Derric wrote:[color=blue][color=green][color=darkred]
>>>Actually, it's pronounced "wert"...
>>>----------->Denny[/color]
>>[snip][/color]
> Some brewing terms perform double duty. Wort that is fermenting
> is known as krausen. The same term is also used as a verb refering
> to the process of adding strong, newly fermenting wort to beer
> to produce natural carbonation. Krausen comes from a German verb
> meaning to curl back from the edge, a description of the beer's
> foam during this process.
>
> [snip][/color]

I'd always thought that too until I got jumped on by someone in this
group. Even [url]http://www.beerhunter.com/styles/krausen.html[/url] supports that
notion of krausening

however

[url]http://www.bodensatz.com/staticpages/index.php?page=Procedures-FAQ#kraeusening[/url]

suggests otherwise.

I've also read that 'krausening' or apparently the more correct
'Speisegabe' (ie late addition of unfermented wort [gyle!]) can be done
to also 'clean' up the beer. Apparently the late burst from the yeast
(due to the addition of more sugar) also allows the yeast to metabolise
other components (presumably not so desirable in beer) leading to a
better beer.
Can anyone add to this?
cheers
rb