Krausening help - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Krausening help

Thread Tools
Old 03-04-2010, 02:28 AM   #1

So I am going to try to krausen my Sam Adams Boston lager clone in order to achieve 2 things: (1) carbonation in the bottle; (2) some removal of possible diacetyl. I've heard that one must raise the volume by 3 gravity points before bottling in order to create adequate carbonation without using priming sugar.

So I will brew a typical 5.5 gal batch and remove about 1/6th of the postboil volume (say 0.75 gal) to freeze. I'll do the same with the yeast starter (except it goes in the refrigerator). I plan to take volume and SG readings once the lager has been through secondary fermentation and is ready to bottle. I'll then take my saved wort and yeast, get them to room temp, pitch the yeast, and let it ferment to an SG that, once added to my beer, will raise its gravity by 3 points. I will then bottle. Does this make sense? So suppose:

5.5 gal batch originally.
0.75 gal saved for the krausen, 4.75 gal left in primary.
4.5 gal left after secondary fermentation at 1.012 SG.
Ferment saved wort to 1.033 SG and pitch.
4.5 gal @ 1.012 SG + 0.75 gal @ 1.033 SG = 5.25 gal @ 1.015 SG.
This should ferment down to 1.012 or so.

Is 3 points adequate?

Reply With Quote
Old 03-04-2010, 05:42 PM   #2
Mar 2009
Posts: 2,607
Liked 25 Times on 23 Posts

first off don't add the extra yeast they are not needed. just add an amount of your saved wort to equal the 3 points you are looking for.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Krausening hopmadness Bottling/Kegging 1 10-08-2008 06:00 AM
Krausening hopmadness General Techniques 4 10-05-2008 02:02 PM
krausening beerme70 Bottling/Kegging 7 05-01-2008 12:32 PM
Krausening the Lager WBC All Grain & Partial Mash Brewing 2 01-26-2008 11:47 PM
krausening DeRoux's Broux General Techniques 12 07-30-2006 01:16 AM

Forum Jump