Anyone try krausening to carbonate

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 have never done it but I remember that Kaiser has done it, and posted a fair amount of information about it.http://braukaiser.com/wiki/index.php?title=Kraeusening

rcrabb22 said:

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?

Click to expand...

Yes, I did it when I first started in the late 80s. I found it to be less convenient so I use dextrose now.

In fact, I seem to remember that at the time one meaning of "all-grain" implied kraueseing; there were no non-grain sugars in the beer at all. Perhaps I am mis-remembering that, but I think I read that usage in zymurgy in that timeframe.