On Sun, Dec 07, 2003 at 03:33:22PM +0100, thorkild nielsen wrote: > Når det alligevel ikke går galt skyldes det givetvis at man sætter en > relativ stor mængde gær til og at der hurtigt dannes noget alkohol - > hvilket hæmmer de fleste bakterier. Den høje sukkerkoncentration i > urten virker sansynligvis også hæmmende på en del af de bakterier, der > kunne give problemer.
Yes. But the hops also contain some preserving chemicals - that's why IPA is so hopped, to survive the transport (from England) to India - so that His Majesty's soldiers didn't have to drink local water and get sick of that. > Der er altså heller ikke grund til at sterilisere > alt inden kogningen. For megen brug af klorin er > givetvis mere skadelig end gavnlig - både for > øllet, helbredet og miljøet. That is right - once the pot has boiled for half an hour, there ain't many bigs left in it, and chemical warfare before that point is mostly a waste of effort. But once you start cooling, then it gets important. Trust me, I have had so many infected beers... -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
