krausening question

[denver brewhoo]

I think I want to carbonate my next batch this way, rather than by adding corn sugar. How much unfermented wort should I reserve for, say, a 6 gallon batch? Assume an OG around 1.050 because the bitters and ESBs I tend to make tend to come in around there. I see the technique mentioned in my books (Papazian and Miller) but not much in the way of guidance on amounts. Thanks in advance!

[Fast_Eddy]

Originally posted by denver brewhoo
I think I want to carbonate my next batch this way, rather than by adding corn sugar. How much unfermented wort should I reserve for, say, a 6 gallon batch? Assume an OG around 1.050 because the bitters and ESBs I tend to make tend to come in around there. I see the technique mentioned in my books (Papazian and Miller) but not much in the way of guidance on amounts. Thanks in advance!

Quoting from George Fix's 'Vienna Marzen Oktoberfest' Classic Beer Style Book(p. 68) ..

"...A 20 to 25 percent charge is traditional. As the second fermentation takes place, the excess CO2 is bled off until the fermentation end point is obtained...A good temperature to use for this is process is 36 to 40 degrees..."

To me that says add around 1 gal of kraeusening beer to your primary fermenter. Also infers that you'll need a pressure guage to monitor the pressure in the fermenter.