I recently started grain brewing and am attempting to recreate Weis beer mit hefe. I have been searching the net and way too many forums for recipe tips etc. I have a 5 gal batch of weiss beer, (65/35 Wheat / Barley with Hallertau ) that will be ready in a couple weeks. I have any extra 3/4 gal of wort to use for bottling. Any and all tips on krausening would be greatly appreciated. I would prefer to have a nice layer of yeast on bottom of bottle after the 2-3 week bottle ferment.
Thanks Mother, I did come across that article, and it made it seem so easy ,is the reason I am hoping to give it a try.
I prefer spunding to krausening due to the slight oxidation of allowing beer to come to complete fermentation. So I am just checking in here to say good on you for not force carbing!
I forgot that there is an 'old country' way to spell kraeusening. Here's a link to a search of this forum that might have some help. https://www.beeradvocate.com/community/search/54791781/?q=kraeusening&o=date&c[node]=8
