On Thu, Jan 08, 2004 at 12:41:47PM +0000, Jeppe Bjergsoe wrote: > Jeg har lige et lille sp?rgsm?l ang. tils?tning af g?ren i urten. Jeg vil > h?re om det skader f?rst st tils?tte g?ren dagen efter urten er f?rdig dvs. > at vi brygger l?rdag, men f?rst har g?ren klar til tils?tning s?ndag? Hvis > det er OK, skal urten s? bare st? i g?rspanden med l?g under normale > temperaturforhold?
I think that is a bad idea. The longer you let the wort stand, the more chances do bacteria and wild yeasts have to start to do their nasty work. That sugar solution is about optimal for growing all sort of bugs. The sooner you get a good amount of yeast in there, the sooner they will out-compete all the other bugs, and to produce alcohol to kill most of them. Here is what I would do: - Boil your wort as long as you can hold on, to give the yeast a few extra hours - Keep the Rochefort in a nice warm place, perhaps even a bit warmer than recommended. That speeds things up. - Brew on Saturday, and pitch the Rochefort in, no matter how unready it seems. Pitch an extra bottle of Rochefort as well, to increase your chances. - If by Monday you see no sign of fermentation, consider the Rochefort experiment unsuccessfull, and try to save the wort with a (rehydrated) dry yeast, perhaps even two packets of it. Good luck, and let us know how it goes -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
