How much wort for priming?

I am new to this site and fairly new to homebrewing ( 1 yr), Hi all! I have been reading alot of threads and learning alot of new info. Thanks to everyone. I have always used the priming sugar that often comes with the kits I order. I recently read an article about bottle conditioning and using the original wort instead of sugars for priming. I only rack into bottles, so no kegs yet, and am considering this option. Is there a certain formula or amount of wort I should use to prime a 5 gal batch? Do I just set some aside when i make the wort and put it in the fridge for a couple weeks until priming? If I bottle condition does that mean I prime and then rack into bottles just after primary? Any info will help! Thanks all!

Do a Google search on "speisse" (the wort that is added to carbonate the beer). It can be a fairly complex formula (which I definitely don't know off the top of my head) which depends on the volume collected as well as the strength of the beer amongst other things. As far as I recall from Eric Warner's "Authentic German Wheat Beers" it's around 1 to 1.5qts for a 5g batch.

There's two ways to wind up with speisse...brew a batch the day you are bottling another batch and use that fresh wort. Or, save some wort from your batch as you speculate above. I would recommend freezing it during the interim, and I'd be inclined to reboil it before adding it back, maybe for 10-15 minutes (that would be extra cautious).

Forget the google search and see what our own Imperial Beer Geek has to say about it:

https://www.homebrewtalk.com/showthread.php?t=9685




(With all due respect Baron.)

How about that. Well, I'm definitely subordinate to the Kaiser in the technical department!

Baron von BeeGee said:

How about that. Well, I'm definitely subordinate to the Kaiser in the technical department!

Click to expand...

That's just what you know about him...you oughta hear the stuff he makes up...