I have a Pilsner that I am currently lagering. It has a definite diacetyl taste. I may have flushed the yeast out too early and was too warm while fermenting. Can I add the trub from another beer that has finished fermenting to help remove the off taste?

1 Answer 1


You want to add some actively fermenting beer. There is a German technique called Krausening for just this purpose.

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