Of f icial NORTHERN BREWER Inst ruct ional Document

OVERVIEW
The concept is very simple. Put beer into bottles. Yeast in beer consume
the sugar. The carbon dioxide produced carbonates your beer. Simple right?
No, not really. Historically, beers all have their own requirements for grains
and hops. What most people miss is that these beers also have a carbon-
ation requirement. Below are some techniques and info to help you out in
customizing your own beers.
VERBIAGE
In the US, carbonation is described in terms of volumes of carbon dioxide,
or CO
2
for short. There is a lot of argument about the actual meaning of this
term but needless to say, the more volumes of gas the more carbonated
the liquid will be. For example, English cask beer can be about 1.5 volumes
whereas say champagne can be up towards 7.0 volumes. Other parts of the
world use grams/Liter of which there are about 2.0g/L per volume of CO
2
.
THEORY
Quite simply, CO
2
is soluble in a solution in an inverse relationship to the
temperature of the solution. What this means is that the colder the liquid is
the more CO
2
can be held in solution. This is very important when you get to
calculating your volumes of CO
2
because the colder your nished beverage
is the more residual CO
2
will be in solution. This is one of the main reasons
that beers are over-carbonated.
- BROWN SUGAR - partially rened sugar with molasses added (3% light & 6%
dark). Flavor increase as light to dark. Muscovado is a type of brown sugar that is
completely unrened and possesses a much great depth of character.
- CORN SYRUP (DARK AND LIGHT) - Glucose syrup - No avor. Traditionally
used for all English cask beers. All store bought corn syrup in the US is high fruc-
tose variety and not traditional of which the light variety has vanilla in it and the
dark is has caramel color added. Brewers syrup is a glucose syrup that is derived
from corn.
- DEMERARA - unrened sugar. pale gold. Very little avor. The lightest unre-
ned sugar.
- DME - ALL VARIETIES - dry malt extract. More avor as you get darker. Can be
used in the place of traditional bulk krusen priming.
- DME - LAAGLANDER - dextrinous malt extract. More avor as you get darker.
Laaglander is different in that it leaves a lot of residual sweetness and can be used
to increase the body of beers that have nished low in gravity.
- HONEY - avor depends on variety. Lighter honeys like clover will add no char-
acter but dark ones like buckwheat will add a lot. One can also use varietal honey,
like orange blossom, to give a slight hint of its character to the nished beers. This
works best in lighter styles of beer.
- INVERT SUGAR SYRUP - ALL - see Belgian candy syrup. An English version
of the Belgian stuff. Highly popular over many styles. They rank in number from 1
to 3 (15-65SRM). Lyles Golden syrup is 50% invert:50% sucrose and about 15SRM.
- MAPLE SYRUP - More avor as you get darker. Can dilute the beer quite a bit.
The darker stuff is better for this purpose and the fancy stuff is regulated by its
very high price.
- MOLASSES - see black treacle above
- RICE SOLIDS - sugar derived from rice. see corn sugar.
- SORGHUM SYRUP - used mainly for non-gluten beers. Corn sugar is cheaper,
works better and has no gluten in it.
- TURBINADO - crystallized sugar cane pressings. aka Sugar in the raw. Light
brown. Darker with more avor than demerara but not nearing light brown sugar.
BOTTLE TYPES AND PRESSURE
Most of the bottles you will use will be the standard 12oz bottle. These are
suitable for the vast majority of styles but we dont suggest you use them
for beers with over 3 volumes of CO
2
. Below is a chart based on CO
2
volume
and suggested bottle usage. These are approximate guidelines and demand
that the bottles be free of cracks or chips.
BOTTLE:VOLUME CHART
Bottle type
Max. CO
2

Volume
12oz 3
33cl Belgian 3.5
500ml European 3.5
Swing top 4
Champagne 7
PET 10
Kegs can be used in the place of bottles and should be treated exactly like
a large bottle. A lot of commercial brewers prime in bulk and then counter
pressure ll at bottling.
ADVANCED BOTTLE CONDITIONING
These instructions are to be used to nely tune your bottle conditioned beers. Different beer styles from various countries all have differing techniques for carbonating
beers to their collective tastes. This document will discuss the concept of bottle conditioning and outline the differing methods and ways to achieve them. The use of
the term bottle refers to any container, not just bottles.
CARBONATION RATE & PRIMING CALCULATION
Before considering anything else it must be ensured that the beer to be
primed and carbonated has nished fermenting. Beers that are not nished
fermenting will over-carbonate (and may burst). Assuming that our beer
is completely fermented and ready for bottling we need to know/decide
how much carbonation your individual beer needs (usually style based).
