Brewing#Conditioning

As krausen is called the wort at the stage of primary fermentation located. The term describes the krausen foam and the foam image on the fermenting wort, it looks like frizzy hair out. Is responsible for the formation of foam produced during the fermentation carbonic acid. There are different Kräusenstadien, starting with the so-called Over White (yeast begins to ferment and enters the stage of cell division ). In the next phase, the foam is slightly more, this stage is referred to as Young - or Niederkräusen. If, due to the proliferation of yeast cells present more fermentation begins to become even stronger and is characterized by strong foam formation, which Hochkräusen. This is also the time at which a part of the fermenting wort can be taken to aufkräusen in the storage cellar can. Aufkräusen used for storing and maturing and already leads endvergorenem green beer fresh gärkräftige yeast cells, which are able to perform the secondary fermentation. In Hochkräusenstadium the main fermentation Hops, Malzreste and coagulated in the wort boiling protein from the fermentation carbonic acid upwards are conveyed into the foam blanket, she gets dirty brown with time and falls towards the end of fermentation, more and more together. Form in the previously closed foam blanket gaps, we speak now of the breakthrough, the end of primary fermentation.

As Kräusenbier refers finished fermented beer, which a proportion of hochgärendem green beer for after-ripening in storage tank, bottle or keg is added.

Source

Ivo Hlavácek include: The development of production and technology in the Pilsner Urquell brewery in the period of 125 years since its foundation (1842 - 1967), in: Eduard Jalowetz: Pilsner beer in the light of practice and theory, Vienna 1930, reprint 1999, Pilsen, S. 77

• Brewing process