On Sun, Feb 01, 2004 at 11:59:12AM +0100, Mikkel Bjergs? wrote: > Har lige nogle spørgsmål omkring gærstarter. I hvilken fase er det > bedst at smide den i urten til gæring? Er det mens den bobler vildt > eller efter at den største aktivitet har lagt sig. Hvis det sidste - > kan man så lave en starter - lade den udvikle sig og når aktiviteten > så er faldet (dvs sukkeret er omdannet) - kan man så køle den til > omkring frysepunktet, lade den stå nogle dage og tilsidst hælde den i > utren og få den igang igen?
The best moment to pitch a starter is on its peak of activity, or perhaps just after. Not that it matters all too much. I would not play with cooling starters down. If you want to keep a starter for a few days, just keep it at room temperature. It will slow down, but will still be full of yeast. You can kick more activity into it a day before you brew. Just add more food for the yeasts (perhaps another half liter of apple juice, or what ever you are using. Maybe even with extra sugar in it). -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
