Originally Posted by damdaman
Interesting. I assume this has advantages over sugar? Tastier? Does it take longer to carbonate?
I think it gives the beer a cleaner full body taste. IMO
"Krausening" with fresh fermentables starts a natural buildup of carbon dioxide and also helps scrub off flavors left behind by the old yeast, like diacetyl (a buttery flavor) and acetaldehyde (a "green apple" taste caused by the alcohol variant that causes hangovers).
It should still take the same amount of time to carbonate.