Aeroboy86 Posted January 25, 2020 Share Posted January 25, 2020 Hi homies just wondering if anyone has tried using wort to prime in bottles rather then adding sugar? By that I mean before pitching yeast you keep some of the wort aside in a sanitised container then when fermentation is complete use this wort to bulk prime in bottles. Is this a thing and if so how much would you need to keep aside for a 20ltr batch? Thanks in advance Link to comment Share on other sites More sharing options...
Marty_G Posted January 25, 2020 Share Posted January 25, 2020 Theoretically it would work but you would need to know the sugar content of the wort to work out a volumeĀ and also and this is the biggy, it is not infected.Ā Worts that sit around are a huge infection danger.Ā But the concept is sound but in practice i am not sure about it when putting sugar in is so easy to do.Ā 1 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 25, 2020 Share Posted January 25, 2020 Coopers lollies are $2.50. Ā Just buy them mateĀ 1 Link to comment Share on other sites More sharing options...
Aeroboy86 Posted January 25, 2020 Author Share Posted January 25, 2020 8 minutes ago, PaddyBrew2 said: Coopers lollies are $2.50. Ā Just buy them mateĀ Not worried about the cost. I was more interested in whether it would be beneficial as to not change the flavour profile as it is primed from the same fermentable source. Link to comment Share on other sites More sharing options...
Aeroboy86 Posted January 25, 2020 Author Share Posted January 25, 2020 12 minutes ago, MartyG1525230263 said: Theoretically it would work but you would need to know the sugar content of the wort to work out a volumeĀ and also and this is the biggy, it is not infected.Ā Worts that sit around are a huge infection danger.Ā But the concept is sound but in practice i am not sure about it when putting sugar in is so easy to do.Ā Cheers mate. Yeah sanitation obviously would need to be spot on. Really just interested to see if it would be beneficial from a flavour point of view Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted January 25, 2020 Share Posted January 25, 2020 12 minutes ago, Aeroboy86 said: Not worried about the cost. I was more interested in whether it would be beneficial as to not change the flavour profile as it is primed from the same fermentable source. Lolllies donāt leave any residual flavour. They are fully fermented outĀ 2 Link to comment Share on other sites More sharing options...
Aeroboy86 Posted January 25, 2020 Author Share Posted January 25, 2020 2 minutes ago, PaddyBrew2 said: Lolllies donāt leave any residual flavour. They are fully fermented outĀ Fair enough mate.Ā Link to comment Share on other sites More sharing options...
Marty_G Posted January 25, 2020 Share Posted January 25, 2020 34 minutes ago, Aeroboy86 said: Cheers mate. Yeah sanitation obviously would need to be spot on. Really just interested to see if it would be beneficial from a flavour point of view Well the glucose/table sugarĀ adds no flavour as it is 100% fermentable.Ā 1 Link to comment Share on other sites More sharing options...
Pezzza Posted January 25, 2020 Share Posted January 25, 2020 1 hour ago, Aeroboy86 said: Hi homies just wondering if anyone has tried using wort to prime in bottles rather then adding sugar? By that I mean before pitching yeast you keep some of the wort aside in a sanitised container then when fermentation is complete use this wort to bulk prime in bottles. Is this a thing and if so how much would you need to keep aside for a 20ltr batch? Thanks in advance I really think you will be struggling regards sterile transfer mate.Ā Ā Ā If you are concerned about not wanting to use sugar/dex - you could use Dry Malt Extact.Ā Problem is - getting that powdery fluff into a sterile bottle without dusting everything around you is a challenge.Ā That is why Coops came up with the drops.Ā But I would say this - if you are committed in trying out liq malt addition - well let us know how it goes?! Always good to see new and different ways of doing things! Ā Link to comment Share on other sites More sharing options...
Cosmo2450 Posted January 25, 2020 Share Posted January 25, 2020 Itās called krausening. Iāve looked it up before and thought about doing it myself but never could be bothered. Apparently it brings on heaps more flavour and if itās hopped wort it will bring out heaps of hop flavours.Ā Iāve often thought if I put some of my wort into a sanitised keg and flush out all the oxygen and leave till the brew is ready would the wort still be āfreshā and not infected. Been to scared to try it 1 Link to comment Share on other sites More sharing options...
Marty_G Posted January 25, 2020 Share Posted January 25, 2020 @Aeroboy86Ā if you want to use the wort to carbonate ferntation under pressure does just that. The CO2 created during fermmtation is pressurised during the ferment and carbonates the beer.Ā Ā Ā 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 26, 2020 Share Posted January 26, 2020 I guess you could make up a small batch of wort just before you bottle and use it to prime your bottles.Ā Could even include a hop tea for extra flavour. You could mix it into your fermenter with the beer (bulk-prime) like some folks do with just sugar and water. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 26, 2020 Share Posted January 26, 2020 10 hours ago, Cosmo2450 said: Itās called krausening. Iāve looked it up before and thought about doing it myself but never could be bothered. Apparently it brings on heaps more flavour and if itās hopped wort it will bring out heaps of hop flavours.Ā Iāve often thought if I put some of my wort into a sanitised keg and flush out all the oxygen and leave till the brew is ready would the wort still be āfreshā and not infected. Been to scared to try it Yeah am not sure Cosmo... I guess that I brew my AG Wort and am happy with it... then add late hops if I want... so cannot really see any advantage in adding further liquid fermentables... dunno how that would add flavour - when you've done a pretty good job already in the FV? I am naturally carbing in kegs at the moment - will be interested to see how that goes - but that seems to be common practice. Are you thinking of using your kegs as a storage unit i.e. somewhat like the cubes?Ā I reckon if you prepped the keg with star-san... gassed it with C02... and then added fresh hot wort... and then chilled it that it would keep quite well.Ā But if wild yeasts from the air, or off you, or yeast remnant in the keg got in there it would start to ferment. Link to comment Share on other sites More sharing options...
Cosmo2450 Posted January 26, 2020 Share Posted January 26, 2020 2 hours ago, Bearded Burbler said: Yeah am not sure Cosmo... I guess that I brew my AG Wort and am happy with it... then add late hops if I want... so cannot really see any advantage in adding further liquid fermentables... dunno how that would add flavour - when you've done a pretty good job already in the FV? I am naturally carbing in kegs at the moment - will be interested to see how that goes - but that seems to be common practice. Are you thinking of using your kegs as a storage unit i.e. somewhat like the cubes?Ā I reckon if you prepped the keg with star-san... gassed it with C02... and then added fresh hot wort... and then chilled it that it would keep quite well.Ā But if wild yeasts from the air, or off you, or yeast remnant in the keg got in there it would start to ferment. Honestly Iām with you in regards to what I do and the quality of the end product hence why Iāve never been bothered with testing this. Maybe one day but meh.Ā 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now