Natural bottle priming

[MrWhleDr]

OK, so I want to bottle a batch of beer or at least siphon some bottles and cap at just the right time during fermentation to carbonate the brew without priming sugar. How do I measure SG and FG to figure out volumes of co2?
The local tap room in town has an engine pull that they serve as "pull" beer. From what I have read online is that it is put into keg before fermentation is over and then poured as normal. Not sure if the source is correct. Any comparison compared to bottling as mentioned above?
Is this a reasonable thought? I think it would be interesting to find out how it works, just dont want a bunch of bottle bombs. Thanks for any input.

 

[MrWhleDr]

Anyone with any input?

 

[jtlawlor]

I would suggest you look into Kraeusening: which you can save some of your wort (pre-pitching, after the boil) freeze it... then when the main fermentation and conditioning is done, ie. 2wks - you take out your frozen beer, thaw - boil shortly, cool and pitch more yeast. Allow that to start fermenting and add that to the beer instead of sugars.

Kaiser has a complete write up on his blog - plus a spreadsheet to get the volumes and wort needed.
http://braukaiser.com/wiki/index.php/Kraeusening

 

[neovox]

Can't comment on carbonating w/o priming sugar, but look here for more information on hand-pulled beers and cask ales.