On Sun, Feb 06, 2005 at 10:50:24AM +0100, Brian Howitz wrote:
>
> Jeg kunne godt t?nke mig at h?re om folk der har brygget med f?lgende g?r:
> American Ale 1056 (Wyeast), Hvor l?nge tog det for smack packen at h?ve til
> fuld st?rrelse samt hvor l?nge tog for jer at opn? "high krausen" i
> g?r-starteren. Da jeg gerne vil planl?gge min bryg dag ret pr?cist.
Well those yeasts are living things, and such have a tendency to behave
just as they please. It is not only the type of yeast that matters, but
the age of the package, how it has been stored, the temperature after
smacking it, the phase of the moon...
The good news is that you don't have to be so precise. Even if your pack
isn't fully expanded, you can still pitch it into your starter. Or if it
happens too soon, you can wait an extra day or two. It may not be
optimal, but will still work.
Likewise, the "high krausen" is the optimum moment to pitch your yeast.
You can pitch before that, or after. Last time I brewed, I made a quick
starter the same day (although from a potent dry yeast), and it showed a
few bubbles when I pitched it. The fermentation was nothing short of
violent!
> Desuden vil jeg gerne h?re om der er nogen der ved hvor h?j en temperatur
> et hydrometeret kan klare. mit hydrometer er et tre-skala fra VINOFERM. Og
> jeg ville gerne m?le sukkerindholdet under lautering.
At least mine is made of glass, with something that looks like lead for
the weight. Materials that should be able to handle high temperatures
all right.
I would hesitate to boil my meter, but I have tried to measure the wort
as it runs out. It is a bit hard to find the right correction for so
high temperatures, so these days I like to cool my wort down before
measuring - it happens quickly in a small glass that is immersed in a
bowl of cold water. Meanwhile you can taste the wort, and get a feeling
for its sweetness that way...
Good luck with it, and remember
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
