Krausening in keg

[Renard]

Hi!

I am gonna try krausening in just a few days and I need help to get it right.
I've seen alot of formulas for this but they are either to simple or to complicated and I need one that takes a little bit more into account without needing to know my attenuation level or such...

I am going to do this in a keg so it's not the end of the world if I get the numbers wrong but it would be nice to be able to perform a successful krausening.

I am going to carbonate with unfermented wort from the same beer btw so the OG is the same.

So does anyone have a reliable formula?

The beer: IPA 9L into a 9L keg
OG: between 1,055-1,060(broken hydrometer...
FG: 1,010

Btw it's my first time kegging as well, Do I fill the keg 9 litres if it is a 9L keg or do I leave some head space in there?

Pardon my spelling btw I am from Sweden...

Thanks!

 

[ETCS]

Please define "Krausening".

 

[ong]

Assuming you want to raise the gravity of 9l of your beer by .03, by adding 1.05 wort, I get that you'd want to add .8l of unfermented wort. I'm bad at showing my work, though!

 

[ILoveBeer2]

Are you trying to naturally carb a keg using wort as a sugar source?

 

[Renard]

For jkaylor and ILoveBeer2:
I am going to carbonate my beer using unfermented wort that's been frozen from brew day. And the reson I am doing this in a keg is so I can easily adjust the result with Co2 or bleeding if I over or under carbed the beer.

ong:
Aha thanks so if I understand you right: I add 0.8 litres of unfermended wort to 9L of beer and the gravity will increase .03.
Wich will result in a quite common carbonation right?

Did you mean 9L with or without the unfermented wort btw?

Thanks!

 

[ong]

For jkaylor and ILoveBeer2:
ong:
Aha thanks so if I understand you right: I add 0.8 litres of unfermended wort to 9L of beer and the gravity will increase .03.
Wich will result in a quite common carbonation right?

Did you mean 9L with or without the unfermented wort btw?

Thanks!

My calculation didn't account for the added volume of the Krausen wort, so you'd end up with 9.8l. This link has a more precise formula for calculating the Krausen volume:

http://braukaiser.com/wiki/index.php?title=Accurately_Calculating_Sugar_Additions_for_Carbonation

 

[ong]

Actually, this one:

http://www.winning-homebrew.com/krausening.html

Is a much simpler version, and suggests you should reserve roughly 20% of your original volume, so maybe ignore my .8l suggestion completely!

 

[Renard]

Aha thanks! Do you know if there is any difference between doing it in a keg vs bottles?

I've heard that if you use DME or sugar for carbonation you do it with half the amount when kegging vs bottling.

People say different things.