Message: 1
Date: Wed, 7 Apr 2004 12:08:33 +0200
From: Heikki Levanto <[EMAIL PROTECTED]>
Subject: Re: SV: [Brygforum] M?ngde
To: [email protected]
Message-ID: <[EMAIL PROTECTED]>
Content-Type: text/plain; charset=iso-8859-1
On Tue, Apr 06, 2004 at 07:52:49PM +0200, RGC wrote:
Oh¯j,
kan man ikke mÊske for sig og koge humlen for sig og derefter samle de
to afk¯lede sjatter i gÊrtanken?
Yes, I think you can. I have an old brewing instruction book (1800's, if
I remember right) that explains that this was the way to do, unless one
was brewing a "double beer", in which case the hops had to be boiled
with the wort, as no water was going to be added.
-H
P.S. I suppose boling a bit of hops both in the wort and in the
additional water would make sense, as the hops contain anti-bacterial
things, which should help to fight infections at the sensitive cooling
stage.
--
Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
hej!
Det er desværre en gammel misforstaaelse, i hvert
fald hvis man vil have klart øl.
Humle og maltekstarktet (den søde urt) skal koges
sammen, fordi humlens garvestoffer (tanniner)
hjælper med at udfælde overskydende protein
(trub) under urtkogningen.
Hvis ikke disse proteiner udfældes faar man
kraftig uklarhed især ved afkøling, har jeg læst.
Venlige hilsner
Thorkild J. Nielsen
9310 Vodskov