There are many general charts available but we suggest you use this one
we created. [Link] You can either input
your own volumes wanted into the text box or use the pull-down menu to
nd your style (or kit). The number next to the kit indicates the volume
of carbonation for the style. You will then need to input the volume and
temperature of your beer for the reasons mentioned above. The results are
displayed in grams, ounces and cups. One has the option to use a wide range
of sugars of which I will cover below. Some are more traditional than others
but pretty much any natural sugar can be used for priming.
TYPES OF SUGARS
- CORN SUGAR - Dextrose. Most popular bottling sugar. Cheap and leaves no
added avor.
- WHITE SUGAR - Sucrose. aka table sugar, aka sugar sugar. See above.
- BELGIAN CANDY SYRUP - ALL - Invert sugar. Colored. More avor as you
increase in color. Not traditionally used but can be used to punch up the avor
on any Belgian beer.
- BELGIAN SOFT CANDY SUGAR - Invert sugar. Colored. More avor as you
increase in color. Some brewers use the syrup, some the soft sugar. The blonde
version adds very little color or avor. The brown version is on par with the dark
version of the syrup.
- BLACK TREACLE - Type of molasses. Very dark. Leaves a lot of avor. Treacle
is a general English term for syrup. Different from molasses in that this product
is a boiled syrup of the nshed sugar rather than a by-product of raw sugar
processing. More caramel avors than molasses.
Of f icial NORTHERN BREWER Inst ruct ional Document page 2
GENERAL TECHNIQUES
Every commercial brewer knows that fresh and healthy yeast are of the
utmost importance when it comes to bottle conditioning their beers. In
comparison, most home brewers rely on the yeast they used to ferment
their beers to also carbonate them. Most of the time this will work but one
can never be sure of the variation from batch to batch. This is an unknown
that doesnt need to be. The simple addition of fresh yeast at bottling will
ensure your beers carbonate at the levels you specify.
CLEARING YOUR BEER
Most commercial breweries rely on some sort of ltering device to clear
their beer before they prime and bottle it. This can be as simple as a high
occulant yeast strain to a complete ltration of the beer. Most of the
Belgian brewers use a type of centrifuge that spins the yeast out. The most
important thing for you as home brewers is to be aware that this happens.
When you use fresh yeast you want as little of the old yeast into the priming
solution as possible.
YEASTING RATES
As with carbonation rates, yeasting rates differ based on tradition. There
are basically 3 camps. The Belgian, the English/American and the German.
Belgian beers are usually carbonated to a higher level than the rest and
also use more yeast at bottling. The English and Americans are only looking
for enough yeast to prime their beers. Most of them are around 2-2.4
volumes of CO
2
which doesnt need a lot of extra yeast to do it. English and
American ales are usually bottled at a rate of ~100,000 cells/ml. Traditional
German beers are primed using speise which well get to later and usually
bottle at the same rates as the American and English beers. Belgian beers
are much higher at a rate of 1-3,000,000 cells/ml.
YEAST NUMBERS
Style Cells per ml Total yeast/ 5gal needed
English & American ~100,000 cells/ml ~2.0 billion
German ~100,000 cells/ml ~2.0 billion
Belgian 1-3,000,000 cells/ml ~20 - 60 billion
We know the approximate amount of yeast per ml.
WHITE LABS - ~100 billion cells & 35ml total = 2.9 billion cells/ml
WYEAST - ~100 billion cells & 125ml total = 800 million cells/ml
DRY YEAST - ~230 billion cells & 11.5 grams = 20 billion cells/gram
*DRY YEAST - ~14 billion cells/ 1/
4
tsp dry yeast. Add 1/
4
dry yeast to 100ml of
water and let bloom. Add 15ml of this slurry.
YEAST VOLUME
Style Wyeast White labs Dry yeast
English & American 34 ml 2.5ml ~15ml*
German 34 ml 2.5ml ~15ml*
Belgian 720m 2575ml .33 tsp1.0 tsp
EXAMPLES
Its assumed these beers have fermented completely. The priming calcu-
lator listed above was used as were the numbers for re-yeasting. Each beers
variables are listed. All ingredients are mixed in bottling bucket and then
bottled or kegged.
PRIMING EXAMPLES - 5 GALLONS
Style Vessel
Vol CO
2

wanted
Temp Amount sugar Vol yeast
American
lager
keg 2.6 65F
.66 cups Rice
solids
2.5ml
Wyeast Brown
Porter
12oz
bottle
2.2 55F
3.25oz black
treacle
.75 ml White
labs
German Bock
500ml
bottle
2.5 32F
3.25oz pils
DME
15ml dry yeast
slurry
Belgian Tripel
33cl
bottle
3.3 60F
177g table
sugar
1tsp dry yeast
SPECIAL TECHNIQUES
There are some very unique processes that go well beyond the advanced
conditioning material. These include more historical methods rather that
the exacting science we have covered thus far.
