3 ms·
Point taken. The krausen is much less pronounced at lagering temps, but you’re right that the yeast ferments throughout. But they are all harvested at the bott
by eyelidlessness 3y ago
Point taken. The krausen is much less pronounced at lagering temps, but you’re right that the yeast ferments throughout.
But they are all harvested at the bottom unless you’re doing something pretty unusual. And brewers do all sorts of unusual things!
- ch4s3 3y agoAles were historically harvested at high krausen, which is the origin of the phrase top cropping. But you're right, almost no one does that anymore. You can do it really effectively at the small scale an get a lot of live active cells that way though.