Carbing my Old Ale

DeadDoc said:

Ok so as I have never seen this before..... the recipe calls for taking out a quart of wort before fermenting and use it for priming.... but when it comes to the priming directions doesnt mention adding the wort to the process just the 3/4 cup of corn sugar with water. The time frame is after bottled let it sit in warm place for 7-10 days then 2 weeks in a cool place.

Well I will be bottling on Wed (earliest day I have that I can do this without not having time to carb for a lil shindig) and I have yet to find out anything on this. Sadly to say a true hydrometer test probably cant be performed due to an addition of Creme de Cacao when racking to the secondary which if all is right estimates 8.3% so says the recipe.

Should I boil the 1 qt of wort again and boil the sugar in with water? Boil the sugar into the wort? or Dont boil the wort and boil the sugar in water?

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DSean said:

I think the directions just got confused. You take the quart of wort out for krausening. Assuming you've kept it in a sanitzed environment, you shouldn't need to boil it. And assuming that the recipe got the correct krausen ratio correct, you shouldn't need to add any sugar.

See here as a reference:
http://www.picobrewery.com/askarchive/krausen.htm

I haven't tried krausening yet, but think that I will for my next brew. It's supposed to really smooth out the beer.

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