On Sun, Dec 21, 2003 at 01:06:36PM +0100, K?le Kristian Olsvig wrote: > > Men når en øl er inficeret af mælkesyrer, sker der så > en smagsændring på et par uger fra en rimeligt god øl smag > til noget der næsten er udrikkeligt? > > Jeg ville tro at øllet ville smage surt helt fra starten af, > når der var mælkesyrer indblandet.
I think the problem is that there are a few bacteria that produce lactic acid. In the beginnin they haven't had the time to make much of it, but they keep making more, eating the sugars (and maybe also the alcohol) from your beer. I am afraid the beer will only get worse from now on. -Heikki (1173 Frb C, almost on Nørrebro) -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
