BJCP skriver lidt om det i deres eksamensguide. på http://www.bjcp.org/study.html
-----klip----- Higher, or fusel, alcohols are usually present at sub-threshold concentrations, but elevated levels are associated with underpitching, low levels of dissolved oxygen prior to pitching or low levels of free available nitrogen (FAN). These deficiencies force the yeast to metabolize fatty acids in the trub as a source of oxygen and carbon, producing a greater fraction of long chain alcohols. High gravity worts and high fermentation temperatures also tend to increase the concentration of these higher alcohols through increased yeast activity. Alcoholic characteristics are desired in strong ales and lagers as long as they are not coupled with the solvent notes associated with elevated ester or fusel alcohol levels. Der står godt nok ikke lige hvorfor gæren kaster sig over fedtsyrer ved lille gærtilsætning, men bare at den gør det. Måske kan andre huske et sted hvor det står nærmere beskrevet. Mvh Fritz --------- Original Besked -------- fra: [EMAIL PROTECTED] Til: brygforum <[email protected]> Emne: [Brygforum] Bismag, fusel, for lidt gær Dato: 27/05/05 13:38 > > > Hvorfor giver for lidt gær bismag og fusel? > > Med venlig hilsen / Best Regards, > Christian Wix > > > > > > _______________________________________________ > Brygforum mailing list > [email protected] > http://www.haandbryg.dk/mailman/listinfo/brygforum > To get off the list, send a blank mail to [EMAIL PROTECTED] > > > > >
