Originally Posted by jt43
Is there any reason to remove the krausen before it falls back into the beer?
John Palmer has written that the dark blotches on the krausen are full of stuff that makes the beer overly bitter, but most of that stuff gets stuck to the side of the fermentor, so it's not really necessary to skim it off.
But it would make for a good experiment. Brew 10 gallons of wort and dump the contents into two buckets. Skim the krausen off of one beer and don't on the other one, and see if one tastes better than the other one, or if there really is no difference.