I have been an all-grain brewer for the past two years. In the bottom of my boiling kettle, I always find a fair amount of hop trub mixed with wort, which I separate from the main primary. Just for grins, I dumped all but the thickest of this “mud” into a sanitized half-gallon growler and loosely put on the cap. By the next day, all of the trub had settled to the bottom of the growler and there was about a quart of clean wort on top. I siphoned this into sanitized bottles, then placed the bottles in 180° F water and held it there for 20 minutes. I then capped the bottles, let them cool and stuck them in the fridge. The sterile wort has a gravity of 1.113. I would like to use this wort to prime my latest batch of barleywine, but I don’t know how much to use. I don’t want bottle bombs, nor do I want undercarbonated brew. How much should I add in a 4.5-gallon batch to give the proper carbonation level? The specific gravity of the barleywine is 1.018, if that makes a difference. Also, is there any reason to not use the “nasties” from the boiling kettle in the way I have described? I have done this for the past few batches, so I now have a growing supply of this wort for yeast starters and for the occasional bottling that I do.
Priming with wort is very tricky, because wort is not completely fermentable and its fermentability varies from batch to batch. Breweries that bottle-condition with wort determine the fermentability of each lot before
This is the question that every brewer who bottles their beer wants answered, and the answer depends on your bottling techniques. When carbonated beer is bottled, the shelf-life clock starts ticking. With