Okay, how do I krausen a beer? My LIMITED understand would work something like this:
Cool and store about 1/6 of the wort without yeast in it. Also, store some yeast in a separate container. Add both when racking to secondary? Am I way off here? Do I cool and store 1/6 of the wort with yeast in it?
Cool and store about 1/6 of the wort without yeast in it. Also, store some yeast in a separate container. Add both when racking to secondary? Am I way off here? Do I cool and store 1/6 of the wort with yeast in it?