Kräusening is the traditional method that German brewers use to carbonate their beer. Traditionally kräusening is done with lager beers in order to overcome the problem of yeast going dormant during lagering. With ales, kräusening is not really necessary (the exception is wheat beers, which should be kräusened for style reasons). Kräusening is the introduction…
Category: How to Brew
Yeast Starter Sizes
Everyone wants to brew a great beer. There are numerous factors involved, no matter what your setup—extract, partial mash or full grain—there are a few things that are common to all. First priority is cleaning. The most important part of brewing is cleaning your equipment. Everything in your brewery needs to be cleaned. Any surface…