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Old 07-29-2006, 09:17 PM   #11
hunteraw
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from the website of a south african microbrewer i met while i was over there (makes a great altbier!):


Krausening
The traditional German Kraüsening method involves adding 10% actively fermenting wort at the secondary fermentation stage. This addition of Kraüsen produces changes in beer composition, especially the removal of diacetyl and aldehydes.



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Old 07-29-2006, 10:27 PM   #12
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Default Krausening Formula

From Charlies Book....

How much gyle do you use to prime? Gyle( qrts): wort without pitched yeast.

gyle = (12 x gallons)/((S.G.-1) x 1000))

example:

gyle = (12*5)/((1.040-1)*1000))

gyle = 60/40

gyle = 1.5 quarts

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Old 07-30-2006, 01:16 AM   #13
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Default Assumptions for formula

Two Assumptions:

1.) You prime with a rate of 3/4 cup of corn sugar per 5 gallons.

2.) The gallons are what you have to work with to collecting gyle from the batch or the starting batch size.

There is another important point to consider. How much do you loose in racking.

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Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
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