On Tue, Nov 01, 2011 at 01:09:46PM +0100, Vibeke Skjoldager Ljung wrote:
> Er der nogen af jer, som har prøvet at hælde tørgæren direkte i spanden og
> altså ikke først lavet en gærstarter.
Modern dry yeasts have so many yeast cells that you can easily get away
with just dumping the yeast into the wort.
If you want to be nice to the yeast, rehydrate it first - just dripple
in on top of a pint of water (that has been boiled, and allowed to cool
down, to be sure).
Making actual starters is a lot of hazzle, and in my experience mostly
unnecessary, when working with good dry yeasts. The exception may be if
you make a large batch (I make about 20-odd liters at a time), very
strong beer, or something else that will be diffcult for the poor little
buggers. Or if your yeast is too old, or you have other reasons to suspect
that it might not be in a good shape. Maybe also if you brew for a
competition, where every detail counts (or something - I refuse to see
beer brewing as a competition sport).
Of course the more nerdy types will now chime in about how important a
good starter can be, and they may well have a point. But brewing without
has worked well for me, and the results have always been
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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