REAL ALE (NOT IMAGINARY)
Cask conditioned ales. These are the original English ales. The beer is added
directly to a cask with priming sugar, yeast and a small amount of hops.
They are served at cellar temperatures (~55F) from either gravity or pulled
using a beer engine. The low volume of carbonation, the added hops and the
warmer temperatures make these ales truly magnicent. Although not dif-
cult to do, real ale does require some additional hardware.
OVERVIEW
Traditionally these beers were put into beer casks. More recently they are
being served out of either rkins (~11gal) or pins (5.5gal). The smaller size
allows them to be consumed quicker which ensures their freshness. During
the 1980s brewers started switching to poly-pins, food-grade collapsible
plastic pins, which requires no additional hardware for home consumption.
Its quite difcult to nd an actual poly-pin in the US but we do have plenty
of equivalents. I prefer to use the collapsible water carrier used for camping
as they are FDA approved for food storage. They come in 2.5 and 5.0 gallon
sizes.
USE
All we need to do is treat the polypin as we would any other container.
After you are sure your beer is completely fermented and has been cleared
you can rack directly into your polypin. We really want quite a low level of
carbonation so I like to shoot for about 1.8 volumes or so. Yeast at the above
rates. One small change is the addition of a small quantity of hops to this
pin. Just add .25 to .5 ounce of hops to a hop bag and insert that into your
pin. Get it all mixed in your pin and allow a week or so for carbonation. After
carbonation, it is of the utmost importance to introduce oxygen into this
beer at this time. ***PLEASE NOTE - I KNOW THIS GOES AGAINST
EVERYTHING YOUVE BEEN TAUGHT BUT STAY WITH ME! This
limited oxygen exposure is mandatory to get the true cask avors. A cask
is basically open to the environment and every pull of the engine draws
more air into it. Because we are using a poly-pin, as we draw pins off, they
collapse ensuring there is no oxygen exposure. This is the benet to using
them but a hindrance in this instance. We need to get around this. Here is
how you do it:
- Open spigot and bleed off the extra pressure
- Compress the poly-pin to push out as much of the CO
2
as possible
- Let the weight of the beer pull open the poly-pin and draw in as much air as
possible
- Close the spigot when its full. It should feel bloated.
- Give the whole poly-pin a good shake to get the oxygen into the beer.
- Wait about a week and serve either by gravity or by beer engine.
Its best to store these beers on a downward angle towards the spigot as the
yeast will settle out of solution and wont end up in your glass. If you are
having real trouble getting yeast to fall out of solution you can use Isinglass
at a rate of 1oz/ 5-6 gal (each poly-pin).
ADVANCED BOTTLE CONDITIONING
Of f icial NORTHERN BREWER Inst ruct ional Document page 3
KRUSENING (MIT SPEISE)
In Germany, the Reinheitsgebot allows only the use of malt, hops, yeast and
water in brewing. This leaves the problem of carbonating the beer without
the benet of any regular sugars. What nearly all German brewers do is
add a portion of fermenting beer to the nished beer. The process is called
krusening in that you are taking part of an actively fermenting batch at
high krusen and adding it to a nished batch. This not only provides the
sugar for carbonation but also the yeast. This technique can be used for
bottles or done in bulk. The latter is practiced in German where the carbon-
ated beer is then ltered before bottling.
For the home brewer there are basically two ways to accomplish this:
1) TRADITIONAL - ADD ACTIVELY FERMENTING WORT
Commercial brewers brew the same recipes over and over. Inasmuch, they
always have an actively fermenting beer that is the same as the beer type
as the one they want to carbonate. This isnt usually the case for home
brewers. Lets just say for the sake of argument you are brewing the same
beer you need to carbonate although any beer will work. If not, the closer
the new beer to the one you will be carbonating the better. Each beer will
be slightly different in that its fermentablility will vary from one recipe to
the next. Keep in mind the higher the nal gravity of the beer will change
the amount of krausen that you add. The higher the FG the less krausen
you will need.
PROCEDURE:
The amount of krausen to add is dependent on the amount of carbonation
needed and the gravity of the krausen. Use this example as a reference:
Lets say we have 5 gallons of Oktoberfest sitting at 32F that we need
carbonated. From the priming calculator we see that we need 2.5 volumes
of CO
2
. Our new batch of Oktoberfest is fermenting at high krausen and has
an SG of 1.038. This means we will need approxiamtely .75qts (700ml) of
krausen to carbonate our beer.
2) MODIFIED - MAKE A STARTER FROM SAVED WORT
As home brewers we dont brew all that regularly and usually like to do
many different recipes. Doing the same beer twice in a row isnt appealing
to most people. This puts a damper on a traditional krusen to prime your
beer. We, however, can do what I call a modied krusen. The procedure is
basically the same as for the traditional method except that you save some
of your wort after the boil. We can approximate how much krusen we will
need using the above methods. I then suggest you double it until you are
comfortable with the process.
