So the dark brown stuff that's in krausen and left stuck to the sides - what is it? I know it's not hop residue or anything since it occurs in unhopped starters as well.
what's in krausen crud?
#1
Posted 11 April 2014 - 04:54 AM
#2
Posted 11 April 2014 - 05:05 AM
Proteins and dead yeast
#3
Posted 11 April 2014 - 07:26 AM
#4
Posted 11 April 2014 - 07:28 AM
In the primary, I have heard that some of that brown stuff is "bitter hop resins". Some suggest that when you're looking for a cleaner or smoother hop bitterness, you should open your primary (can't do that with glass, I guess) and use a sanitized spoon to scoop away the resinous hop schputz floating on the top of the kraeusen. Sounds blasphemous to some of you, I'm sure and not even *I* have attempted that tricky maneuver.
I've seen guys do open fermentations and do that. No big deal. You just have to rack the beer from under the krausen before it drops.
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