On Mon, Dec 08, 2003 at 04:24:47PM +0100, Christian F. Behrens wrote: > > Jeg er godt klar over, at min fremgangsmåde er irrationel og at jeg i > sidste ende ikke er i stand til at tolke det givne resultat til at være > forårsaget af en given ingrediens eller procedure. Med tiden vil jeg nok > besinde mig og keep it simpel, men i øjeblikket kan jeg simpelthen ikke > begrænse mig til et givent oktav på klaveret. Resultatet er måske mindre > harmonisk, men ikke desto mindre underholdene, udfordrende og fascinerende.
Go ahead, experiment all you like. In the beginning it is most important to get some brews under your belt, to get a basic feeling of the brewing process. Once that is in place, you can attack the problems more scientifically, if you are so minded. One funny way is to make small experimental variations of the same brew. I often make a 3-5 liter small batch, either of the strong wort that comes out first, or from the same wort. These I use for experimenting with hops, yeasts, etc. I believe every brewer should at least once ferment the same wort with two or three different yeasts, just to get to appreciate the differences that can make! (One of them can easily be a cheap dry yeast, and another can even be a baking yeast - it serves well for educational purposes, even (especially!) if the beer turn out less interesting (but still drinkable). -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
