Watch out for those. Over-priming can, like @cleveremi said, sticky showers if you’re lucky. Serious over-priming (or a stuck fermentation) can cause shrapnel. I had an imperial stout drive glass shards an inch into a hardwood bookcase. [quote=“hello_friends, post:384, topic:60404”]
I need to look up @M_M’s vocabulary though. Sounds interesting.
Sorry. Bit of a rush there and communication’s not my strong suit. at the best of times.
It’s a beer thing, but fermenting’s fermenting same-same principles so should apply to whatever. Change the bits that need changing to make sense.
Krausening’s when you reserve wort (unfermented beer) from the initial boil and use to to prime the beer before bottling/kegging. Handy if you don’t want to add sugar for carbonation.
The easy way to do this is to fill a quart mason jar and waterbath seal it keeping it in the fridge for the couple of weeks. It’s not for long-term storage, you’ll need a pressure canner for that, but it’s good enough for the short term.
Extra yeast can also be saved by keeping a bit of your starter culture in the fridge too. Use a sterile container with an airlock seal or even a plug of cotton wool. You’ll be slowing the fermentation down enough to keep the yeast viable but you won’t get any of the benefits of yeast-induced sterility, so watch out for contamination. If you’re already yeast-ranching, then follow usual practice.
For priming, just crack both, mix and pitch. If you’re kegging, put it straight into that. For bottling, siphon beer of the lees (dead yeast) into a bucket, tip wort and yeast (if used) into that, bottle from there. Batch-priming saves all that tedious fucking about with measuring and ensures even distribution through the batch, giving a consistent carbonation and reduced chance of IEDs.