crausen priming

[The_petrodactyl]

Hi!

Has anobody tried to prime youre beer with High crausen beer?
What experiences have you made? whatteckniques have you tried?

Your friend
V

 

[shortyz]

its a dangerous method, i would only try it into a keg bcs i know it isnt gonna blow up and possible kill me. (and i can put a gauge on it and monitor pressure)

i think the germans are big into that method.

 

[The_petrodactyl]

Hi!
OK, I have never considered the safty element, but good point. I will try it on kegs first, and monitor the pressure.
Since I do not do a continuing brewing operation with the same types over and over again, I would need some way to collect and save krausen beer.

Is harwesting some fermenting wort in a one gallon carboy until it reaches high kausen and putting it in a close to freezing fridge until needed possible? Will that kill the yeast? Is it a high contamination risk?

How about harvesting 4l / 1 gallon from the coockingpot and put it in the freezer or fridge until needed, then boil it, add yeast wait until HK and add it to the batch?

Your friend
V

 

[The_petrodactyl]

Hi!

I just got a new book “German Wheat Beer (Classic Beer Style Series)” it has some good information on the subject. The author recommends saving some of the first runnings from the mash tun or from the boiling kettle, for priming. It has som formulas that can be used both for krausen and wort priming. The book is mostly about bottled brew, but I will probably play safe and try kegs the first times.

I did not buy this book because I have an interest in wheat beer, but because I am interested in the technical part. The book also has some good information about double decoction, single decoction step infusion mashing and combinations. This is the first place I have read detailed information about tree different protein rests and obout different proteins in wheat and barley. And lots of history morals and philosophy about wheat beer and whet, if one would like to try brewing with wheat. This series is a bit dated, but lots of good information.

Your friend
V

 

[dfhar]

It's a great technique for carbonating, but actually isn't intended only for that. Krausening has historically been used when racking beer from a primary vessel to a lagering tank to help attenuate beer more fully, clean up off flavors more quickly, and remove any oxygen that was picked up during racking in addition to providing carbonation.

If you want to do it at home, you should use a keg with an adjustable pressure relief valve. Don't do it in bottles, because you're likely to end up with gushers or bottle bombs.