On Fri, Jan 23, 2004 at 10:53:20AM +0100, Stig Mogensen wrote: > > Såvidt jeg har kunnet læse her på listen., laves gærstartere bedst af > hvidtøl, > eller æblemost. Men hvilken bør man vælge? > Gærstarteren må jo afgive smagsnuancer, aroma, og farve til det færdige øl?
I have used apple juice with great success, but actually I believe both of them work quite well. The amount of taste and color coming from the starter is bound to be small, as you will be diluting those few deciliters of starter into tens of liters of beer. The only exception would be if you make a small batch of really pale ale with an extremely delicate taste. Good luck with it, and let us know how it goes! -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
