On Tue, 18 Jun 2002, Jens Mortensen wrote: > dobbelt-portion Hefe Weissen, men jeg har kun > fået købt en enkelt pakke gær.
I would make a small starter as soon as possible, to give the yeast any advantage I can. Even if you can not prepare it in advance, make one as the first thing of your brewing process! Then pitch that in when your wort has cooled, equally in both bottles. Of course, this is your golden chance to test if such quick-starter makes any sense. Make a starter out of half the yeast, and put that in one balloon, and give the raw yeast to the other balloon, and see if there is any difference. (please report here if you find out something). I have made quick-starters by boiling a bit of malt extract and cooling the pot down. Since it was going to be used ver soon, I didn't bother bottling it, just put a plastic film over the pot. If you don't have malt extract, you could wait until you get the first drops of juice out of your mash - or boil an old homebrew (to kill the existing yeasts and remove some alcohol) with sugar (to add food for the yeast). I guess you would not need very much sugars in the quick-starter, as the yeasts won't have time to eat them all anyway. I think a bit of malt is good to give minerals etc for the yeast, that's why I suggest the old homebrew. Of course, everything must be sterile, so boil 'em well. Occasionally, when I bottle and brew the same day, I pur the yeast from the fermenter into the pot where I have boiled my priming sugar, while I clean the fermenter. Even the little residual sugar seems to kick the yeast into furious activity for those few hours... Any comments, anyone? -H -- Heikki Levanto [EMAIL PROTECTED] "In Murphy We Turst"
