I have to an extent. "Sometimes used in conjunction with lager yeast and kraeusened to finish the beer and improve the overall dryness." either event, the critical questions are how much kräusen beer do I need, and what condition should it be in?
Typically, 20% of the original volume is needed. However, to hit the desired level of carbonation, adjustments are necessary, depending on the gravity of your wort. A quick calculation shows that 20% of a typical wort would give way too much carbonation. however, if you do not have the pacience or time, try just crash cooling the beer after the secondary fermentation is over and then add lager yeast right before bottling. this in itself should improve overall dryness because the lager yeast tends to always produce a lot of attenuation and should dry it out nicely. also when poured back into the beer (from the bottom of the bottle) it has an improved bittering flavour without any autolosis. hope this anwers your question.