I used some ready-to-pitch liquid yeast. A day after adding the yeast, the usual kräusen formed on top, but it wasn’t “blown off” through the tube. After five days the kräusen settled down quite a bit, and I racked to a secondary. Will the lack of kräusen removal have a major effect on the flavor of my beer?
The topic of kräusen removal is not discussed much in commercial brewing circles because most modern fermenters are not designed to remove kräusen. And it is frequently the case that “blow over”
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