
04292009, 03:08 PM

#1

Dec 2008
N Carolina
Posts: 48

Ok i have been doing some reading and studing on different ways to be able carb bottle beer and i ran across something call GYLE it didnt really go into much detail it just gave me a formula. has any one tryed this before and if so how does it affect the taste and carbation of the beer?



04292009, 03:09 PM

#2

Post Hoc Ergo Propter Hoc
Dec 2007
"Detroitish" Michigan
Posts: 40,921
Liked 3180 Times on 1881 Posts

This is pretty straightforward....
Gyle calc
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04292009, 03:16 PM

#3

Dec 2008
N Carolina
Posts: 48

Thx, That is very straight forward!



04292009, 03:18 PM

#4

Post Hoc Ergo Propter Hoc
Dec 2007
"Detroitish" Michigan
Posts: 40,921
Liked 3180 Times on 1881 Posts

Quote:
Originally Posted by wes_1696
Thx, That is very straight forward!

Yeah it is probably the clearest definition I have ever found in brewing...
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11222009, 02:00 AM

#5

Aug 2008
Decatur, GA
Posts: 317
Liked 5 Times on 3 Posts

I've been considering starting to prime with gyle, and came across this thread. Thanks for the link Revvy. Seems too simple to be true, so I did some math and I'd like to get feedback on it.
I'm planning to brew a 6 gallon batch of Rye IPA and save a quart (0.25 gallon) of gyle for priming. According to the Gyle Calc, I need 0.9 quarts. My math to check this is below.
OG: 1.080
Volume of Gyle: 0.25 gallons
Points Per Gallon: 0.020
Fermentability: 75% (guess, but seems reasonable)
Priming Points Per Gallon: 0.015
So, to compare this with a method I have used before, I decided to compare to priming with corn sugar.
IPA Volume of CO2: 2 (per http://www.tastybrew.com/calculators/priming.html)
Corn Sugar to Prime Batch: 3.7 oz (per http://www.tastybrew.com/calculators/priming.html)
Corn Sugar Points Per Gallon Per Pound: .046 (per http://www.howtobrew.com/section2/chapter1241.html)
Corn Sugar needed to achieve one gallon of .015 gravity: 5.2 oz
Therefore I'm finding a fairly wide descrepancy between the Gyle Calc and my hand calculations (5.2 oz corn sugar equivalent oz vs. 3.7 oz corn sugar per style guidlines). Any thoughts? Is it because the Gyle calculator doesn't take into accound desired volume of CO2, or is my estimated fermentability somehow off when using to calculate priming doses? Or is my math wrong?



11222009, 03:47 AM

#6

Oct 2009
The Old Pueblo
Posts: 21,609
Liked 3655 Times on 3479 Posts

Quote:
Originally Posted by keelanfish
I've been considering starting to prime with gyle, and came across this thread. Thanks for the link Revvy. Seems too simple to be true, so I did some math and I'd like to get feedback on it.
I'm planning to brew a 6 gallon batch of Rye IPA and save a quart (0.25 gallon) of gyle for priming. According to the Gyle Calc, I need 0.9 quarts. My math to check this is below.
OG: 1.080
Volume of Gyle: 0.25 gallons
Points Per Gallon: 0.020
Fermentability: 75% (guess, but seems reasonable)
Priming Points Per Gallon: 0.015
So, to compare this with a method I have used before, I decided to compare to priming with corn sugar.
IPA Volume of CO2: 2 (per http://www.tastybrew.com/calculators/priming.html)
Corn Sugar to Prime Batch: 3.7 oz (per http://www.tastybrew.com/calculators/priming.html)
Corn Sugar Points Per Gallon Per Pound: .046 (per http://www.howtobrew.com/section2/chapter1241.html)
Corn Sugar needed to achieve one gallon of .015 gravity: 5.2 oz
Therefore I'm finding a fairly wide descrepancy between the Gyle Calc and my hand calculations (5.2 oz corn sugar equivalent oz vs. 3.7 oz corn sugar per style guidlines). Any thoughts? Is it because the Gyle calculator doesn't take into accound desired volume of CO2, or is my estimated fermentability somehow off when using to calculate priming doses? Or is my math wrong?

I'm far from an expert, but I think the fermentability of your wort is less than 75%. Even DME, which is most likely slightly more fermentable than your wort, only has an apparent attenuation of 6575%, and real attenuation of 5060%.



11222009, 04:12 AM

#7

Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts

Quote:
Originally Posted by keelanfish
Therefore I'm finding a fairly wide descrepancy between the Gyle Calc and my hand calculations (5.2 oz corn sugar equivalent oz vs. 3.7 oz corn sugar per style guidlines). Any thoughts? Is it because the Gyle calculator doesn't take into accound desired volume of CO2, or is my estimated fermentability somehow off when using to calculate priming doses? Or is my math wrong?

The difference you are seeing is from the fact that the gyle calculator assumes 0 volumes of residual co2 remaining in solution post fermentation while the Tastybrew calculator correctly takes residual co2 into account.
Reality is that you would want to reduce the amount of gyle appropriately based on fermentation temp to account for residual co2.
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11222009, 04:20 AM

#8

Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts

Quote:
Originally Posted by JuanMoore
I'm far from an expert, but I think the fermentability of your wort is less than 75%. Even DME, which is most likely slightly more fermentable than your wort, only has an apparent attenuation of 6575%, and real attenuation of 5060%.

Fortunately with the gyle calculation this is not a guessing game. You will know the exact fermentability of your wort because you will have the fermented beer to use to determine it. The gyle will have the same fermentability as the beer.
__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.



11222009, 02:51 PM

#9

Aug 2008
Decatur, GA
Posts: 317
Liked 5 Times on 3 Posts

Quote:
Originally Posted by dontman
The difference you are seeing is from the fact that the gyle calculator assumes 0 volumes of residual co2 remaining in solution post fermentation while the Tastybrew calculator correctly takes residual co2 into account.
Reality is that you would want to reduce the amount of gyle appropriately based on fermentation temp to account for residual co2.

That's a good point. Additionally, it doesn't calculate based on desired level of carbonation per style guidelines. I think I'm going to stick with my hand calculations and see how it turns out. Thanks for the input.



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