On Wed, Nov 30, 2005 at 08:35:45AM +0100, Morten Friis Andersen wrote:
> hvis min klaring lykkedes, vil gæren så bundfælde så kraftigt at der skal
> tilsættes gær på flasken, for at tvangskarbonere den. i så fald -
> hvor meget?
I don't think anything except a good filter can remove all yeast cells
from your beer. Even if it looks clear, there are still some cells
floating around. If you have too little yeast, then it will take abit
longer for the carbonation to happen, but happen it will.
> normalt tilsætter jeg sukker for at karbonere, er det også nødvendigt når
> jeg tilsætter gær?
Yes, of course. The yeast is there to convert the sugar into CO2 (and a
minimal amount of alcohol). No sugar, no conversion, no bubbles.
If you decide to add yeast, something like one grain of a dry yeast
might be suitable overkill.
Don't worry about it. Like I have said before
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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