So after you pitch the yeast in the Wort is there a technical name for the fluid? Is it called Beer at this point? Like to hear what anyone's thoughts were?
So after you pitch the yeast in the Wort is there a technical name for the fluid? Is it called Beer at this point? Like to hear what anyone's thoughts were?
Sadly, not barm. Barm is the crud that is left on the top inside of the fermenter. Gets nice and hard and crusty and is a PITA to clean off.
Although here (http://en.wikipedia.org/wiki/Barm) it is described more like kräusen, I associate it more with the residue left by kräusen than the kräusen itself.
Once yeast is added to wort it becomes beer by definition.