Hej Kaj
Kunne det være gærstarter temperaturen der er skal være mellem 15-27C ? ikke
gæringstemperaturen
fra http://wyeastlab.com/beprlist.htm (husk altid at kigge her)
2308 Munich Lager Yeast. A unique strain, capable of producing fine lagers. Very
smooth, well rounded and full-bodied. Benefits from temperature rise for
diacetyl rest at the end of primary fermentation. Flocculation - medium;
apparent attenuation 73-77%. (48-56° F, 9-13° C)
men jeg ville nu være mere nervøs for din FG på 1033 det lyder meget højt, jeg
ville forvente mindst 70% apparent attenuation. jeg mener du muligvis har en
flok 'flaskegranater' på hånden.
/Brian
----- Original Message -----
From: "KK-LUBE" <[EMAIL PROTECTED]>
To: "Jens S. Rasmussen" <[EMAIL PROTECTED]>; <[email protected]>
Sent: Friday, July 08, 2005 3:42 PM
Subject: Re: [Brygforum] Skum dannelse
Hej Jens
Nej bruger ikke sulfo.
På emballagen står der at den kan gære i et
temperatur område fra 15° til 27°C
Mvh
Kaj Kirkegaard (mejeriteknikker)
7400 Herning www.hedebryg.dk
----- Original Message -----
From: Jens S. Rasmussen
To: [email protected]
Sent: Friday, July 08, 2005 2:07 PM
Subject: [Brygforum] Skum dannelse
hmm din munich lager gær, har gæret ved for høj en temperatur, jeg ved ikke om
det har noget at sige ?? ~ skum
2308 Munich Lager Yeast. A unique strain, capable of producing fine lagers.
Very smooth, well rounded and full-bodied. Benefits from temperature rise for
diacetyl rest at the end of primary fermentation. Flocculation - medium;
apparent attenuation 73-77%. (48-56° F, 9-13° C)
Jens
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