cause i'm basically technologically illiterate, but look it up and you should be able to find it. theres a formula based on the OG that tells you how much gyle to use. if this isnt what youre looking for, sorry, the terminology is confusing me.

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Old 11-10-2005, 01:24 AM   #9
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Quote:
Originally Posted by DeRoux's Broux
i have an awesome book, New Brewing Lager Beer by Greg Noonan, and he's a damn good German beer brewer. but i can't find anything on krausening in the book. maybe i keep missing it?????
i want to make a dunkelweizen, and think this would help the brew. much like doing a decoction mash.
I apologize for being dense, but what's the connection between lager and dunkelweizen?
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Old 11-10-2005, 01:31 AM   #10
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no connection to lager and dunkelweizen. dunkelweizen is just a "dark wheat". just my favorite type of wheat. usualy a little heartier and stronger, but not always.

drengel, that's it. to prime. i have just never used that method, but i keg, so i probably won't go through the hassel to try it out on one batch. i can't hardly think of cleaning bottles again!

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