kraeusening

[michaelprob]

I need some advice on the technique of kraeusening. I am currently brewing a Czech pils and rather than keg, as is my usual method, I want to bottle. Have not bottled in several years and my last experinces with this were less than satisfactory. This brew is now in the secondary carboy and I harvested about a cup of yeast during the racking process. I want to add some(?) it this "used" yeast to the bottling bucket before I bottle, but need to know: is this advisable and if so how much of this yeast should I use?
Thanks in advance for this information.
michaelprob

 

[wildwest450]

Sounds like a lot of extra work, but have at it.
Krausening - Home Brewing Wiki

 

[homebrewer_99]

Kreusening is removing a portion of the wort before adding yeast (gyle) that will be added back into the beer after it's fermented.

I believe there's a chart in one of the threads...where, I don't know. Sorry.

 

[JMass]

See above. You don't need to add yeast as there is yeast in your beer already unless you filter it first.

 

[TeleTwanger]

I wouldn't krauesen unless you happen to have high krausen beer on hand all the time...Just use gyle and use it like priming sugar, or use dme and use it like gyle.

 

[michaelprob]

To WildWest 450;
If Miss Information is the one on the left, please send her out this way!
Once a level of carbonation in the keg is established, how much pressure should be maintained on the keg to ensure it remains at that level.