http://www.vkm.ru/catalog/pdf/Yeasts.pdf
Y-1421 lyder som det helt rigtige
Y-23 skulle kunne give vinøs smag til store Øl
/Brian
----- Original Message -----
From: "Christian F. Behrens" <[EMAIL PROTECTED]>
To: <[email protected]>
Sent: Monday, April 04, 2005 12:15 PM
Subject: [Brygforum] Guinness Twang
Hej,
I det nyeste nr. maj/juni af BYO, faldt jeg lige over nedenstående snip,
der måske har bredere interesse, så jeg tog mig friheden og scannede den
ind.
<snip source="Brew Your Own May-June 2005, VOL. 11, NO.3, page 35"
format="OCRtoTXT">
Wang, Dang, Sweet Guinness Tang
To get that "Guinness tang," try this. After pitching the yeast to your
stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch
bottle with a small amount of Brettanomyces and Lactobacillus. Cover
bottle with aluminum foil and let ferment. When beer in bottle is done
fermenting, pour it in a saucepan and heat to 160 op (71°C) for 15
minutes. Cool the beer and pour and pour it back in the bottle. Cap
bottle and refrigerate. Add to stout when bottling or kegging.
</snip>
Jeg synes "metoden" lyder interessant, idet den måske også vil kunne
bruges til at få kontrollerede infektioner i andre øl, som f.eks.
Berliner Weisse via Lactobacillus delbrueckii.
Nå, men nu er informationen ude: Take it or leave it!
- Christian
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