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First off, it sounds like you're talking about step-propagation, not kräusening (which is adding actively-fermenting beer to end-fermented beer to induce a true secondary fermentation). I find the issue here a bit vague, because you don't mention whether you're comparing pitching the same number of cells in both cases (one actively fermenting, and the other ...


I gotta disagree with JZ. I've used krausening for "fixing" lagers that had diacetyl issues. It works great for that, but I got no additional "yeast character" in the beer.

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