Krausening, kegging and yeast count
I want to referment my beer in kegs by adding a fresh yeast starter and some source of sugar. Will I obtain similar results by adding dextrose rather than gyle?
Should I use the required amount of yeast to ferment that sugar, or should I slightly overpitch since it'll be an alcoholic environment?
I plan to mix everything in a in a tank, then quickly keg everything.
Nay other things I should take into consideration
PS: why am I doing this? Answer: In an attempt to reabsorb diacetyl. See this thread if interested
Last edited by Zucker Bee; 02-16-2009 at 12:44 PM.
BALLING used empirical measurements to determine the amount of CO2 formed from Glucose
2.0665 g of Glucose è 1 g of Ethanol + 0.9565 of CO2 + 0.11 g of losses
2.16 g of Glucose è 1.0455 g of Ethanol + 1 g of CO2 + 0.12 g of losses
This shows us that for every gram of CO2 we want in our Beer, we will need 2.16 grams of Glucose
WHAT IS THE OBJECTIVE?
We know what beer style we Bottle conditioning; we know the CO2 level required of that particular style – now, how to we get there?
4 grams of Sucrose/L will give us 1 Vol CO2
4 grams per Liter = 1/3 oz / US gal
Let’s say we want 2.4 Vol CO2 for our Beer
Innitial CO2 level 0.9, which means we need 1.5 VOL CO2
1.5 X 4 = 6 grams /Liter (0.8 oz/US gal) priming sugar is needed
1.We know how much CO2 we got in our beer to be used.
2.We know that 2.16 g of Glucose per Litre will give one gram of CO2.
3.Our Beer has 2.0 g/L of CO2
We want 4.0 g/L of CO2
we have to add 2.0 g/L of CO2
We need 2.16 g X 2.0 = 4.32 grams of Glucose/L of Beer to get an extra 2 g/L of CO2 into the Beer.
NOW, that’s per Liter!
If we have a 5 gallon batch (18.9 Liter)
We need 18.9 X 4.32 = 81.6 g Glucose in that batch
The tough part was to estimate what amout of C02 is actually still in my filtered beer. I figured 0,8, since it was filtered yesterday.
I've decided to go with krausening technique rather than with dextrose.
I've taken in account the calculation you've demonstrate and introduced a attenuation % since I now my wort is not pure glucose and won't attenuate much more more than 75-77% I also considered the actual gravity of my krausen wich is not made from the same wort... some calculations!
So, I pushed 45 litres @ 16,5P West Coast IPA in my Belgian Blonde... Should be quite interesting or should I say funny!
2,8 - 3,0 CO2 volume is what I'm shooting for for a total of 550 liters
Hey, 2.8 - 3 Vol Co2 sounds a bit high.
Are you going to bottle?? =====> I recommend 2.3 - 2.5 Vol CO2
Are you kegging =======> 2.2 CO2 Vol
Are you serving "in House" =======> 2.4 Vol CO2
We do serve our Belgian ales at 2,6 and Saisons at 2,8 - 3,0 on tap