Krausening: Difference between revisions
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A [[ | A [[secondary fermentation]]. A small portion of young, still actively [[fermenting]] [[beer]] and [[yeast]] is added to a tank of beer at the end of [[primary fermentation]]. Since such a small supply of [[wort]] is being introduced, the new yeast has a limited food supply. It quickly exhausts the available [[sugar]]s and is then forced to scavenge among a range of secondary compounds for more food. This eliminates strong and potentially offensive odors and flavors, producing an elegant and balanced flavor, and adding smoothness and body. | ||
[[Category:Fermentation]] | [[Category:Fermentation]] | ||
Latest revision as of 22:05, 15 December 2022
A secondary fermentation. A small portion of young, still actively fermenting beer and yeast is added to a tank of beer at the end of primary fermentation. Since such a small supply of wort is being introduced, the new yeast has a limited food supply. It quickly exhausts the available sugars and is then forced to scavenge among a range of secondary compounds for more food. This eliminates strong and potentially offensive odors and flavors, producing an elegant and balanced flavor, and adding smoothness and body.