On Mon, May 17, 2004 at 10:25:29PM +0200, Per Nielsen wrote: > > This is a good time of year to brew Belgian-inspired Xmas beers. > > Det har jeg aldrig tænkt på. Hvilke gærtyper skal man så gå efter? > Heikki brugte jo T-58 til sin stout. Eller måske skulle man se om der > kunne høstes lidt fra en Westmalle Dubbel.
Well, I don't know so much about it, just that them Belgians tend to ferment at warmer temperatures. And that the temperature makes a difference. I have never kept track of my fermenting temperatures - will have to make an experiment some day "real soon now" when I have nothing more pressing to do... Note that the weather report will give you the highest temperature of the day, and the yeast is more likely to react to the 24-h average, which can be quite much lower. And that the fermentation can increase the temp in the bucket by a few degrees, especially if it goes strong... Lots of parameters to play with... -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
