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Old 08-14-2008, 11:17 PM   #1
killian
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Default carbonating with wort

I was thinking I would pressure can some wort with a low gravity and store it until needed, boil it and then add it when I transfer to a keg. I'm thinking about picking up a bleeder valve to monitor for the desired psi and cap it. Any problems with this idea?


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Old 08-15-2008, 05:23 PM   #2
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Nope and it is a good way of keeping the integrity of a brew.
The only problem is it's not a constant and you may need to experiment with the amount you require.

It's not that common but if you search you should find information on it.


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Old 08-15-2008, 11:10 PM   #3
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Papazian talks about "Kraeusening", using wort for priming, in The New Complete Joy of Home Brewing. I haven't tried it but it sounded interesting. You could probably google it if you don't have the book to get the complete scoop.
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Old 08-15-2008, 11:43 PM   #4
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I think there is a formula you could use to determine the co2 volume based on gravity and amount of wort used. If someone knows the formula please chime in.

I think instead of going through the trouble of canning wort just wait till the next time you brew and use that.
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Old 08-16-2008, 03:23 AM   #5
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you could probably back calculate it off of the Beersmith carbonation calculator for your recipe, just switch corn sugar to malt extract and set your volumes of carbonation.

Here's my real life example

5 gal on Wit at 2.7 volumes CO2 needs 170gm of DME (454grams per pound)

My OG of the wort is 1.050, or 50 points per gallon.

170gm/454 gm = 0.374pounds of DME

DME has 44 points per pound

SO, the calculation is

0.374 pounds x (44points per pound/50 points per gallon) = .33 gallons of my wort

If I can recover this from the pot, pressure can it with maybe 10-15 min at 15 psi and it'll be ready to go at bottling time. The bonus is that it has the same hop or spice character as your beer

Hope this helps
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Old 08-16-2008, 03:44 AM   #6
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Quote:
Originally Posted by Joe Camel View Post
you could probably back calculate it off of the Beersmith carbonation calculator for your recipe, just switch corn sugar to malt extract and set your volumes of carbonation.

Here's my real life example

5 gal on Wit at 2.7 volumes CO2 needs 170gm of DME (454grams per pound)

My OG of the wort is 1.050, or 50 points per gallon.

170gm/454 gm = 0.374pounds of DME

DME has 44 points per pound

SO, the calculation is

0.374 pounds x (44points per pound/50 points per gallon) = .33 gallons of my wort

If I can recover this from the pot, pressure can it with maybe 10-15 min at 15 psi and it'll be ready to go at bottling time. The bonus is that it has the same hop or spice character as your beer

Hope this helps

Quote:
5 gal on Wit at 2.7 volumes CO2 needs 170gm of DME (454grams per pound)
Is this correct?
I'm really interested in doing this and want to make sure I understand it correctly. My numbers show .62lbs DME or 279grams for 5 gal wit @ 2.7 vols

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Old 08-16-2008, 04:08 AM   #7
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we're both right, my software is set for 60F fermentation so it assumes 0.9 volumes of CO2 already in solution from fermentation, so I'm really only adding 1.8 more volumes using sugar or wort.

I think your calculation is set for a higher temperature of fermentation or that there is no latent CO2 present.
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Old 08-16-2008, 02:00 PM   #8
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Quote:
Originally Posted by Nurmey View Post
Papazian talks about "Kraeusening", using wort for priming, in The New Complete Joy of Home Brewing. I haven't tried it but it sounded interesting. You could probably google it if you don't have the book to get the complete scoop.
kraeusening is adding top cropped yeast I believe.

Using wort is called gyle

My plan is to can the wort to have a consistent amount of sugars in the solution and adjust the amount of canned wort needed to reach the desired volume of co2.

Thanks for the feed back.
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Old 08-16-2008, 05:56 PM   #9
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Quote:
Originally Posted by killian View Post
kraeusening is adding top cropped yeast I believe.

Using wort is called gyle

WRONG!


in the NEW COMPLETE JOY (Version Second Edition, Page 331:
Quote:
kraeusening ( besides being hard to spell) is the process of priming beer with a measured amount of of gyle. Gyle is the amount of unfermented wort that a brewer uses to prime finished beer...
The Complete Joy of Home Brewing, 3rd Edition Page 318
Quote:
Kraeisening The process that substitutes unfermented wort for sugar at bottling time
Also in the 3rd edition, Page 327 - 328
The Practical method is described as using (12xGallons of wort) / ((Specific Gravity -)x1000) = Quarts of Gyle needed.


Good Call Nurmey!
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Old 08-18-2008, 07:24 PM   #10
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thanks for the clarification


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