Originally Posted by nick79brew
Hello all!! I just came across this site and am exctied to start shareing and learning with you!
Can anyone share there keg conditioning with gyle experience with me. I have use this methond 3 times based on the equation in the Joy of home brew book. only on one occasion did i get any carbonation, and it was low (thankfully I just force carbonate and the beer it great). Im wondering if i need to add additional yeat during kegging or more gyle. Any thougts would be great.
I have done it. But not with the equation given in JOHB. My technique involves using more Speise (aka gyle) than necessary and monitoring the pressure build-up in th keg. If I get to much pressure I just bleed off the excess pressure.
I use an excel sheet that I got from a German web-site for the calculations, but also asked the author of BeerSmit to add this feature to his program. In this I have to enter the SG and expected FG of the Speise.
I also primed my Chubby Angel APA with Kraeusen. This is gyle actively fermenting at high Kraeusen (pretty much like a stater). I'll have to see how it comes out and how much more yeast actually ended up in the bottles
In general I like the idea of using wort that didn't make it into the fermenter. No waste and much cheaper than DME (in case you do AG). It also doesn't change your apparent SG. Or are the ones priming with DME/corn sugar aiming for an SG 0.003 less than intended? I never did, and I just realized that this is actually the effect that priming with concentrated sugar solution has.