On Mon, Feb 27, 2006 at 11:44:07AM +0100, René Henriksen wrote:
> Nu står der flere gange i forummet, at det vil være smart at lave en god
> gærstarter. Sidst lavede jeg en fra tørgær opløst i 250ml sukkervand.
>
> Men der skrives ofte, at brug af maltekstrakt er bedre? Hvordan bliver
> forholdet
> mellem vand, ekstrakt og gær så? Og hvor lang tid inden den skal i bryggen? Og
> sidst men ikke mindst - gærstarteren skal bare stå ved rumtemperatur, ik?
There are many ways to make starters. Most of them do more good than
bad, so even if you can't make the most optimal starter, it is still
worth the trouble - as long as you can keep it clean enough, and not
introduce an infection that way!
The main purpose of a yeast starter is to get the yeast to multiply, so
that you are pitching more active yeast cells in your beer. Even a
simple sugar solution helps in this. Making a solution of malt extract
(or saving some wort from your last brew) will be better, as it has a
bit better Ph, and contains more minerals and other goodies for the
yeast to eat.
There seem to be two opposing schools about the temperature. Most yeasts
behave most actively at around room temperature, so some people
recommend making your starter warm. Some say that the starter should be
kept in the same conditions as you will ferment your beer, so that you
grow yeasts that are already used to those conditions. That makes sense
too. All of this makes difference to lager beers, that are fermented
relatively cold. For ales, which is what most of us brew most of the
time, room temperature should be fine.
There is also the trick of using apple juice for the starter. It comes
in suitable sized packets, already sterilized, has a good Ph, and a
decent amount of suitable chemicals for the yeast to eat.
As long as you make a starter, you can be sure that
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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