On Sun, Jul 10, 2005 at 12:08:11AM +0200, Jesper Vels wrote:
> hvad man skal måle under bryg samt hvornår og hvad
Well, people have been brewing beer for centuries, possibly milennia,
before they had any of our measuring tools. Also I have once brewed a
beer without measuring anything, just to show that I can do it.
The most important thing to measure is your mashing temperature. After
measuring you adjust it so that you hit what your receipe says it should
be. If it doesn't say, aim at 65 degrees, that can't be too badly off...
The next important thing is probably your gravity (density of the wort).
This you can use for two purposes: 1) To calculate the alcohol
percentage in your beer, which some people think is very important, and
2) to make sure your fermentation is over, and it is safe to bottle it.
Those are the things I usually bother measuring. And of course the
amount of malts, hops, and water used in the brew. The "chemical
engineering" school of brewers can surely measure another hundred
parameters, and talk a lot of their effects. But as a baginner, let them
talk, for
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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