I had been on a quest to learn how to properly Krausen for priming. In the process, I read priming content suggesting that we can prime with a wide variety of sugars to prime, and that each will provide a very different finished product in the flavor. For example, using cane sugar to prime will produce a significantly different flavor in the range of cider like flavor than using a corn sugar. I didn't quite retain every single aspect of which compounds and flavors were attributable to which type of sugar, but that there is indeed a consensus among brewers that each results in a differing beer, much like yeast variables. When I got my start into drinking beer at legal age (That's my story and I am sticking to it), I used to drink a krausened lager that was mass produced because it was cheap and my father drank it rather consistently. It wasn't the greatest beer, but had a ABV around 5% and had a sweet flavor suggesting the grain bill was to be the star of this brew. I recently found that the beer is still being made, but under a different brand name than it was when it became legal for me to consume it. I got some, and it was exactly as I remember. I have expanded my consumption of beer to develop a wider understanding of differences in, and the varieties of beer. I believe the suggestion that consuming bottle conditioned beers with yeast cultures (as they are said to have B complex vitamins) having a softer mornings that follow is deserving of consideration when bottling. This is the only reason I am compelled to krausen for priming purposes. After my last boil and chill I drank the sample for the purpose of understanding the wort's sugar content on taste. It tasted like sugared breadiness. I know that breadiness isn't in the dictionary, but that appears to be the best way to articulate it's flavor composition. Irregardless the sweetness was as noticeable as the layers in the 5 malt composition. There is so much sugar in the grains we use, that to use a krausen to prime almost seems natural as there is no variance other than time to bottle condition. My suggestion is only not to discount krausening a beer until krausening becomes derogatory to your beer, as I am sure it could. There could also be a missed opportunity to improve on a recipe we already enjoy. There is little to read on the forums concerning krausened ales, or the process of krausening an ale. Specifically because the process takes an ale to a lager time frame in its development. To me it seems as though brewing an ale is meant to provide a finished product in a shorter time than lager. Krausening an ale is indeed valuable, if we are willing to undertake the added measures to accomplish it successfully. I am sure my day with bottle bombs is coming as I expand the inventory of beers that I am brewing as each recipe is different, not to mention each brew repeat-ability is anomalous. Each time I brew a beer, it seems like I am relearning something. We all have different results we expect from brewing that originate in individual preference and personal satisfaction. Knowing that, I take no issue with anyone who handles their priming, or even brewing for that matter in a different way than I would. This is a process of accomplishment for ourselves. We get from our beers exactly the variables only attributable to which we invest. I am not suggesting everyone do something because I say to, I suggest it as a process to develop the fullest understanding of what we can do with beer on an individual basis. I drink to be happy, and drinking many different beers makes me happy. I have friends who brew in completely different manners than I do, and drinking their beers gives me just as much satisfaction as drinking my own concoctions. Sorry to compose a post that reads like a blog, just felt like this great hobby forum could use some useful conversation that we could all learn something from. If I am not learning, I am not improving as a result of not paying attention. CHEERS!