Bottle Bombs

[CoreyD]

Finally some math that makes sense to us dummies. But if you multiply by quarts then divided by 40 you get six, not 1.5. So is it quarts, or gallons that you multiply by 12?

 

[Soulshine2]

batch in quarts
then example used gallons
Confused.

sorry, thanks for the catch , I edited it.

 

[Soulshine2]

Finally some math that makes sense to us dummies. But if you multiply by quarts then divided by 40 you get six, not 1.5. So is it quarts, or gallons that you multiply by 12?

edited.

 

[ApolloSimcoe]

not to keep beating the dead horse...
http://brewwiki.com/index.php/Speise
https://www.brewersfriend.com/gyle-and-krausen-priming-calculator/
https://www.winning-homebrew.com/krausening.html

I guess I'm not sure what the issue is. All of those links support exactly what I said. Krausening is priming a beer with a fermenting wort. Speise is priming a beer with wort that has not been or isnt actively fermenting.

But way off topic...

 

[Soulshine2]

I guess I'm not sure what the issue is. All of those links support exactly what I said.

Sort of .

Krausening is priming a beer with a fermenting wort.

Kraeusening is priming the beer. The issue is the terms of the priming agents involved.

Speise is priming a beer with wort that has not been or isnt actively fermenting.

Spiese is not priming of the beer, its what you prime it with.
Kraeusening is the process.
Correct, Speise is UN-fermented wort.
Gyle, is fermenting wort.

Not particularly way off topic.
I was merely suggesting this process which IMO does a better job at priming (bottled)beer than fizz drops or priming sugar and avoids resulting in bottle bombs .
I will no longer comment on this thread.

 

[ApolloSimcoe]

Spiese is not priming of the beer, its what you prime it with.
Kraeusening is the process.

The very link you provided states otherwise. But you can prime with Speise although its not called Krausening.

This method of priming is sometimes incorrectly called krausening where fermenting wort is taken from the main batch of beer after yeast is pitched.

 

[Soulshine2]

The very link you provided states otherwise. But you can prime with Speise although its not called Krausening.

This method of priming is sometimes incorrectly called krausening where fermenting wort is taken from the main batch of beer after yeast is pitched.

then you should argue that with the sources I found the information

 

[RPh_Guy]

then you should argue that with the sources I found the information

Only one source you found used the term incorrectly ("beer glossary"). The rest are in full agreement.

Priming beer with any type of fermentable is called priming.

There are more specific German terms when priming with wort:
Priming with actively fermenting wort/beer is called kräusening.
Priming with unfermented wort is called priming with speise.

You cannot "kräusen" with "speise" because by definition those are conflicting terms.

But hey, it's great you're advocating for the process. I've never tried it, but it seems to have benefits.

Cheers

 

[balrog]

it's great you're advocating for the process. I've never tried it, but it seems to have benefits.

I gotta say I am intrigued as well

 

[Soulshine2]

Only one source you found used the term incorrectly ("beer glossary"). The rest are in full agreement.


Priming beer with any type of fermentable is called priming.

There are more specific German terms when priming with wort:
Priming with actively fermenting wort/beer is called kräusening.
Priming with unfermented wort is called priming with speise.

You cannot "kräusen" with "speise" because by definition those are conflicting terms.

But hey, it's great you're advocating for the process. I've never tried it, but it seems to have benefits.

Cheers

Beersmith has it wrong then too.

 

[RPh_Guy]

... The beersmith article that I quoted above seems to have everything correct. They suggest kräusening with actively fermenting wort/beer.

FYI an alternative to this process is to bottle or keg with the right amount of residual fermentable sugar remaining to hit your target carbonation level.
You'd need to do a forced fermentation test (FFT) and some basic calculations.

Having lots of active yeast helps completely and quickly remove the oxygen that's introduced during the packaging process.