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02-01-2013, 09:11 PM
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#1
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Racking early instead of adding priming sugar
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I was just curious if anyone has tried racking the beer from the primary fermentation early so no additional priming sugar needs to be added. Would there be any inherent problems in doing so?
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02-01-2013, 09:14 PM
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#2
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Quote:
Originally Posted by Lamberto
I was just curious if anyone has tried racking the beer from the primary fermentation early so no additional priming sugar needs to be added. Would there be any inherent problems in doing so?
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Yes. How do you know how much residual sugar is left so that you can gauge the CO2 that will be produced?
MC
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Originally Posted by Misplaced_Canuck
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Quote:
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Originally Posted by Misplaced_Canuck
Brew in the bedroom, scr*w in the kitchen. I like the idea!
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02-01-2013, 09:16 PM
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#3
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Yes.Yes. ^^
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02-01-2013, 09:20 PM
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#4
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Some historical ales are kegged near the end of primary fermentation. I'd do it for that reason only.
Your post sounds like you're just trying to save on sugar. Is there a different reason you want to do this?
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Ex fermentum, scientia.
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02-01-2013, 10:01 PM
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#5
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I read in Graham Wheeler's book 'Brew your own British Real Ale' that if you keg your beer at the end of primary, the residual sugars will slowly ferment over about a month and you will get nicely conditioned beer without having to put in any priming sugar. I've not done tried it myself, but it might be worth doing if you don't want to bother priming  |
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02-01-2013, 11:00 PM
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#6
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Keg/Cask is one thing but this method is inviting bottle bombs.
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02-02-2013, 12:25 PM
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#7
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How about using a hydrometer or refractometer to determine how much sugar is left?
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02-02-2013, 12:59 PM
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#8
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You would still have to guess the attenuation of your yeast to know when it's going to stop fermenting.
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02-02-2013, 01:32 PM
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#9
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I think this is only practical when kegging, you can easily monitor the pressure with a gauge on the gas connector....I don't think it's a good idea to do this bottles, it's basically how guys like my dad did it 50 years ago.
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02-02-2013, 01:37 PM
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#10
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If you are thinking rheinheitsgebot, I think there are resources that will tell you how to calculate priming with dry malt extract.
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