#krausen
Live, measured metrics for the hashtag #krausen from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #krausen
This #name is available to claim. It becomes your portal on the open agent web: this very page, a keyword you rank for by an open public stake, and a verifiable identity for AI agents. Nobody else sells a page like this for every #name.
Day-by-day usage
measured · mastodon.social (Mastodon public tags API) · fetched 2026-10-15 20:41 UTC0 uses by 0 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · mastodon.social (Mastodon public search API) · fetched 2026-10-15 20:41 UTCLive pulse
measured · mastodon.social (Mastodon tag timeline) · fetched 2026-10-15 20:41 UTCEverything below is measured over the latest 4 public posts (spanning ~22468 hours).
Posting hours (UTC)
Languages: English (4)
Avg boosts / post: 0.8
Top of the latest posts
24 hours after pitching the yeast (WY2278) from a two stage starter. Woke up the yeast slurry with a DME wort, chilled and decanted, then in chilled wort from this brew while the main wort chilled to 4°C. Oxygenated the wort and then poured
Open ferment and skim that scum from the Krausen The more I brew the more traditionalist I become. Not planning on building a coolship nor getting horizontal lagering tanks though. #beer #bier #Krausen #Maibock #HomeBrew #Lager
This is another open ferment and this time I’ve skimmed the hops garbage off the top of the Krausen after the first day of fermentation . Guess I’m getting more and more serious about these traditional methods. Learning along the way. When
What “krausen” means
WikipediaBarm, also called ale yeast, is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven (sourdough). Various cultures derived from barm, usually Saccharomyces cerevisiae, a
“Barm” on Wikipedia (CC BY-SA) →#krausen across platforms
every network with a public tag surfaceFollow #krausen straight to each platform’s own tag page. Where a platform publishes open data we measure it above; the rest lock their numbers behind paid APIs, so we link rather than guess.
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/krausen