jasonclick
Well-Known Member
I listened to the Beer and Brewing podcast a few days ago and they interviewed a brewer that makes German Pilsners the traditional way. Anyways he talked about carbing up the beer through krausening. I know what krausening is but was wondering about the logistics in doing so.
I have a small electric BIAB system that I typically make 4 gallon batches. I ferment in corny kegs. I could make a little more so here are my thoughts...
Make a 4.5 gallon and seperate 1/2 gallon and freeze it. Once the main batch is at terminal gravity, transfer it to the serving keg. Boil and cool the reserved 1/2 gallon wort and add a little yeast from the fermenter to the the half gallon. Once that's at high krausen, add to the serving keg along with a spunding valve set to 15 PSI.
Does that sound like a good plan? Any different way it should be done?
I have a small electric BIAB system that I typically make 4 gallon batches. I ferment in corny kegs. I could make a little more so here are my thoughts...
Make a 4.5 gallon and seperate 1/2 gallon and freeze it. Once the main batch is at terminal gravity, transfer it to the serving keg. Boil and cool the reserved 1/2 gallon wort and add a little yeast from the fermenter to the the half gallon. Once that's at high krausen, add to the serving keg along with a spunding valve set to 15 PSI.
Does that sound like a good plan? Any different way it should be done?