deharris
Well-Known Member
A buddy and I are currently brewing a hefeweizen and another user suggested that we substitute pre-yeasted wort for priming sugar, a method he called the gyle or krausening technique. This seems like an interesting idea, but I wonder about the science/benefits. So...
1) How do you determine the amount of wort to save to get the right amount of carbonation (and avoid exploding bottles!!!)?
2) Does this have an effect on taste/properties of the beer? The use who recommended I try this said it would help keep my yeast in suspension longer though I don't understand why...
Any help would be appreciated!
1) How do you determine the amount of wort to save to get the right amount of carbonation (and avoid exploding bottles!!!)?
2) Does this have an effect on taste/properties of the beer? The use who recommended I try this said it would help keep my yeast in suspension longer though I don't understand why...
Any help would be appreciated!