On Fri, Feb 18, 2005 at 07:02:44PM +0100, Lars Viggo Høyer wrote:
> Så startede panikken da vi opdagede at GF kun var kommet ned på1020
> efter de 3 uger (OG 1060) - den skulle ifølge opskriften være nede på
> 1008 til 1010
So, it is fermenting a bit slower than expected. No panic here! Take
another sample in a few days, and see if it has stabilized at 1020, or
if it still moving.
> glemte at kigge i opskriften hvor der stod at man skulle ryste hele
> molevitten for at få ilt til gæren så den kunne formere sig.
Well, depends a bit on which yeast you use, but that is not a serious
mistake. The yeast gets a bit slower start, but it will start all right.
> Hvordan ryster man en 25 liters tank for at ilte den
I don't think you should try to oxidize it any more. Oxygen was
important just in the beginning of the process, to get the yeast to
multiply as fast as possible, but now it has already done that. More
oxygen will only affect the taste, and not in a good direction.
Have you moved the beer into a secondary fermenter? If not, you might
consider doing that now, so as to remove most of the inactive yeast from
the bottom. If you get rid of that, you can let it ferment another 3
weeks, if need be.
Remember,
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
