On Thu, Apr 17, 2003 at 03:02:56PM +0200, Stig Mogensen wrote: > 1) > Ølbrygning lugter/dufter kraftigt. Er det kun under mæskning/kogning, eller > også gæring?
Smell and smell. Yes, it can be noticed in the whole home, but so can baking or cooking a garlic soup. I do not consider it a problem. > 2) > Overgæret øl kan snildt gære ved stuetemperatur, men det er værre med > undergæret øl. Hvordan holder man de 8 grader celcius under gæring? Der må > være mindre radikale løsninger, end at stille gærtanken i et modificeret > køleskab? You need to keep the temperature low, so you need some cooling machinery. I have made one small batch of a lager in my normal fridge, without any extra control. It came out all right. > 3) > Hvad mere end feks. Brygladens begyndersæt til 750,- kr, sammen med > humlesokker, gær, humle, malt (jvf opskrift), en alm. stor suppegryde og > tomme flasker, kommer en begynder typisk til at mangle? It is easiest with two pots, or a pot and a bucket (in food grade plastic, not the same you use for cleaning). Cleaning chemicals, especially Iodophor. Time. Amazing how long it can take for a pot to start boiling, especially if it is a large one. Patience. That damned thing takes a week to ferment (or more!), and a few weeks to mature. No point drinking it all before it is ready! Good luck! -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
