On Wed, Nov 06, 2002 at 12:41:40PM +0100, Michael Hansen wrote: > Som nybegynder i allgrain, og flydende g?r, er jeg lidt bekymret > for den ene af de netop modtaget g?rpakker fra Brygladen. > Vores "Special London" -g?rpakke virker ret opsvulmet, og mit g?t > er at den under transporten er blevet sat igang. > Hvad stiller vi op med den ?.......Da vi stadig mangler de at f? > de sidste ting p? plads med vores grej, kan vi tidligst brygge om > 2 uger.
Ok, how bad is it? Does it still feel like a loose bag with some liquid in it, or does it look like a pressurised container ready to burst? In other words, has it just about started to work, or is it ready? If it is not yet ready, I think you can put it in the fridge, and wait those 2 weeks. Make a good starter, also to check if that starts bubbling all right, so you don't risk your whole batch. Take the pack out of cold couple of days before you make your starter, and gove the starter a day or two. If it is all ready now, I would make a starter already now. Get it to bubble wildly (anything from 8 hours to 2 days), and then put it in a cold place. Take it to room temperature a day before you use it. It should be possible to make a decent starter in a normal kitchen, without any fancy equipment. Use malt extract, boil well (you can use a lot of hops already now, they keep some infections out), and keep it clean. 1 liter should be quite sufficient! Sanitize the bottle well, and everything that gets in touch with the starter. - H P.S. if it is a lager yeast you have, setting it in cold will not slow it down nearly as much. Make that starter anyway. -- Heikki Levanto [EMAIL PROTECTED] "In Murphy We Turst"
