Hej Heikki.
Tak for dit svar og ikke mindst de gode råd.
Næste gang, vil vi prøve med en større gærstarter og ikke mindst være mere omhyggelige med håndteringen af den, samt når den skal i den afkølede urt.
Ligeså med de ting, som kommer i berøring med øllet, hvilket vi troede var i orden.
Men resultatet siger jo noget andet.
Dertil vil vi flytte vores ølaktivitet fra kælderen, med den ret dårlige og sikkert støvfyldt luft.
Jeg vender tilbage, hvis næste bryg bliver godt.
Mvh
Kenneth
Heikki Levanto <[EMAIL PROTECTED]> wrote:
On Mon, Jan 24, 2005 at 10:58:30AM +0100, kenneth kr?ger wrote:
> Næste gang får gærtanken en ekstra omgang rengøring og omstikningen
> bliver gjort, et helt andet og mere rent sted.
Some more advice for the next time. I haven't followed your saga so
well, so I may repeat myself or ignore your earlier comments...
- Use more yeast, duoble of what is recommended. Helps to get the
fermentation going before any other bugs have time to settle down.
On the other hand, the infection may sneak into your starter or
rehydration. With dry yeast you can get away dumping it straight
into the wort.
- What do you open the yeast packet with? Has the outside of the
packet been properly sanitized? Are you sure the yeast don't touch
your fingers when pouring? You are not stirring it with something
you haven't sanitized, are you?
- Be very careful what gets to touch the beer. Especially between
boiling and pitching the yeast, that's where it is most vulnerable
- Get someone experienced to look over your shoulder, if you can. An
outsider can easier spot a little thing that is too familiar for you
to see.
- Keep a small bucket of Iodophor solution around the whole time, to
soak small things in.
- How do you measure your OG? Do you take a sample from the fermenter?
With what? You don't return the sample in the fermenter, do you?
- The faster cooling the better!
Let's hope that
it will be beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
