Priming sugar for bottling or cold/frozen wort extract ?

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Priming sugar for bottling or cold/frozen wort extract ?

Unread postby steche » Wed Mar 13, 2019 10:23 am

Hi, I am a new BM10 user.
I've been brewing manually for 4 years before, and for bottling I was used to prepare a sugar syrup (around 4g/5g of sugar per liter of expected finished beer volume, that I boiled a few minutes with a small amount of water, then I cool down and mix with the fermented wort just before bottling).
In the BM10 user manual, I can read the following : they recommend to fill 0.5L (for the BM10) wort into a vessel (before adding yeast) and to store it in a cool place (even frozen place). Then the fermentation process goes on normally for the main wort. And before bottling, to raise the cold (frozen) 0.5L wort to room temperature and carefully pour into fermentation vessel, 1 hour before decanting. Then bottling.
Did anyone try this and has any feedback to share ?
So they recommend 0.5L for the BM10 meaning 5% of the total wort (so I would expect 0.6L when I get 12L, etc...) : is this applicable whatever the final gravity is ?
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Re: Priming sugar for bottling or cold/frozen wort extract ?

Unread postby Nolan » Thu Mar 14, 2019 2:37 am

According to the German - Reinheitsgebot from 1516 - (Purity Law)
only water, barley and hops could be used for brewing beer.
Yeast was not mentioned at that time, since its existence was not yet known.

Speidel might uphold those law and uses unfermented wort instead of sugar ?

Anyway, I believe it’s a marvellous technique for conditioning bottled beer.
Using about 5% of unfermented wort with an average gravity of 11º - 12º Plato per batch
your bottles should be very well carbonated in about 3 - to 4 weeks.

Personally, I ferment under pressure, my beer is already fully carbonated when ready.
No need for adding anything at all. Won’t do any other way.
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Re: Priming sugar for bottling or cold/frozen wort extract ?

Unread postby mashy » Thu Mar 14, 2019 5:47 am

+1 All about pruity laws.

I ferment normally and prepare my bottles with zevro sugar dispenser. Fast & accurate, no clean up and it caters for different beer styles.
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Re: Priming sugar for bottling or cold/frozen wort extract ?

Unread postby Bigstew » Thu Mar 14, 2019 4:08 pm

www.winning-homebrew.com/krausening

This should answer all your questions.
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Re: Priming sugar for bottling or cold/frozen wort extract ?

Unread postby steche » Tue Mar 19, 2019 12:13 am

Thank you for all this information ! I find this method really interesting.
I will try with my next batch, and prepare a formula in function of the original gravity (I need to get secured by the maths).
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Re: Priming sugar for bottling or cold/frozen wort extract ?

Unread postby Soay4731 » Tue Mar 26, 2019 5:07 pm

steche wrote:Thank you for all this information ! I find this method really interesting.
I will try with my next batch, and prepare a formula in function of the original gravity (I need to get secured by the maths).


Like you, I use a formula to calculate how much wort to freeze from a batch. I am still tweaking the constant to get the final level of carbonation I want.
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Re: Priming sugar for bottling or cold/frozen wort extract ?

Unread postby steche » Wed Mar 27, 2019 9:43 am

Soay4731 wrote:Like you, I use a formula to calculate how much wort to freeze from a batch. I am still tweaking the constant to get the final level of carbonation I want.

Hi Soay4731 ! Can you please share your formula ? It would be a great basis for my 1st try (this weekend I think) ! :cheers:
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Re: Priming sugar for bottling or cold/frozen wort extract ?

Unread postby steche » Mon Apr 01, 2019 9:03 pm

I looked at this website : https://www.winning-homebrew.com/krausening.html

They explain the formula is :

Vp/Vb=SGb/SGp X Cv/(2.44 X SGb X SGp X F - Cv) where

Vp=the volume of priming solution (krausening beer) to be added.
Vb=the volume of beer to be primed.
SGb=specific gravity of beer to be primed.
SGp=specific gravity of priming solution (krausening beer).
F=fractional fermentability of priming solution.
Cv=CO2 level in volumes.

Any thought ?
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Re: Priming sugar for bottling or cold/frozen wort extract ?

Unread postby mashy » Tue Apr 02, 2019 7:09 am

For 40 bottles - 23 liter batch
Freeze about 1 -2l in a pop bottle.
Shake before use. Allow between 5-25ml per bottle.
Either add to batch or bottle - or a bit of both.

What you don't use can be refrozen for next time, if you keep it chilled.
Run different dosages and compare the different carbonation.
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