prime with Fresh krausen?

[Arbe0]

Doing a Westvleteren from Candisyup site. It says to Prime with 33g/gal SimDplicity Candi Syrup and repitch ½ cup Fresh KRAUSEN or a 500ml stir-plate WLP 530. I Would think that would be the krausen from the fermenter. Should I take some from the fermenter and save it? What would be the process of doing that? At this time I would probably do the 500ml WLP530 stir-plate, but I was just wondering about the Krausan part.

 

[VikeMan]

When you "krausen" a beer, you add actively fermenting wort, which supplies the sugar needed. It's odd that the Candi Syrup recipe would call for priming with syrup and adding yeast separately. I would question whether the yeast is actually necessary.

But if you do want to add yeast, gathering krausen from the fermentation and using it several weeks later isn't going to provide yeast that's "fresh." I suspect the recipe means krausen from a different, currently fermenting batch.

ETA: In the past, I have looked at a few of the Candi Syrup site clone recipes and found them to be a bit different from what folks have collectively determined from research. I don't doubt that they'll make good beers, but as "clones" I'd take them with a grain of salt.