Does anyone have any advice for priming gueuze? All the reading I have done says that traditional gueuze has no sugar added and uses young beer to provide the fermentables for bottle conditioning. The tricky part is that the definition of young beer is pretty loose (young beer to one brewery is a couple weeks where another will be 1 years old). I'm working with a 1,2,3 blend with probably 25% 1 year old lambic as the young beer.
Im guessing I could take the FG readings of the old lambics to find their FG then measure the FG of the young lambic to see how far it has to drop to get to the level of the old lambics. I could then take that difference divide it by 4 since it will be 25% of the blend. This will give me the expected gravity drop while in the bottle. I could then expect 1 vol per 2 points of gravity drop and then make up the difference with priming sugar.
What can I expect as far as CO2 loss in the older beers? Do I need to make up for any CO2 loss?
Does anyone have any experience they are willing to share on priming gueuze?
Thanks
Im guessing I could take the FG readings of the old lambics to find their FG then measure the FG of the young lambic to see how far it has to drop to get to the level of the old lambics. I could then take that difference divide it by 4 since it will be 25% of the blend. This will give me the expected gravity drop while in the bottle. I could then expect 1 vol per 2 points of gravity drop and then make up the difference with priming sugar.
What can I expect as far as CO2 loss in the older beers? Do I need to make up for any CO2 loss?
Does anyone have any experience they are willing to share on priming gueuze?
Thanks
