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Priming Sugar Vs. DME
I read in a book that you can prime with wort you save after the boil. It says the amount you will need "varies inversley with the OG: 1.030 = 2 quarts, 1.040 = 1.5 quarts, 1.060 = 1 quart" You are supposed to store it in a sanitized jar in the fridge until bottling time and then mix it in like any other priming sugar. They call it Kraeusening. It also says it is supposed to be the purists method. From The Homebrewer's Recepie Guide by Patrick Higgins. Anyone tried this?
firewater wrote:
I read in a book that you can prime with wort you save after the boil. It says the amount you will need "varies inversley with the OG: 1.030 = 2 quarts, 1.040 = 1.5 quarts, 1.060 = 1 quart" You are supposed to store it in a sanitized jar in the fridge until bottling time and then mix it in like any other priming sugar. They call it Kraeusening. It also says it is supposed to be the purists method. From The Homebrewer's Recepie Guide by Patrick Higgins. Anyone tried this?
Krausening is not the addition of straight wort to a fresh beer.
Krausening is the act of using a small amount of actively fermenting beer to prime with. It achieves too things, the addition of sugar for priming and the addition of active yeast to clean up by products of the primary ferment. This method was originally employed to lager style beers before the concept of the diacetyl rest was discovered. However, I thought I read once that Boston Beer Co, uses this technique in its lager beers for fermentation clean up purposes. That's how they turn over lager beer so quickly from kettle to bottle.
I have used DME to prime a couple of times and it did appear to give tighter bubbles and much thicker head.
I always used corn sugar for bottling. Now that I keg, I find the head to be the same if not better, with forced CO2. I believe that it's the beer before the priming that primarily composes the quality of the head, not just the carbonation method.
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