On Wed, Dec 03, 2003 at 08:52:46AM +0000, Benny Askham-Sørensen wrote: > > 2. Hvor lang holdbarhed skal man regne med henholdsvis på flasker, > (mini)kegs og efter åbning af en keg. (Lad os her se bort fra decideret > infektion)
Basically for ever. Unpasteurized beer is a living thing, that keeps developing in the bottle, not unlike wine. The darker, stringer, and more bitter beer, the longer it keeps inproving, before it starts to get less interesting. Weak, pale harmless ale will probably peak in a few months, Strong bitter dark Imperial Stout will improve the first many years. > 3. Jeg har flere steder set Iodophor lovprist kraftigt. Men påvirker det > ikke smagen, hvis der efterlades for meget i flasker/på kapsler og den > slags. Og hvad med helbreddet, er det giftigt? Of course, anything is poisonous in large quantities, but trace amounts of Iodine is actually healthy. (They add iodine to table salt for that very reason!). If you use Iodophor in proper strength, and empty your bottles carefully, there should not be much of anything left. > 4. Hvis man nu ikke lige har en 25 liters gryde, er der så noget ivejen for > at koge urten i to gryder, og så blande dem når der skal gæres. (Jeg tænker > her på om det er vigtigt at alle ingridienser blandes forholdsvis i de to > gryder, eller om smagen påvirkes, hvis man for eksempel kun tilsætter humle > til den ene gryde, når det hele alligevel blandes tilsidst) Hop utilization depends a little on the amount of sugars dissolved in the water, so if you wan to be perfect, boil hops in both pots. If you don't you may get a bit more or less bitter beer. It will be beer anyway... Good luck! Heikki -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
