Kraeusening - Or Conditioning WO Sugar

[MikeinCT]

I have always used corn sugar to get the little bit of fizz in my beer. It has always worked - I never have a problem. But recently I was rereading my "New Joy of Home Brewing". It's probably 20 years old. But Charlie was describing Kraeusening. It seems that if I just hold back a quart or so of unfermented wort I can mix that into the bottling bucket prior to bottling and I am good to go.

It seems so easy I might give it a try. Then I don't need to keep any corn sugar.

Does any body else do this?

 

[MisterTipsy]

Old Style does it.

 

[Denny]

What you're talking about is priming with gyle. Krausening is adding actively fermenting wort. I've tried both and the main advantage is that you can say you've done it and never have to do it again.