Brew UK Forum | General Brewing Discussions
Krausening
Hey,
Setting up for another brewday (2 in one week, I love holidays), and I'm planning a Golden Ale/Bitter which will end up in bottles. I have a really odd brewing book I found in a charity shop which mentions Krausening as a means to prime and condition the beer (using unfermented wort as priming solution). I really want to give this a go but wondered had anyone tried it before and if it's worth the effort? By my reckoning I need about 2 pints of wort which i'll keep in a sanitized PET bottle.
This book is pretty odd and has some weird recipes in it, including one that uses chicken pieces and white wine?
Cheers all,
J.
Responses
Posted 1 year ago by Member
Chicken beer! Lmao!
Posted 1 year ago by Member
Cock ale.
I think some guys over on thehomebrewforum made some a year or so ago.
I would have thought it would be easier to used some DME.
But don't let that stop you.
Give it a go.
Posted 1 year ago by Member
Cock Ale
Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must draw and gut him when you flay him), then put the cock into two quarts of sack, and put to it three pounds of raisins of the sun, stoned; some blades of mace, and a few cloves; put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together into a vessel. In a week or nine days bottle it up; fill the bottle just above the neck, and give it some time to ripen as other ale.
Posted 1 year ago by Moderator
Some of the German stuff I've read (actually more pieced together rather than read) often mentions priming with Speise. I understand this to be saving some of the original wort from the brew day and using this to prime the beer.
Kraeusening or Gyle worting as Wheeler calls it is slightly different. Because of the Purity Law German brewers cannot use finings, therefore they filter their beer which removes the yeast. Again, as I understand it Kraeusening is taking actively fermenting wort from another brew or adding yeast if using the original wort and using this for priming.
Wheeler writes about Stouts being Gyle primed as traditionally they were blended from different brews and the Gyle priming improved the flavour.
Its definitely worth trying as beers primed with sugar can often be a tad sweet if like me you start drinking them before you perhaps should.
Apologies if I've confused matters.
Fermenting: Summer pale ale
Maturing/Conditioning: Marynka pseudo-lager
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff
Posted 1 year ago by Moderator
I was in Good Life Home Brew in Norwich this week and there was a discussion about Krausening going on. From what I can gather, the Krausen yeast is super floculative and will drop to the bottom of the bottle in a very hard layer which will stay in one place when you pour the beer. All they were suggesting was to allow the beer to clear or filter it after the primary fermentation and then make up a priming solution with either the original wort or with DME and add a small amount of Krausen yeast to it then add it to the brew. Is this too simplified..... or did I get the wrong end of the stick?
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
Posted 1 year ago by Moderator
To be honest, it seems like a whole lota extra steps (put politely) when priming could do the same.
I would just wait a tad longer!
Plannin'-
Loads a beer after an upgrade!
nathbrew@gmail.com
Posted 1 year ago by Member
Funny thing is.. After a 6 hour brewing session I cannot be bothered to sanitize a bottle and take a 2 pint sample to then store somewhere and use to prime.
I'll stick to my 80g of sugar batch priming. Never had a problem with it so why fix whats not broken. It did intrigue me though.
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