On Tue, Sep 23, 2003 at 11:05:14PM +0200, Per Juhl wrote: > Jeg har nu prøvet at lave mit anden AG bryg her i weekenden. Både med > det første og dette bryg har jeg haft et problem med at min > efektivitet kun ligge på omkring 45-50 %. Så hvis der er nogle der > har en ide om hvordan jeg skal hæve min efektivitet vil jeg med glæde > tage imod gode råd, da det er træls at skulle tilsætte sukker for at > hæve min OG til noget brugbart.
There can be many reasons. If you told us how you did your mashing, then we might be able to point out some details that don't sound right. In my first AG brews I also got a low efficiency, and I did nothing (much) wrong. Except that I didn't have a scale, so I measured the ingredients by volume, and estimated the weight - totally off. So, check your scale. Does one liter of water actually weigh something near 1Kg? Speaking of calibration, check your thermometer. The temperatures are sort of important, and if your meter shows 5t degrees off, you can well go badly wrong. Or play safe with the temperatures, aim to the middle of the good range, say 65 degrees, and keep it there for long enough (say an hour). Even better, start lower, and slowly increase the temperature, so as to be sure to get in the right range. Some people play with the PH of their mashing water, I have never tried. How do you grind your malts? Are there too many whole kernels? They hardly count at all. > Da jeg planlægger et mindre bryg af hvedeøl vil jeg lige høre om jeg kan > anvende en af de typer tørret gær Brygladen har, eller om i vil anbefale > at jeg anvender et hvedeølsgær som f. eks. German wheat 3333 > Hvor lang tid kan man evt. gemme resten af en pakke gær? Of all beers, I think it is the wheat beers that depend most on a good yeast. That is what gives them the character. I tried once with a boring dry yeast, and got a very boring wheat beer. As to storing yeast, you have it the wrong way around. You use the whole packet, preferably make more yeast by brewing a starter. After your main fermentation, you can collect as much yeast as you need from the bottom of the fermenter. This can be stored for a while. But watch out for infections! Regards Heikki -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
