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Date: 30 Jun 2006 12:24:34
From: hofer
Subject: Boiled krausen beer by mistake: what to do with it?
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I kept in a fridge two mason jars for priming the Weizen: one of a
sweet wort ("speise") and one of a krausen beer. Being upset with stuck
fermentation I decided to prepare a new starter and then in a moment of
blackout took from a fridge a jar with krausening beer and heated it
almost to the boiling.
This former krausening and now perfectly dead beer is once more in a
fridge waiting for your verdict. It doesn't smell as a fresh beer. Can
it be used for priming the Weizen?
Leonid
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Date: 30 Jun 2006 20:27:14
From: John 'Shaggy' Kolesar
Subject: Re: Boiled krausen beer by mistake: what to do with it?
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On 30 Jun 2006 12:24:34 -0700, <leonidli@bezeqint.net > wrote:
> I kept in a fridge two mason jars for priming the Weizen: one of a
> sweet wort ("speise") and one of a krausen beer. Being upset with stuck
> fermentation I decided to prepare a new starter and then in a moment of
> blackout took from a fridge a jar with krausening beer and heated it
> almost to the boiling.
> This former krausening and now perfectly dead beer is once more in a
> fridge waiting for your verdict. It doesn't smell as a fresh beer. Can
> it be used for priming the Weizen?
Well, first off it is much simpler and more controllable to just prime
the beer using simple priming sugar. Krausening is a practice that
commercial breweries use that just doesn't make much sense for
homebrewers. There's really no benefit to doing it, and it will
add in a lot of variables that you won't be able to easily control that
will make the carbonation results unpredictable.
However, boiling the wort you were keeping in the fridge should not have
done any significant harm. I still wouldn't recommend using it for
priming though, just use simple sugar.
John.
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Date: 01 Jul 2006 04:08:52
From: hofer
Subject: Re: Boiled krausen beer by mistake: what to do with it?
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John 'Shaggy' Kolesar wrote:
> Well, first off it is much simpler and more controllable to just prime
> the beer using simple priming sugar.
Simpler, doesn't mean better.
> However, boiling the wort you were keeping in the fridge should not have
> done any significant harm.
The question was about the boiled (by mistake) krausening (i.e.
starting to ferment) beer and its might be off-tastes: could it be used
for priming or shouldn't it be because of these off-tastes.
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Date: 01 Jul 2006 14:32:51
From: Brian
Subject: Re: Boiled krausen beer by mistake: what to do with it?
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I agree that simpler doesn't mean better. I have tried both manners of
priming and find that adding spiese back to carbonate adds character that
DME doesn't. You can tell me I'm full of it and it doesn't make a
difference but I am entitled to my opinion!
Having said that, I don't think that warming your speise up will have
significantly changed it enough to make a difference.
"hofer" <leonidli@bezeqint.net > wrote in message
news:1151752132.324818.128050@h44g2000cwa.googlegroups.com...
>
> John 'Shaggy' Kolesar wrote:
>> Well, first off it is much simpler and more controllable to just prime
>> the beer using simple priming sugar.
>
> Simpler, doesn't mean better.
>
>> However, boiling the wort you were keeping in the fridge should not have
>> done any significant harm.
>
> The question was about the boiled (by mistake) krausening (i.e.
> starting to ferment) beer and its might be off-tastes: could it be used
> for priming or shouldn't it be because of these off-tastes.
>
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Date: 01 Jul 2006 08:53:24
From: Denny Conn
Subject: Re: Boiled krausen beer by mistake: what to do with it?
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Brian wrote:
>
> I agree that simpler doesn't mean better. I have tried both manners of
> priming and find that adding spiese back to carbonate adds character that
> DME doesn't. You can tell me I'm full of it and it doesn't make a
> difference but I am entitled to my opinion!
OF COURSE, you're entitled to your opinion, as long as you realize it's
only an opinion! Blind tastings I've done, though, show no difference
in quality of carbonation or taste between sugar, DME, spiese, force
carbing, etc. And that's NOT just my opinion...it's the opinions of
several trained tasters.
------------ >Denny
--
Life begins at 60...1.060, that is.
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