On Thu, Nov 03, 2005 at 10:25:41PM +0100, Mata Mitos wrote: > Jeg bruger samme t?lmodige og afslappede "dagen derp?" metode som Thorkild, > og det har jo virket fint synes jeg (og med pasteuriserings-garanti > tilmed!). Men der er jo en del i forum som mener at det p?virker smagen, og > s? er det jeg godt kunne t?nke mig at vide: Er der nogen i forum der > objektivt har sammenlignet langsom vs. hurtig nedk?ling? Med objektivt > mener jeg at man fra samme urt har lavet to portioner: ?n til hurtig og ?n > til langsom nedk?ling, og derp? sammenlignet slutresultatet efter endt > g?ring... selvf?lgelig ved blindsmagning!!
I have to admit that I have not done this experiment. But I would like to point out that one (not necessarily the only one) point of quick cooling is to reduce the risk of infection. That means that one experiment that happened not to show much of a difference, would not say so much of the amount of risk involved. Collecting enough statistical material sounds like an awfully big job... That said, I would like to hear of experiments or experiences people may have had. I still believe in the benefits of quick cooling, but if there is serious evidence to the contrary, let me hear and learn. "beer anyway" - Heikki -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
