carbing with wort?

[narl79]

So I've been reading about using unfermented wort to carb your beer but can't find any tables on how much you should use. I would probably use a mason jar to store in the fridge till bottling. Have any of you done it this way with success? How much did you use and how did you store it? Any advice welcome thanks guys.

 

[jro238]

Interesting idea. I've never tried it.

If I were to do this though, I would just do a conversion to simple sugar. That is, I would take the gravity of the wort and figure out how much simple sugar it would take for me to reach that same gravity. It is possible that you might need to add a bit of a fudge factor here (in favor of additional wort) because not all of the gravity points in the wort will be fermentable while simple sugars are 100% fermentable. No idea what this fudge factor would be since I've never tried it though.

 

[dozer5454]

Agreed. This is a new one on me also. For ease I would just go with the table sugar and leave the wort for yeast starters.

 

[GrogNerd]

it's called "krausening" and it's how Bud/Light is carbonated

check this link for the math to figure out how much wort to save

 

[RoundKid]

Here is a good calculator for this method. http://www.brewersfriend.com/gyle-and-krausen-priming-calculator/

You should freeze the unfermented wort, not keep it in the fridge. Otherwise you are just asking for infection. When you are ready to bottle, thaw it out and boil for 10-15 minutes to resanitize the wort before adding it to the beer.

 

[narl79]

Thanks for your replys they really helped and I'm going to try it in a few weeks and post how it goes. Cheers

 

[Xpertskir]

A lot of beginners have carbonation issues for a lot of different reasons.

IMO you have enough to worry about without using what I would consider and advance technique that introduces more variables into the process.

As a beginner you should be working to remove variables, not add them. There are some brewers that say they can notice a difference between beer carbed with simple sugar or DME/wort, but I am not one of them. Use a reliable priming sugar calculator like the one above, and K.I.S.S. for now.