KRAEUSENING YOUR BEER To preserve the integrity of your organic beer, one option is to use organic malt extract or unfermented wort to bottle your beer. The most economical method is to use unfermented wort (called gyle), a process called krausening. True kraeusening actually involves adding freshly fermenting wort into a finished beer. This method is more time consuming but the carbonation period is significantly less. We find the following method is easier and very effective. A simple method of krausening is to thoroughly clean a mason jar or large beer bottles and fill with hot tap water as your wort reaches the end of the boil. Just prior to adding the finishing hops transfer the needed amount of the boiling wort to the jar or bottle (empty the hot water first) and cap immediately. Let the wort cool to under 90 oF and then refrigerate until your batch is ready for bottling. At bottling time, boil the saved wort for 10 minutes and chill, then add to the fermented beer and bottle. It is important to use the proper amount of gyle for the particular beer you are priming. Here is a rough guideline: For Original gravity reading of: Use this amount of gyle 1.030 2 quarts 1.040 1 1/2 quarts 1.050 1 1/4 quarts 1.060 1 quart 1.070 3 1/2 cups 1.080 3 cups 1.090 2 2/3 cups 1.100 2 1/2 cups

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