I have read about saving unpitched wort, referred to as gyle, right after flameout to use later in place of priming sugar. When it comes time to bottle, you re-boil the gyle for 10 min to re-sterilze and remove any acquired oxygen, let cool, and add back to fermented beer, then bottle.
I found a table that indicates I would need 1.5 quarts of gyle for a 5 gallon batch @ 1.040. Anyone try krausening to carbonate and if so how did it work out?
Thanks
I found a table that indicates I would need 1.5 quarts of gyle for a 5 gallon batch @ 1.040. Anyone try krausening to carbonate and if so how did it work out?
Thanks