On Sun, Jun 13, 2004 at 10:08:39AM +0200, Christian Buhrkall wrote: > Jeg har lige omstukket min første stout, og sku den smager af stout....
That's what I say - it will be beer anyway :-) > Jeg har ikke tænkt mig at lade den stå i 2. kar ret længe, da jeg > somsagt syntes at slammet giver en dejlig smag til øllet, og den > stortset er holdt op med at gære. Err, you should be most very certain that the fermentation has finished, before you even consider bottling. For if it continues in the bottles, you get small explosions... How long did your primary fermentation last? Did you measure gravity before and after? > Jeg har regnet med at anvende brun farin som primer, ca. en teske/L. > Nogen der kan guide mig? Er det for meget/for lidt/er brun farin et > dårligt valg? Brown sugar should be all right. I would boil it in a bit of water, just to be sure there is nothing living in it. Tea spoons are more problematic - they come in different sizes, and it is hard to see how much you actually fill in one. So a tsp is not a very precise measurement. It sounds like about the right amount, I seem to recall people using 3-12 grams per liter. You could check the fine article and tables at http://www.haandbryg.dk/eftergaering.html For a stout you'd want a carbonation of about 2.0. Your beer is at room temperature, so it already has 0.9. You need 1.1 volumes more. 4g/l gives you 1 volume, so you need 4.4g/l. For a batch of 15 liters, you should use 66 grams. (plusminus 10%) -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
