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Taking wort out for the second fermentation

arjanvos

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Hi, in Germany, the 'Deutsches Reinheitsgebot' dictates that the use of anything apart from yeast, water, malt and hops, nothing else is allowed to be used. So, using a bit of sugar or honey for the second fermentation is not allowed, if you stick to it. They traditionally use a 5% or so of the wort with the sugar from the malt in it, to add to the bottle or keg.

Anyone has got experience with this and if so, what % is good to use for a blond or an IPA?

Cheers, Arjan
 
Brad has a blog post on Krausening which gives the formula for calculating the amount of fermenting wort needed to carbonate a beer.

Link:  http://beersmith.com/blog/2010/03/22/krausening-home-brewed-beer/

 
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