Kräusening and Spiesgabe online calculators

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Kräusening and Spiesgabe online calculators

Postby yeastmeister » Sat Feb 28, 2009 11:28 am

As you guys know, I'm a big proponent of kräusening. I feel it can help clean up a lot of potential problems with beers, as well as lending to the authenticity of the brews as they were brewed hundreds of years ago.

Check out my original article here if your not familiar with it.
http://www.deadyeast.com/archives/Yeastarchives2.php

A while back, I got the impression that even though I thought the instructions were plainly written, that some people were having trouble understanding the math.

So, for your amusement..

The kräusening calculator:
http://www.deadyeast.com/krausen.php

The spiesgabe calculator:
http://www.deadyeast.com/spiesegabe.php
Last edited by yeastmeister on Thu Mar 05, 2009 2:52 pm, edited 1 time in total.
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Postby aleguy » Sat Feb 28, 2009 12:29 pm

If you really want to get authentic, you need to serve the beer warm from a wooden barrel that has been lined with pine tar and pumped out with a beer engine instead of using cornies and co2, or bottles.
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Postby redtail28 » Sat Feb 28, 2009 5:04 pm

this is way cool thanks.
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Postby zeeboz » Mon Mar 02, 2009 12:06 pm

Great Stuff Yeastmeister. I'll definately give this a try. :idea: :!:
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Postby aleguy » Mon Mar 02, 2009 12:21 pm

It is a useful tool, for those willing to go to the extra trouble of saving a few extra gallons of gyle for kreusening or spiesgabing. It would be interesting to split a batch and kreusen half and prime the other to see if there is any detectable taste difference.
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