On Wed, Sep 11, 2002 at 10:51:39PM +0200, timm frank wrote:
> Hej alle
Hi, and welcome! I am no expert, but here some answers. Take with the usual
grain of salt...
> Hvad er forskellen p? single infusion mash og 50-60-70 metoden?
By controlling the temperatures more carefully you can control activity of
different enzymes, and thereby the different sugars produced. As some of
them do not ferment into alcohol, you thus end up controlling the amount of
sugar left in your beer. More sugar -> more body and sweeter beer. Less
sugar -> dry beer, more alcohol. (Of course there are other effects, but
this should be the most important)
> Hvad har det at sige at bruge special g?r i mods?tning til t?rret lager
> eller overg?r
Depends whom you ask. I once made an experiment, divided a batch of wort in
three, and fermented them with different yeasts. They tasted remarkably
different! Belgian yeast had much more fruity taste, English yeast had a
clear dryness, and the dry yeast was, in comparison, quite boring. Another
difference is that some yeasts produce much clearer beer (where the
sediments fall to the bottom and stay there). Dry yeasts tend to get
cloudier.
> Jeg pitchede g?ren(t?rret Overg?r) da urten var p? 30 grader C. er det for
> varmt? det boblede 4 timer senere.
If it bobbles, you did it about right. The dry yeasts are quite aggressive,
they bobble and foam almost immediately. Some liquid yeasts - even with a
decent starter - can take a while to get going.
Speaking of yeasts, the simple dry baking yeast can also be used, especially
if you need get hold of *some* yeast and most shops are closed, 7-11 may
have a bag laying around... Not at all a good yeast, but it can produce
beer. So the usual dry yeasts are not (quite) the worst you can use ;-)
Best wishes
-Heikki
--
Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
