On Fri, Jan 09, 2004 at 12:02:02AM +0100, Christian Andersen wrote: > Helt enig - en gærstarter er en rigig god idé - hvis ikke et must! Det > er dog under alle omstændigheder ikke realistisk for håndbrygere at have > noget der bare kommer I nærheden af det celletal professionelle > bryggerier har under pitching.
This is very true, especially for the liquid yeasts. But some of the dry ones I have seen make such a great start that I have not found a starter to be necessary. > Det er måske nok lidt dogmatisk sagt :-) Det er slet ikke givet på > forhånd at det giver problemer at lade urten stå "ubevogtet" i nogle > timer. Når jeg laver lagerøl, har jeg af og til ladet dem stå udendørs I > et vandbad natten over for at få dem ned I 10-12 grader og det har altså > ikke givet problemer. No, I would not say that letting it stand will guarantee problems. It increases the risk. In your case the low temperature may have helped to keep enemy action down. That would not be the case with an ale at room temperature, as the original poster asked about. > Jeg tror de fleste håndbryggere har stået med den oplevelse at man har > undret sig over hvordan det kan lade sig gøre at man uden uddannelse, > I et uhygiejnisk køkken, med en uprøvet opskrift og uden det rigtige > udstyr stadig kan lave noget der smager bedre (og endda (af og til) > har færre fejl) end bryggerigruppens seneste millionkroners anlæg og > profesionelle brygmeste. Yes, that says a lot about the commercial breweries ;-) But of course, their aim in life is different from ours. They need consistent production at any cost, even if it is consistently bad. When people buy a Bud-Light, they have to be sure to get the same kind of Bud-Light every time - even if they can't taste the difference... And the commercial breweries have to count their costs quite much more carefully. A home brewer with a low efficiency can just add another 20% of malt, and even get a better taste out of it. If a brewmaster at Carlsberg suggested using 20% more materials, that would probably terminate his career. Besides, why does it not surprise anyone that a homemade cake can beat DanCake's factorymade one? It should suffer from the same handicaps as a homemade beer (no education, simple kitchen, no laboratory analysis, imprecise oven...) -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
