Great!
- det er ikke altid de daarligste observationer
der kommer ud af "smuttere". Og jeg er helt enig
i at øl ikke nødvendigvis er bedre blot fordi det
er klart. De store bryggeriers problem er
naturligvis at de fleste mennesker "smager" med
synssansen: først etiketten, saa omgivelserne, og
så øllets udseende. Måske bruger de også tungen
en smule.
Så vidt jeg kan forstå er det især
chill-haze-proteinerne, de store bryggerier er
nervøse for.
Thorkild
9310 Vodskov
At 11:21 +0200 09/04/04, Heikki Levanto wrote:
On Thu, Apr 08, 2004 at 07:21:09PM +0200, thorkild nielsen wrote:
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.
We'll see soon. Last time I brewed a large batch, I made a few mistakes.
The end result was that I boiled one pot (18 liters) with all the
bittering hops, another pot with only aroma and finishing hops, and
three small pots (3x5 liters) with no hops at all. When cooled, I mixed
all batches carefully into two fermenters.
So, if your theory is right, my beer should come out less clear than
usual. I will check it carefully when I keg the beer, and let you all
know about the result.
- Heikki
P.S. I do not always buy the idea that beer has to be absolutely clear -
Maybe that is what the commercial tasteless discount lagers are aiming
for, but in a Hefe-Weizen clarity is out of place, and in a strong stout
nobody can see anything but black anyway...
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