PROCEDURE:
We will use our Oktoberfest again as an example. After the boil we will save
2 quarts of wort in a sanitized container. Since this is a lager most people
either choose to freeze this wort or to simply can it in mason jars. When
you are ready to prime your beer all you need to do is basically make a
starter with this beer. Add the approximate amount of yeast as indicated in
the yeast rate section. At high krusen, test the gravity and then do your
nal calculations on the amount to add (this is why we save extra).
Lets say we have the same 5 gallons of Schwarzbier sitting at 65F that
we need carbonated. From the priming calculator we see that we need 2.3
volumes of CO
2
. We canned 2qts of the original boiled wort and has an OG
of 1.055. We add 100,000cells yeast/ml and let it start to ferment. At high
krausen this starter is at 1.029. When we plug this into our calculator we
see that we need 1.5qts (~1400ml) of the 2qt starter.
KRAUSEN EXAMPLES - 5 GALLONS
Type Yeast Temp Krausen S.G. Krausen vol
Traditional none 32F 1.038 .75qt (700ml)
Modied 2.5ml Wyeast 65F 1.029 1.5qt (~1400ml)
SPECIAL BUGS
There has been a lot of interest of late with the use of non-saccharo-
myces yeast and various bugs in beer production. Traditionally most were
contaminants that gave a specic character to the beers. The aged avor
in English stock ales and stouts was found to come from Brettanomyces
clausenii (aka B. anomalous). B. lambicus and B. bruxellensis provide the
main funky component to lambics. The bacteria Pediococcus cerevisiae
and Lactobacillus delbrueckii respectively provided the acid to lambics and
Berliner weiss. A very simple way to start using these bugs is to use them
in your bottling process.
BUG CHARACTERISTICS
Style Type of bug Character BU effect
B. bruxellensis Yeast barn yard 20bu
B. clausenii Yeast
pineapple, aged
tobacco
20bu
B. lambicus Yeast cherry pie 20bu
L. delbrueckii Bacteria lactic acid 10bu
P. cerevisiae Bacteria lactic acid 10bu
PITCHING CHART
Style pitch rate per ml Wyeast per package
Brett 3,000 to 1million 75 billion
Bacteria 1:4-5 vol of yeast used 10 billion
BRETTANOMYCES
You can substitute regular priming yeast with any of the brett stains and
still do the same function. The only thing you need to remember is that
brett can ferment some of the dextrins that saccharomyces can not so plan
ahead for that depending on the body of your nished beer and the amount
of priming sugar you will add. Brettanomyces can also eat the sugars (cello-
biose) from the oak. Although the beer will carbonate quite quickly, it will
take a while for any brett character to develop. It should also be noted that
your choice of yeast you use to ferment the beer plays a role in the amount
of brett character that will ultimately develop. Using a plain American ale
yeast will give you a lot less character than one that is full of phenolics and
higher alcohols like the Belgian strains. FWIW - Brett usually wont go below
1.006 FG but some strains have been known to go down to 1.002.
BACTERIA
Unlike yeast, these bacteria will not actually ferment sugar to produce
carbonation. You will be using them, along with a bottling yeast strain, to
give a unique character to your beer. The biggest hindrance to using these
bacteria is the presence of hops. When deciding which beers to put these
in it is imperative that the BUs are below 10. The farther you get over 10,
the more likely these bacteria arent going to work for you. Traditionally
they are pitched at a ratio of 5 parts yeast to 1 part bacteria. It is also not a
good idea to make a starter of these cultures but to add them directly from
their packaging. Lactobaccilus can do its job aerobic and anaerobically but
prefers the latter. Pediococcus is much more an anaerobe but can produce
a good amount of diacetyl.
BUG EXAMPLES - 5 GALLONS (same pitching rates as above)
Style
Vol CO
2

wanted
Temp
Amount
sugar
Vol yeast Vol of bug*
Berliner
weiss
3.5 65F 1.5 cups DME
2.5ml
Wyeast
4.75ml L.
delbreukii (1:4)
Brown
porter
2.2 55F
3.0oz
brown sugar
No yeast
12.5ml B.
lambicus &
12.5ml B.
bruxellensis
Belgian
Tripel
3.3 60F
6.25oz
table sugar
No yeast
25ml B.
clausenii
Orval* 3.3 40F
125g
Corn sugar
25ml
Wyeast
~1ml
B. bruxellensis
*1mill cells/ ml yeast and 3,000 cells/ml brett WYEAST Bacteria - ~10 billion cells &
100ml = 100 million cells/ ml. Brett - ~75 billion cells & 100 ml = 750 million cells/ ml
ADVANCED BOTTLE CONDITIONING