My answer to your question is no I do not, but not a resounding no. Charlie Papazian discusses krausening in an old book of his that I have. It intrigued me and I seriously considered trying to krausen, but I never felt like saving wort from the batch in a sanitized jar. I worried it’d get infected before I packaged my beer. I always used dextrose when bottling (sorry nosybear). It was convenient. A 5 ounce package was included in every extract kit that I bought. When I stopped buying kits, I started buying dextrose for conditioning.Is there anyone here that exclusively krausens their beers for priming?
Thanks for that calculator location. In addition to the calculator , there is a link to a great article on the process. I appreciate it.ive used krausening once when i started out extract. Lil guy there is a krausening calc on here in calculators thats what i used.
yep its a german thing priming beer with active fermenting beer. hope its worth it.Thanks for that calculator location. In addition to the calculator , there is a link to a great article on the process. I appreciate it.
http://braukaiser.com/wiki/index.php?title=Kraeusening