On Sun, Nov 30, 2003 at 03:32:55PM +0100, Nick Wilder wrote: > > Princippet lyder enkelt nok. Det er en særlig udviklet tørgær som man > tilsætter under kogningen. Derved nedbrydes cellerne og tilføre urten en > naturlig sammensætning af mineraler som gæren kan bruge når den skal formere > sig.
Sounds interesting. Do you have practical experience with that stuff? Does it make a difference, and if so, where and how? As you know, I am not too keen to add fancy things in my brew, not without knowing more about it. On the other hand, the idea sounds reasonable enough. I wonder if a packet of normal baking yeast would not disintegrate into the same sort of pieces, and have the same effect if properly boiled? - Heikki -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
