On Sat, Jan 15, 2005 at 02:07:33PM +0100, lena andersen wrote: > Det var nu ikke for at blive beruset ,at jeg ville tilsætte sukker, mere > fordi jeg ville prøve at give øllet mere fylde.
Then adding sugar is not the right solution! The yeast will eat all of the sugar, and leave none behind to produce a fuller body. Rather, you should mash at a higher temperature (68-74) degrees, to split the starches into more non-fermentable sugars. > Jeg er ved at " brygge " en opskrift sammen til en tjekkisk øl, > tjekkisk øl er desværre undergæret, men jeg vil prøve at lave den om > til en overgæret da jeg ikke har mulighed for at gære den under kølige > forhold, men jeg håber det lykkes alligevel. Like I tend to say: It will be beer anyway. Perhaps not very close to the original, but probably a wonderfully good beer anyway. > Jeg kommer sikkert med mange flere "dumme" spørgsmål. Sure! That is the very purpose of this list. I am sure you also get different answers, so you can make up your own mind. -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
