Exploring the German Technique of Krausening


It’s a day or two after the yeast was pitched in your most recent homebrew and there are signs of fermentation in the form of foam called krausen. A few days later, the rocky froth nearly fills the headspace of your fermenter as the yeast work through their busiest period, known as high-krausen.

German lager brewers traditionally took high-krausen wort from a newly fermenting batch and added it to a fully-fermented batch of the same recipe. This process, known as krausening, introduces healthy, new yeast to pick up where the primary yeast—which went dormant due to the layering temperatures—left off.

The Uses of Krausening

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Brew Biz: Werts and All

“Like shellfish… there will be a die off…”
Image courtesy cdn0.wideopenspaces.com

The Topic: Where Have All the New Breweries Gone?

Written by Ken Carman

Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay, Clarksville Carboys and Music City Homebrewers, who has been writing on beer-related topics, and interviewing professional brewers all over the east coast, for over 15 years.

Where have all the breweries gone
Long time passing
Where have all the breweries gone
Seems so long ago…

-apologies to the ghost of Pete Seeger

 What I fear: it’s the year 2020 and there are a vast number of empty buildings where once there used to be breweries.
DBP_1983_1179_Reinheitsgebot_Bier Couldn’t happen? Seriously, I don’t know the year: I just picked 2020 out of my creative muse, and I don’t know for how long. But sooner or later, like shellfish every spring on the Emerald Coast, there will be a die off.
 I have been so happy as of late. I started homebrewing because, in the early 70s, I discovered the real world of beer doesn’t consist of just knock offs of German Pilsners with rice, or corn, as filler. I didn’t know the Rheinheitsgebot wasn’t written into law simply out of some innate German anal sense of purity. It was because the larger German breweries were trying to crush small breweries by mass producing, get this, brews with cheap adjuncts.
 The Germans legislated against it. America embraced it. So most taps when I first started drinking beer basically had the same beer, with slight variations. Continue reading “Brew Biz: Werts and All”