On Wed, Jun 30, 2004 at 10:38:58AM +0200, claus wrote: > Jeg skal igang med at bygge min første hvedeøl, på mit nye anlæg er > jeg kommet i tvivl, Jeg har før brygget 20-25 l af gangen i køkkent, > men nu er jeg kommet op på min. 80-100 L. jeg sidder og er ved at > kikke min opskrift igennem og kom til at tænke på om der var nogen > formel eller regl for hvor meget gær man skal bruge.
Well, they have written books about the subject, with fine graphs for number of cells/ml of wort, and what not. I haven't read much on the subject, so my advice must be based on simple practical experience. For a normal 18-25 liter batch, one packet of dry yeast is quite sufficient, whereas a smack pack certainly needs a starter. When you brew 4 times bigger batches, I would make a starter even for a dry yeast (or use 2-4 packets), and for a smack pack, I might consider making a second starter out of the first one (say 5dl for the first starter, and 2l for the next. Just make it in a big bottle, and add more wort when it is on maximum activity). But all this is my gut feeling, I have never brewed more than 40 liters at a time. Let us know how you do it, and how it works! -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
