tinydancer
Member
I'm reading Gregory Noonan's book, "New Brewing Lager Beer"... In it he advises than the kraeusen should be skimmed after high kraeusen to prevent it from settleing back into the beer, which could impart a "harshness" to the finished beer. I have not heard much about this technique/philosophy and was curious if any of you skim the kraeusen. If so, how is this done? With what tool/implement? Any thoughts?