A small tangent on the freezing yeast thread. I froze a whole fridge of newly conditioned beer. Not intentionally. I thawed it, reprimed it and rebottled. There was enough active yeast still there to carbonate it all a second time.

Larry, By what % do I pad it? I was simply measuring out a few ounces more. Nothing scientific because I had little idea what my carb levels were. I was just finding that by using the gyle calculator from other sources my beer was under carbed. Now, however, I can dial it in thanks to the...

faaaantastic!! And just in time too, I'm bottling a brown and a stout tomorrow with Gyle. Thanks Larry

There's been a small discussion on this on another thread "priming with gyle". Here's what I do: calculate and rack off enough gyle into sanitized mason jars, freeze until the day before bottling and then thaw and add directly to fermented wort. I've done this about 8 times thus far and not...

Re: priming with gyle Excellent Larry, I anticipate the arrival. Thanks

Re: priming with gyle Hey Bruce I've been using the formula that has been discussed. It works, but I don't know at what carbonation level the conditioned beer is. I calculate how much volume is going into the fermentor and rack off enough beforehand to sanitized mason jars. I then freeze it...

Good good, no diacetyls then. I'll play it safe next time and do a rest. If I were to keg it now and lager it in there, should I be filling the keg with CO2 at that point? thanks Larry

I've currently got a Pilsner lagering. After the primary fermentation period of 2 weeks, the Pils had reached its FG and I racked to a secondary where it's sitting at just above freezing right now. It's been in there for 3 weeks, I'm planning on letting it sit there for another 3 weeks before...

Re: priming with gyle I have used the online calculator, but it is subpar in that it does not allow for anything less than a gallon of measurement, nor does it convert to metric. Also, it doesn't take into account the various carbonation levels that are desirable in different types of beer...

Hi there, I'm just hoping that you could add gyle to list of ingredients with which to prime. We've been using gyle collected from the kettle after the boil so we know the OG. We then freeze it and thaw it the day before we bottle. So far it's working well except that the gyle calculator we...