Author Topic: Taking wort out for the second fermentation  (Read 1274 times)

Offline arjanvos

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Taking wort out for the second fermentation
« on: July 09, 2020, 05:01:38 AM »
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
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Offline Oginme

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Re: Taking wort out for the second fermentation
« Reply #1 on: July 09, 2020, 05:42:22 AM »
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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Offline arjanvos

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Re: Taking wort out for the second fermentation
« Reply #2 on: July 09, 2020, 05:59:45 AM »
Great, thanks a lot.. A
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