On Mon, Jan 10, 2005 at 07:49:15PM +0100, Jan Hyldebrandt-Larsen wrote: > Og hvad er fordelen ved meget gær ?
In the end there will probably always be almost as much yeast in the wort, but the more you pitch, the faster it gets there, and the better it can out-compete all the other stuff that wants to grow there. In short, less risk of an infection, cleaner fermentation, and more reproducible beer. Negative effects? Probably not many. The starter culture can give a bit of taste, if it differs markedly from the wort. More work in making so big and potent starters. But beer, that it will be anyway -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
