On Sun, Feb 01, 2004 at 12:11:32PM +0100, Heikki Levanto wrote: > 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've done a 1.129 barleywine which originally stopped at 1.055 - but I've gotten it to start again with WLP099. > 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). With a gravity of 1.200 the yeast will have a very hard time even starting it. Even with the high gravity yeast from whitelabs they say to feed it later on.. > 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! When I experiment I usually use dry yeasts too, it's cheap and easy. For starters I stick with dme though. Even if the yeast didn't puff all the way up a starter would give you more viable yeast.
