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Old 02-01-2013, 10:11 PM   #1
Lamberto
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I was just curious if anyone has tried racking the beer from the primary fermentation early so no additional priming sugar needs to be added. Would there be any inherent problems in doing so?

 
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Old 02-01-2013, 10:14 PM   #2
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Quote:
Originally Posted by Lamberto View Post
I was just curious if anyone has tried racking the beer from the primary fermentation early so no additional priming sugar needs to be added. Would there be any inherent problems in doing so?
Yes. How do you know how much residual sugar is left so that you can gauge the CO2 that will be produced?

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Old 02-01-2013, 10:16 PM   #3
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Yes.Yes. ^^

 
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Old 02-01-2013, 10:20 PM   #4
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Some historical ales are kegged near the end of primary fermentation. I'd do it for that reason only.

Your post sounds like you're just trying to save on sugar. Is there a different reason you want to do this?
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Old 02-01-2013, 11:01 PM   #5
RoryG
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I read in Graham Wheeler's book 'Brew your own British Real Ale' that if you keg your beer at the end of primary, the residual sugars will slowly ferment over about a month and you will get nicely conditioned beer without having to put in any priming sugar. I've not done tried it myself, but it might be worth doing if you don't want to bother priming

 
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Old 02-02-2013, 12:00 AM   #6
Bobby_M
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Keg/Cask is one thing but this method is inviting bottle bombs.
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Old 02-02-2013, 01:25 PM   #7
Lamberto
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How about using a hydrometer or refractometer to determine how much sugar is left?

 
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Old 02-02-2013, 01:59 PM   #8
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You would still have to guess the attenuation of your yeast to know when it's going to stop fermenting.

 
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Old 02-02-2013, 02:32 PM   #9
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I think this is only practical when kegging, you can easily monitor the pressure with a gauge on the gas connector....I don't think it's a good idea to do this bottles, it's basically how guys like my dad did it 50 years ago.
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Old 02-02-2013, 02:37 PM   #10
ScottG58
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If you are thinking rheinheitsgebot, I think there are resources that will tell you how to calculate priming with dry malt extract.

 
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