Expert: John Snyder - 6/27/2008

Question
QUESTION: Hi there John, it's only me again :)  Tell me, some people say it is a good idea to remove the crausen created during primary fermentation. Others say it matters not, just allow it to settle after primary fermentation has finished. I'd, very much, like to know what your feelings are towards this and should you recommend the crausen's removal, please explain the benefits. Thanks.

ANSWER: The only part of the foaming process,that you may want to get rid of is that foam that is formed during the first 24 hrs,as it contains bittering substances.If that is the desire,then the fermenting wort should be transferred to another fermenter,then allow the fermentation to come to completion.Foaming removed after that period  can contribute to poor foam retention in the final beer.

The initial foaming occurs when the wort becomes saturated with CO2.

Commercial brewers other then what I stated above do not remove the foam,but try and control it,as a matter of economics,as foaming during fermentation requires a vessel with at least a 20% head space,thus more tankage is required.Specific type silicone sprays have been used to control foaming.

Kraeusen process continues,and is at it's highest between 72 to 96 hrs.

My preference is to let the foaming process take place without interruption,but removing the initial foam head,by transferring,is ok ,if done under good sanitation.



---------- FOLLOW-UP ----------

QUESTION: Ok John, if the "initial" Kraeusen is removed, why would you need to transfer the wort to another fermenter ? Can it not be collected with a sterilised spoon and thrown away ? I'm interested to know more about the "silicone" spray you mentioned. Also, the way you answered my foaming question, it seems that Commercial Brewers are concerned about the foam but not in the way of flavor, more in the way of mass production. Obviously, all my question are 'targeted' specifically toward the Flavor of my beer and nothing else.
You see, I do make beer but I'm not a heavy beer drinker at all. I make it for satisfaction and as another hobby, of which I have several, now I'm retired.

Answer
the initial kraeusen is removed by this method.It gives the best safeguard against air pick up,sanitation,and eliminates what remains on the wall of the tank,and what has settled.The starter fermenter,is mostly practiced now with German brewers,with small older breweries,designed that way.

Sure you could do it that way,with care.Slotted removal would be better, as then very little liquid extract would be lost.

I will get back to you on the spray.I haven't any up to date info on the right type spray.The spray has to be particular to not coat yeast cells,or tank walls.