Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > krausening for taste not carbing?
Reply
 
LinkBack Thread Tools
Old 06-13-2011, 05:43 AM   #1
Brew_4iT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Manchester, NH
Posts: 455
Liked 6 Times on 6 Posts
Likes Given: 5

Default krausening for taste not carbing?

I was thinking about making a belgian ale and because I love the smell and taste of the wort so much, I was thinking about adding some back into the beer later, not for carbonation during bottling but to give it a sweet fresh taste. What do you guys think?

Don't know how much to use. I was thinking making a 6 gallon batch, retain half a gallon of it, fridge it, then introduce it after priming it. But I don't know about how the mixing would go since I wouldn't want to aerate it or loose the carbonation...?

__________________
Brew_4iT is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 06:13 AM   #2
pdxal
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Portland, OR
Posts: 1,169
Liked 102 Times on 94 Posts
Likes Given: 162

Default

I would think that the wort would ferment in the bottle and over prime your bottles and cause bottle bombs.
If you add unfermented wort in addition to priming sugar to the beer, the wort will ferment, or, am I missing something?

__________________
pdxal is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 06:19 AM   #3
Brew_4iT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Manchester, NH
Posts: 455
Liked 6 Times on 6 Posts
Likes Given: 5

Default

I was thinking of fridging it after I add the krausen... But I would probably loose a good bit of carbonation in the process.

__________________
Brew_4iT is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 06:20 AM   #4
Mongrel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Sisters, Oregon
Posts: 1,639
Liked 176 Times on 122 Posts
Likes Given: 39

Default

Bottle as usual, and use your extra wort for Hot Scotchies.

__________________
Mongrel is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 06:25 AM   #5
Brew_4iT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Manchester, NH
Posts: 455
Liked 6 Times on 6 Posts
Likes Given: 5

Default

That sounds good..

So basically just mix it in the glass with the beer, after all is said and done?

__________________
Brew_4iT is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 06:25 AM   #6
norsk
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
norsk's Avatar
Recipes 
 
Join Date: Dec 2010
Location: San Simeon, CA
Posts: 522
Liked 45 Times on 35 Posts
Likes Given: 43

Default

If you'd like a sweeter, fuller tasting "Belgian"... then perhaps mash at a little higher temp, cut down on the suagar, and use some Maris Otter to replace some of the Belgian Pils.... get to changing too many things and not really much of a Belgian left though.

Belgians get their character from the yeast for the most part...might want to try different Belgian yeasts to develop one you really enjoy. Then again I'm a purist when it comes to Belgians. Adding wort to a fermented Belgian would make for some fun fire works....

__________________

veteransforpeace.org


VALHALLA BREWERY

norsk is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 06:28 AM   #7
Mongrel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Sisters, Oregon
Posts: 1,639
Liked 176 Times on 122 Posts
Likes Given: 39

Default

Quote:
Originally Posted by Brew_4iT View Post
That sounds good..

So basically just mix it in the glass with the beer, after all is said and done?
Mix the hot sweet wort with Scotch on brew day.
__________________
Mongrel is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 09:23 PM   #8
Brew_4iT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Manchester, NH
Posts: 455
Liked 6 Times on 6 Posts
Likes Given: 5

Default

Quote:
Originally Posted by norsk View Post
If you'd like a sweeter, fuller tasting "Belgian"... then perhaps mash at a little higher temp, cut down on the suagar, and use some Maris Otter to replace some of the Belgian Pils.... get to changing too many things and not really much of a Belgian left though.

Belgians get their character from the yeast for the most part...might want to try different Belgian yeasts to develop one you really enjoy. Then again I'm a purist when it comes to Belgians. Adding wort to a fermented Belgian would make for some fun fire works....
The only fireworks will be in my mouth after I cold condition it

I'll try it for a little experiment, after it is done primed with dextrose and I introduce fresh wort back in I'll force carb it then fridge it.... Makes sense to me
__________________
Brew_4iT is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 09:45 PM   #9
JetSmooth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Baltimore, MD
Posts: 1,882
Liked 43 Times on 39 Posts
Likes Given: 10

Default

Quote:
Originally Posted by Brew_4iT

The only fireworks will be in my mouth after I cold condition it

I'll try it for a little experiment, after it is done primed with dextrose and I introduce fresh wort back in I'll force carb it then fridge it.... Makes sense to me
Fresh wort is going to give you new fermentation = Ka-boom! or over carbing.

Drink it immediately or it will all ferment back out.

You could pasteurize it to kill the yeast first. But I don't know what that would do for the yeasty flavor that's a hallmark of Belgian beers.
__________________
http://smokebubbles.wordpress.com - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
JetSmooth is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2011, 09:58 PM   #10
Brew_4iT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Manchester, NH
Posts: 455
Liked 6 Times on 6 Posts
Likes Given: 5

Default

What happens to yeast once they are fridgerated?

Every thread I have read regarding this states that yeast are mainly inactive once fridgerated at temps around 35-38 deg F, is this not true?
Another thing I could do is prime it wait a couple weeks and most of the yeast should be dead I would presume right?

__________________
Brew_4iT is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Carbing In A Growler Super64 General Beer Discussion 50 05-04-2011 05:06 AM
Kegged and carbing! carnevoodoo General Beer Discussion 2 06-12-2010 06:45 AM
not carbing... BA_from_GA General Beer Discussion 5 05-30-2010 04:46 PM
Krausening Sediment Morkin General Beer Discussion 1 06-08-2009 09:06 PM
Carbing with DME Lucky Dog Brewing General Beer Discussion 2 04-28-2009 11:28 PM



Newest Threads

LATEST SPONSOR DEALS