Hej Thorkild - det kan det muligvis. Jeg har følgende fra en af mine bøger (Brewing af Ian S. Hornsley).
- side 115 Fermentation " Hopped wort that has been run into fermentation vessel has to be pitched with yeast soon as possible. The normal pitching rate of the order of 1 lb of pressed yeast per barrel of wort (0,3 kg hl i -1), where small variations cause very little difference in overall fermentation performance and beer flavour. Significiant underpitching leads to slow initial fermentations, whilst overpitching (say twice the normal rate) causes undue competition for nutrients, resulting in poorer yeast growth and an ultimate increase in the level of certain esters (e.g. ethyl acetate)." Jeg ved ikke om du kan bruge dette. Mvh. Søren Hjortbøl 6000 Kolding --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.665 / Virus Database: 428 - Release Date: 21-04-04
