Bottle conditioning with fresh wort?

I've not used this method, but I think I've seen this same description used for the term 'krausening.' Was that word used in the article that you read. I'm certain that it is a German word.

 

I conditioned with DME once which is the same general idea, but no I have not saved a part of a batch for the purpose of bottle conditioning.

 

What was detailed about adding wort is not krausening; krausening involves adding 'new' fermenting beer to an existing batch of beer. You can read more here: http://byo.com/lagering/item/966-kräusening-techniques

Cheers!

Edit: from the linked article: "Related brewing practices — such as adding spiese (wheat ale wort or fermenting lager beer) to a green German weizen (an ale) prior to bottling or adding a small amount of fermenting ale to help along the fermentation of a high-gravity ale — are conceptually similar to kräusening, but are technically not called kräusening."

 

I like the idea, but never try it just because I like to achieve desire accurate CO2 level

 

Why would you want to do this?

 

Knowing how much to use to prime to a certain level probably is not insurmountable, but I would expect a bit of trial and error. I question whether the flavor contributions of the priming approach are significant enough to matter, but if you need to say that your beer is all-malt, this is an option.

 

I tried it once and didn't notice any real difference between that batch and the last hefe I brewed. I'll personally stick to table sugar. Don't let me talk you out of it.

 

I love the idea of bottle prim/condition with unfermented hopped wort. Just found this called gyle
and this KRAEUSENING YOUR BEER

 

If you add wort it is adding Speise, which is food in German. The thinking is that it is the same OG and hopping, so minimal change to the beer.

Krausening is adding wort at high krausen, which means partially fermented wort and active yeast. The yeast do the cleanup we all talk about and hope for, and you need to add a little more volume as the yeast have used some sugar. This was done in lager breweries, as they had a fresh batch at high Krausen that could be used on a previous beer.

 

Some breweries do it so that they hold up to the Rheinheitsgeboot, to the letter of the law. I've heard of it before.

 

I have a friend who does it, he brews awesome beer but he tells me it´s a delicate process to avoid beer infection. I´ll ask him more about it and bring that info here.

 

BF has a priming calculator for this

http://www.brewersfriend.com/gyle-and-krausen-priming-calculator/

 

Hmm, yea I never thought about how priming sugar in corn or table sugar form doesn't jive with the Rheinheitsgebot. I guess I can't claim that purity level afterall...

 

good thing there is no point in adhering to it.

 

Modern interpretations of the Reinheitsgebot allows the force carbonation with CO2 recovered from fermentation, as it is "natural". The equipment to do that is not cheap.