dontman
Well-Known Member
It seems to be the consensus among authors - Papazian and Palmer spring to mind, the since the krausens that form on top of in primary fermenters contain sufficient quantities of bittering elements and hangover inducing fusels that it might be worth an experiment to see if there is a noticable diff between remoiving some of this krausen or just lettling it fall back in.
For me the biggest concern is as it should be - sanitation- but I could probably do this without infection with little to worry about. I would do it by brewing for a 5.5 g batch and packing that into a 5 g carboy. Then the blow of would contain all of the krausen. I could replace the lost wort after 3-4 days with that extra .5g that was left over from the boil. What do you think? Worth a try? I don't like fusel headaches
For me the biggest concern is as it should be - sanitation- but I could probably do this without infection with little to worry about. I would do it by brewing for a 5.5 g batch and packing that into a 5 g carboy. Then the blow of would contain all of the krausen. I could replace the lost wort after 3-4 days with that extra .5g that was left over from the boil. What do you think? Worth a try? I don't like fusel headaches