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I have to an extent. "Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness." either event, the critical questions are how much kräusen beer do I need, and what condition should it be in? Typically, 20% of the original volume is...

if you are using lager yeast, you first need to crash cool your beer in the fridge for a day or two. this will cause most of the bavarian yeast to fall out. then you can dose it with a packet of dry lager yeast. No need to pay extra for liquid yeast as this will not change any of the flavour...

that is the book.

I have done this 4 times over and had great results. I learned it from a paperback book specifically on the Hefeweisse style. the author had studied at Weinhenstephaner. what I noticed is that my beers no longer had a yeasty bitterness flavor and the flavor stabilized. by stabilized, I mean it...