Krausen and head of finished beer???

Just wondering if the amount of krausen during fermetation has any relationship to the amount of head in the finished beer. I know a lot has to do with priming, but does krausen give you any hint as to what you can expect from the finished beer. Any link to it and head or body? More krausen more body?

Thanks ahead of time. This site rocks!

Not really. The head of your beer will be determined by the ingredients, whether you added any specialy grains like Carapils or crystal, and the level of carbonation.

Krausen is determined primarily by the style yeast you use.

A Belgian wit will have a very thick, stubborn krausen that never seems to go away, while a nottingham or Irish Ale, can sometimes have hardly any krausen even though they are very aggressive fermenters.

Really no correlation between your krausen and finished beer head.

What will the crystal do?

Drunken Monk said:

What will the crystal do?

Click to expand...

Here's a complete grain reference.

thanks for the help.

Although wheats are an exception, having large krausens and great head retention.