Comments on: Krausening Home Brewed Beer

By: Krausening Home Brewed Beer | The Homemade Wine Blog

Krausening Home Brewed Beer | The Homemade Wine Blog — Sat, 03 Sep 2011 04:41:47 +0000

[...] Krausening Home Brewed Beer Posted by: Jake on: September 2 2011 • Categorized in: General Wine Making In a brewery, krausening would be done with fresh wort taken from the most recent batch made. For the homebrewer, Krausening is most often done with a small amount of wort made from dry malt extract. Alternately you can use a fresh batch of wort or keep some wort in a sterile container in the refrigerator from your last batch. A key question is how much wort to use for proper carbonation? A good rule of thumb is that you should add enough wort to raise the gravity of the beer three points. For simplicty you can try the following formula from the Home Brewing Wiki: Quarts_of_wort = (12 x Gallons_of_beer) / ((Specific_gravity_wort – 1.0) * 1000) For example, if the krausening addition of wort (also called gyle) has a specific gravity of 1.060, and we’re krausening 5 gallons of beer, the result would be (12 x 5)/((1.060-1)*1000) which works out to exactly one quart of wort we add at bottling. Read the whole article: Krausening Home Brewed Beer | Home Brewing Beer Blog by BeerSmith [...]

By: Jason

Jason — Mon, 18 Apr 2011 23:26:38 +0000

I have tried krausening twice. The first time worked great, the second I made beer bottle bombs. Batch Sparging

By: Kai Troester

Kai Troester — Sat, 08 May 2010 12:37:48 +0000

I wrote that initial wiki article and have since revised the formulas to calculate the volume of Krauesen needed:

http://braukaiser.com/wiki/index.php/Kraeusening

Cheers,
Kai

By: admin

admin — Sun, 28 Mar 2010 17:35:13 +0000

I would say it is not necessarily a drier flavor. If done with the same wort as the original it should, in theory, impart no change in flavor from the original beer.

By: MW

MW — Sun, 28 Mar 2010 13:31:26 +0000

Interesting article, often wonder if Krausening is done because it is a tradtion rather than a must. Does the process help to give a dryer flavour?

By: admin

admin — Wed, 24 Mar 2010 00:25:36 +0000

Actually traditional krausening is done with a measured amount of wort that also has yeast added to it. The yeast addition is most appropriate for lagers where the cold aging may have turned the original yeast dormant. For the krausen with yeast, you need to add the yeast 12 hours or more ahead of time so that it is actively fermenting when you add the krausen gyle to the beer.

By: GregK

GregK — Tue, 23 Mar 2010 12:07:44 +0000

Thanks for the handy formula. I’ve never bothered with krausening because adding 3/4 cup of corn sugar at bottling time is so darned easy, and I can’t imagine it makes any difference in the beer. (Other than carbonation, of course.)

You said, “Traditionally, the krausening addition is added at the most active point of fermentation.”

I’m not sure exactly what you mean by that, but for the homebrewer it’s important to make sure the unfermented wort is added at bottling time — after fermentation has completed.