On Sun, Feb 01, 2004 at 01:10:32PM +0300, Klaus Bundegaard wrote: > 1). Hvad er den højste OG urt man få til at gære?
My personal record is about 1.100, perhaps a bit more. That produced a good Impearial(istic) Stout of about 10% alc. My gravity meter goes to 1.150. I don't know for sure, but I would guess about 1.200 would start to be difficult. Then again, I have seen beers around 14%, and heard of some exceeding 20%. They may need special yeasts (I have heard of champagne yeast being used for strong beers). Why do you ask, anyway? > 2). Hvordan laver man en god gærstarter, det sidste bryg jeg lavede > mislykkesede pga. den gær jeg havde købet hos Brygladen ikke ville starte, > og puste gær "posen" op, som det normalt gør, den var kun halv så stor som > normalt, og gærningen ville ikke gå igang. There are many ways. One of the easiest is to take a liter of apple juice, drink half of it, and dump the yeast in. But it will have to be a well "puffed up" yeast, if you use wyeast. If you have problems with the liquid yeasts, try the better dry yeasts from brygladen, they just need to be rehydrated (dumped in water for 10 minutes), and off they go, with lots of activity! -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
