Kräusening (Part 2 of 3)


One batch of kräusen wort could fill all these fermenters to the top.

In the first part of this article, I discussed the rationale behind kräusening — adding small volume of fermenting beer to a lager beer that has just finished fermenting. In this part, I’ll discuss how to do it at home. There are few different ways that a homebrewer can kräusen their beer. Essentially, there are three ways you can come up with the wort you need, and a few ways to be in possession of the required yeast. In the case of the wort, you can either withhold some wort on brewday or make the wort a few days before you plan to kräusen.

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