On Sat, Oct 09, 2004 at 03:47:20PM +0200, Kasper Ovi wrote: > Belgian Abbey Yeast II XL smack pack. > Man siger at der ikke er behov for en gærstarter til bryg under 25L ved > denne gær, men når det nu er sådan en kradsbørstig satan der skal brygges, > vil I så anbefale at jeg laver en gærstarter?
I have no experience with those XL packs, but a starter should always speed up the start of the fermentation, and therefore reduce the risk of some infection taking hold. On the other hand, you risk infecting the starter itself, and starting a good infection as well as your yeast... > 2) > Flocculation betyder ifølge haandbryg's ordbog "gærcellernes evne til at > klæbe sammen og danne små klumper, der bundfældes". > Hvilken praktisk betydning har det for brygget at der bundfældes større > eller mindre mængde klumper? The difference is how much of the yeast cells do not fall out of suspension, and how tight a sediment they make on the bottom of the bottle. A badly flocculating yeast tends to make unclear beer with a sediment that swirls up the moment you open the bottle, whereas a well flocculating yeast makes a clear beer with a thin layer of concrete at the bottom of the bottle. (greatly oversimplified, of course) -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
