Racking early instead of adding priming sugar
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Yes. How do you know how much residual sugar is left so that you can gauge the CO2 that will be produced?
MC
SagamoreAle
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Some historical ales are kegged near the end of primary fermentation. I'd do it for that reason only.
Your post sounds like you're just trying to save on sugar. Is there a different reason you want to do this?
Your post sounds like you're just trying to save on sugar. Is there a different reason you want to do this?
I read in Graham Wheeler's book 'Brew your own British Real Ale' that if you keg your beer at the end of primary, the residual sugars will slowly ferment over about a month and you will get nicely conditioned beer without having to put in any priming sugar. I've not done tried it myself, but it might be worth doing if you don't want to bother priming 
Keg/Cask is one thing but this method is inviting bottle bombs.
temple240
Well-Known Member
You would still have to guess the attenuation of your yeast to know when it's going to stop fermenting.
I think this is only practical when kegging, you can easily monitor the pressure with a gauge on the gas connector....I don't think it's a good idea to do this bottles, it's basically how guys like my dad did it 50 years ago.
ScottG58
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If you are thinking rheinheitsgebot, I think there are resources that will tell you how to calculate priming with dry malt extract.
Brewskii
Well-Known Member
If it was something I HAD to do (gun to head), I'd do the 20 oz coke bottle trick and pasteurize in the dishwasher to ensure against bombs. Same thing some cider guys do.
There would, however, be a flavor impact but it wouldn't be bad, just different.
There would, however, be a flavor impact but it wouldn't be bad, just different.
BadMrFrosty
Well-Known Member
Saving sugar is a must because remember: In America, first you get the sugar, then you get the power, then you get the women.
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