Krausening

Discussion in 'General Brewing Discussions' started by Porterhound, Oct 26, 2013.

  1. Porterhound

    Porterhound New Member

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    I have read some conflicting definitions of "krausening". I use it to define removing, after a few days, the foam/etc. from the top of a bucket-fermenting ale. First - Is this a proper application of the term? And Second - is the practice of removing that material detrimental to the fermentation of a top-fermenting product?
     
  2. Ozarks Mountain Brew

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    part of the Krausen is yeast but part is unwanted trub, the lighter the foam is yeast the darker or brown is unwanted, its best to leave it alone unless your in a perfectly sanitary area
     
  3. LarryBrewer

    LarryBrewer Active Member

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