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Old 05-05-2007, 06:17 PM   #1
homebrewer_99
 
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Has anyone ever used gyle for carbing cornies?

All the instructions/procedures I've read on using gyle for priming always states bottling.

What were the results?
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Old 05-05-2007, 11:38 PM   #2
kvh
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I'm also curious about this - anyone have luck with gyle? Bottling or kegging?

thx.

kvh
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Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.


 
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Old 05-05-2007, 11:39 PM   #3
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Never even heard of it. What is it?
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Old 05-05-2007, 11:50 PM   #4
kvh
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Quote:
Originally Posted by 2nd Street Brewery
Never even heard of it. What is it?
Rather than adding sugars or DME to your fermented wort before bottling (or kegging), you re-introduce a pre-measured amount of wert that you removed from your batch before fermenting. The sugars and hop-aromas are all present in it, your yeasts eat it up and carbonate, and the only thing in your beer is your beer.

It has another name which escapes me at the moment.

kvh
__________________
Make beer, not bombs.
(...and not bottle bombs either.)
Primary Fermentor - *empty*
Primary Fermentor -

Secondary - Mystery IPA
Secondary -
Bottle Conditioning -
Keg Conditioning -

Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.


 
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Old 05-05-2007, 11:54 PM   #5
homebrewer_99
 
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Quote:
Originally Posted by kvh
Rather than adding sugars or DME to your fermented wort before bottling (or kegging), you re-introduce a pre-measured amount of wert that you removed from your batch before fermenting. The sugars and hop-aromas are all present in it, your yeasts eat it up and carbonate, and the only thing in your beer is your beer.

It has another name which escapes me at the moment.

kvh
Adding gyle to your beer to condition it is called kreusening...

It's OK, I found a chart so it is a precess that can be used when kegging. That's what I was curious about.
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Old 05-06-2007, 01:23 AM   #6
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would you mind posting the chart HB_99?

thanks

 
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Old 05-06-2007, 02:45 AM   #7
Yuri_Rage
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I'm positive that krausening can be done successfully when kegging. I think with some quick math regarding specific gravity, you could determine how much gyle to add when krausening. Begin with a calculation of how much of an increase in gravity is required when priming with DME.

...or just use that chart you've got...I'd like to see a copy as well.
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Old 05-06-2007, 04:18 AM   #8
homebrewer_99
 
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Quote:
Originally Posted by greenhornet
would you mind posting the chart HB_99?

thanks
It's a PDF file. Here's the link:

http://www.beerbarons.org/publicatio...nationWort.pdf
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Old 05-06-2007, 07:25 PM   #9
kvh
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Quote:
Originally Posted by homebrewer_99
Adding gyle to your beer to condition it is called kreusening...
That's one of the words I was thinking of - I was also thinking of Speice, which is on the PDF.

thanks!
kvh
__________________
Make beer, not bombs.
(...and not bottle bombs either.)
Primary Fermentor - *empty*
Primary Fermentor -

Secondary - Mystery IPA
Secondary -
Bottle Conditioning -
Keg Conditioning -

Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.


 
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Old 05-06-2007, 08:16 PM   #10
homebrewer_99
 
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Quote:
Originally Posted by kvh
That's one of the words I was thinking of - I was also thinking of Speice, which is on the PDF.

thanks!
kvh
Speise...food...
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