Brewing Master

Question:

I was wondering what people do with the krausen that forms on top of a lager. I like to skim it off if I am brewing in a wide-mouth bucket, or, if using a carboy, send it out through a blowoff tube. I find the krausen is bitter enough to leave a too bitter flavour in a (light bodied, no flavouring grains) lager. When brewing ales, I let the krausen fall back into the brew.   I think it is only the dark part of the krausen that is bitter. Wondering what other brewers do with the krausen.

Response:

I was wondering what people do with the krausen that forms on top of a lager. I like to skim it off if I am brewing in a wide-mouth bucket, or, if using a carboy, send it out through a blowoff tube. I find the krausen is bitter enough to leave a too bitter flavour in a (light bodied, no flavouring grains) lager. When brewing ales, I let the krausen fall back into the brew.   I think it is only the dark part of the krausen that is bitter. Wondering what other brewers do with the krausen.

It IS hop resins, which will also contribute to a "harsher" bitterness, IMHO. I always get rid of it. I don’t expose the fermentation to contamination, tho: I just use a blow-off tube. You can use it all the way thru secondary fermentation if you want. By the time you transfer from the primary, most of the krausen will have blown off by then anyway. Eli

Response:

I have heard that the dark parts of the krausen are hop resins, and that these can contribute to hangovers.  I dunno if it’s true but… I see no reason to expose the fermentation to potential contamination to do this. I think it is completely unneeded.  Judge the bitterness of the beer with the krausen, if it is too bitter, back off the hops a bit next time. That said, do whatever works for you.  I just wouldn’t tell someone to do it if they don’t already. -Joel – Hide quoted text — Show quoted text – I was wondering what people do with the krausen that forms on top of a lager. I like to skim it off if I am brewing in a wide-mouth bucket, or, if using a carboy, send it out through a blowoff tube. I find the krausen is bitter enough to leave a too bitter flavour in a (light bodied, no flavouring grains) lager. When brewing ales, I let the krausen fall back into the brew.   I think it is only the dark part of the krausen that is bitter. Wondering what other brewers do with the krausen.

Response:

I have heard that the dark parts of the krausen are hop resins, and that these can contribute to hangovers.  I dunno if it’s true but… I see no reason to expose the fermentation to potential contamination to do this. I think it is completely unneeded.  Judge the bitterness of the beer with the krausen, if it is too bitter, back off the hops a bit next time. That said, do whatever works for you.  I just wouldn’t tell someone to do it if they don’t already. -Joel

Joel,  thanks for the response. I did not know that the dark krausen was (might be) hop resin.

Response: