Priming Wort

[PieOPah]

I have been thinking about the most efficient method of priming.

It occured to me that if I was to save an amount of wort and use this for priming. What I would need to know, is how much wort would I need?

I would want the equivalent of 1/2 tsp sugar which is what I would normally use.

Are there any calculators that I can plug in the amount/gravity of wort and it will tell me how much I need? Alternatively is there a fomula so I can make my own calc.....

[noby]

Papazian has a bit about it in his book. A quick google came up with this formula:

Gyle is a portion of unfermented beer wort that is reserved for or added to finished beer for condition (carbonation). What you can do is save a measured amount of your fresh unfermented sterile wort and store it in a sterilized, sealed container in your refrigerator. The gyle should be taken from the wort before yeast has been added to it. Then when the beer has fully fermented and it is time to bottle, you can use the stored gyle by adding it to the finished beer.
Of course the question is; "How much wort should be set aside as gyle?" The sugar content and specific gravity of wort will always vary. Here is a decent formula to calculate, rather accurately, the amount of gyle you will need to save in order to prime any volume of beer.

The formula is:

Quarts of gyle = (12 x gallons of wort)
________________________(÷)

(specific gravity - 1)(1000)


For example, for 5 gallons of wort that has a specific gravity of 1.052:

Quarts of gyle = (12 x 5)
________________(÷)

(1.052 - 1)(1000)

Quarts of gyle = 60/52 ˜ 1.15 quarts ˜ 1.2 quarts

Note: these are US Gallons, I presume.

[Seveneer]

Would the gravity of the wort not have an effect on the amount of CO2 produced and hence the carbonation level?

I think the calculation given is a good start but some experience and experimentation would enable you to predict the amount required for a given carbonation level.

/Phil.

[PieOPah]

I think it might be easier to just stick with sugar for now....

[tribs]

I agree.

[Seveneer]

I think it might be easier to just stick with sugar for now....

Don't let me put you off. The carbonation thing still exists with sugar. That's why I use corny kegs and bottled gas; takes the guess work out of it.
/Phil.

[PieOPah]

A) Wife doesn't want a CO2 canister in the house (at least not while the little one is so curious)

B) As a member of CAMRA it would really be wrong of me to force carb my beer

[Andy]

B) As a member of CAMRA it would really be wrong of me to force carb my beer

I can see where they're coming from for busy boozers but for homebrewers and small turnover pubs then cocking a snoot at CO2 delivery for ale is just daft IMO.

[PieOPah]

I do force carb but this is only for top up purposes.

[Seveneer]

2-3 psi on top of an ale stops it oxidising and alows the beer to flow. Force carbing at any great pressure is reserved for hefeweizens and things like that round here.

I have the greatest respect for what CAMRA achieved in their day but for such an organisation to hold those views is, in my opinion, a blinkered approach to beer appreciation. Me, I appreciate all beer

/Phil.

[Seveneer]

I'm supprised they even tolerate metal kegs and dont insist on wood.

[PieOPah]

Can you force carb in a King Keg PoP?

I don't see why you couldn't. It's go the S30 (?) connection so you can use that.

To be honest, I wouldn't care about force carbing. It has nothing to do with preference, just that for me it is easier to naturally carb.

[jean-yves]

Can you force carb in a King Keg PoP?

I don't see why you couldn't. It's go the S30 (?) connection so you can use that.

To be honest, I wouldn't care about force carbing. It has nothing to do with preference, just that for me it is easier to naturally carb.

I'm with you POP

it's just easier to put 3gr/l of sugar, put the keg at 20° for a week and then in a cool place waiting to be drunk

you can dispense it with a hand pump (as camra say, and i think it's better )or you can also dispense it with gas at 1.5kg

that way every body is happy
cheers