Scottemojo wrote:I mention malt because German purity laws don't allow the use of non barley sugars to bottle condition. So if following those rules, krausening is your only choice to bottle carbonate.
I think German purity laws are stupid. Beer predates Germany by way too long for me to care about their revision of the rules to a craft that really has so few.
Even Germans have backed off somewhat from the Reinheitsgebot laws of 1516. They're still there, but nobody cares as much because of some of the more interesting and tasty brews coming out that do not follow that rule.
And as far as bottle carbonation goes, while adding brewers' sugar to the wort before bottling can add fractions of a percent of strength to the abv, any real increase in abv would cause so much pressure that if the bottle top didn't explode right off during conditioning, when you opened the bottle, it would froth all over and make a mess. Adding the sugar is simply a method for adding carbonation; nothing more.