I came across the following statement in the Mastering the BJCP Exam study guide:
c. Krauesening is the addition of a portion of actively fermenting wort to a wort that has finished fermenting. It is used chiefly as a means of providing "natural" carbonation. It also reduces residual diacetyl and may contribute acetaldehyde ("green" beer character) in the finished beer.
This seems to go against what the Pope tells us (and what I seen to remember reading elsewhere, but can't find the sources) that as soon as you pitch yeast into the wort, it can no longer be called wort but is beer instead.
I posted this observation on the BJCP site, and a couple of very highly regarded, well known judges disagreed.
So, am I on crack? Or are they wrong and the Pope is right?


