On Thu, Apr 08, 2004 at 07:21:09PM +0200, thorkild nielsen wrote: > Humle og maltekstarktet (den søde urt) skal koges > sammen, fordi humlens garvestoffer (tanniner) > hjælper med at udfælde overskydende protein > (trub) under urtkogningen. > > Hvis ikke disse proteiner udfældes faar man > kraftig uklarhed især ved afkøling, har jeg læst. >
We'll see soon. Last time I brewed a large batch, I made a few mistakes. The end result was that I boiled one pot (18 liters) with all the bittering hops, another pot with only aroma and finishing hops, and three small pots (3x5 liters) with no hops at all. When cooled, I mixed all batches carefully into two fermenters. So, if your theory is right, my beer should come out less clear than usual. I will check it carefully when I keg the beer, and let you all know about the result. - Heikki P.S. I do not always buy the idea that beer has to be absolutely clear - Maybe that is what the commercial tasteless discount lagers are aiming for, but in a Hefe-Weizen clarity is out of place, and in a strong stout nobody can see anything but black anyway... -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
