On Thu, May 16, 2002 at 08:42:41AM +0200, [EMAIL PROTECTED] wrote: > The 75 degree mash out is done in order to "kill" off all enzymes so the > balance of fermentable sugers and other stuff remains fixed - in other > words it is a control measure.
Like I said, I never do it. I believe that the enzymes will die soon enough, when I boil the stuff. I try to control non-fermentable sugars by choosing right malts, and by the mashing temperature. > About "round" numbers. When I calculate recipies [...] Ray Daniels > excelent book "Designing great beers". Guess I need to get a copy of this book. > (5123 or 5198 grams of Pale Ale malt - who cares ?, but 25 or 50 > grams of choclate malt you really should care!) 1-2% who cares, 50% everybody cares! > I think your Idea about using 5l bottles for a batch is really cool. Thanks. I got mine from Vinøl Hobby on Godthåbsvej. That funny shop that is open on Fridays and Saturdays. Need to go and get a few more. Happy brewing -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
