Originally Posted by 944play
One of the main benefits of kraeusening or priming with gyle/wort/speise is that you are NOT changing the dextrin concentration of the beer. And it doesn't take much; on the order of a quart of 1.050 wort/beer in a 5 gallon batch is about right IIRC (please use a kraeusening/priming calculator).
i don't understand the logic behind this.
theoretically you're brewing up another beer on a much smaller scale without hops or any other additions. i've never had a beer ferment out to the density of alcohol or water (~1.00) and i usually end up with a FG around 1.01-1.020 depending on the amount of unfermentables i add. i figured the difference between these two gravities is due to unfermentable dextrins that the yeast weren't able to munch away on.
because a simple sugar priming solution will ferment to a gravity of ~1.00, a 1.050 simple sugar priming solution would be a lot more effective than adding a complex and simple sugar wort solution of 1.050 considering a percentage of sugars won't ferment out.
these sugars will then add to the beer flavor effecting the overall taste.
...and after typing all that i remember that i've heard of brewers priming with DME...so i'm assuming it's probably safe to prime with wort at the correct gravity.
but will someone please explain to me the reasoning behind why my logic doesn't make sense?