der er 2 wyeast gær der er perfekt til en varm sommer 3522 Belgian Ardennes Yeast. One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character. Flocculation - high; apparent attenuation 72-76% (65-85º F, 18-29° C)
3724 Belgian Saison Yeast. Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. Usually slow to attenuate. Flocculation - low; apparent attenuation: 76-80%. (70-85° F, 21-29° C) de er ikke lager vare men brygladen bestiller dem gerne hjem /Brian ----- Original Message ----- From: "Per Nielsen" <[EMAIL PROTECTED]> To: <[email protected]>; "Heikki Levanto" <[EMAIL PROTECTED]> Sent: Monday, May 17, 2004 10:25 PM Subject: Re: SV: [Brygforum] Elendige lortevejr! > > > Jeg tror gud må hade at jeg brygger øl, han er ihvertfald pisse god > > > til at sørge for at det bliver høj solskin og 28c varme hver gang > > > jeg lige har sat et bryg over til gæring! iiih! > > > > > > Undskyld, jeg skulle bare lige skabe mig! :) > > > > This is a good time of year to brew Belgian-inspired Xmas beers. There > > a warm temperature is all right, and they might just be old enough by > > Xmas... > > > > -H > > Interessant. > > 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. > > /Per 8700 > > > > _______________________________________________ > Brygforum mailing list > [email protected] > http://www.haandbryg.dk/mailman/listinfo/brygforum > To get off the list, send a blank mail to [EMAIL PROTECTED] >
