patchedboard
Well-Known Member
I have a few questions about krausening; first, can you do it with any beer or does it work better with certain beers than it does with others; secondly, about how much wort do I remove before adding the yeast for propper krausening. I know priming is a lot easier but I'd like to keep as much sugar as I can out of the beer. Thanks much for all the info!
