Kunze (4.4.3.2 - Cold Fermentation Cold Maturation) states: Many breweries deliberately add krausen at transfer to improve the foam and flavor. For this purpose the beer is almost completely fermented in a vigorous primary fermentation and this beer, without the now sufficiently sedimented primary fermentation yeast, is transferred with about 10 to 12% krausen at about 5c (which is 41f).
Krausening produces high quality beer but the primary fermentation yeast should be removed as completely as possible, otherwise it spoils the beer.
So, in my situation, I transferred at 72% EVG and the beer cleared quick (before I could even drop to the 30s) so I imagine I transferred less yeast. It's strangely much clearer than the Helles next to it that is 2 weeks older - initially I had a tough time picking them out blind but now that the older one is cleaning up the diacytel is coming through in the younger (tho bright) beer. Seeing as Kunze recommends the Krausen added at 41f my current temperature should be solid. But, again, it sounds like ideally this process would have been performed on transfer.
My goal is to clean up the beer (diacytel particularly, I enjoy a touch of sulfur) and if the purported benefits of better foam and flavor (Kunze) are true as well all the better.Statistics: Posted by Brody — Wed May 25, 2016 12:12 am
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