Carbonate your beer with wort

impatient · 01-06-2010, 02:11 AM

The goal here is to raise the gravity by .003.

Final Volume * (1 / ((OG - FG) / .003))

Example:

5 gallons * (1 / ((1.071 - 1.017) / .003)) = .27777 gallons

Convert that here to 35.55456 Ounces.

Throw this in the freezer until bottling. Then thaw it out, heat it to 180 to pasterize, cool it and pitch it in.

damdaman · 01-06-2010, 02:20 AM

Interesting. I assume this has advantages over sugar? Tastier? Does it take longer to carbonate?

impatient · 01-06-2010, 02:29 AM

Quote:

Originally Posted by damdaman

Interesting. I assume this has advantages over sugar? Tastier? Does it take longer to carbonate?

I think it gives the beer a cleaner full body taste. IMO

"Krausening" with fresh fermentables starts a natural buildup of carbon dioxide and also helps scrub off flavors left behind by the old yeast, like diacetyl (a buttery flavor) and acetaldehyde (a "green apple" taste caused by the alcohol variant that causes hangovers).

It should still take the same amount of time to carbonate.

Retarded_Penguin_Brewing · 01-12-2010, 03:30 PM

is that .003 number specific to 5 gallons or is that going to change depending on how many gallons you brew?

**nebben** · 01-12-2010, 11:40 PM

If you want your beer to stick to German purity laws of the 1500s, you can do this.

impatient · 01-14-2010, 01:01 AM

Quote:

Originally Posted by Retarded_Penguin_Brewing

is that .003 number specific to 5 gallons or is that going to change depending on how many gallons you brew?

That number will determine the level of carbonation. If you are fine with the usual addition of 3/4 cup per 5 gallons, then this number does not need to change and should remain constant no matter the volume.