Heikki Den faktor 10 du nævner, er det for at gærcellerne skal have noget plads at boltre sig på? For hvis det er, så er der flere ting der falder på plads i mit hoved, de sidste gærstartere jeg har laver, til omkring 80 liter øl, har godt nok været noget sløve
De tidligere gærstartere har jeg lavet, ved at putte en liter sukkervand OG 1050 i hver dag over 3-4 dage Vil også se om jeg ikke kan få noget luft i min starter, som Thomas skriver om -Har det bedst hvis jeg skal stå og tørre stormgærings skum af mine gærtanke :-) -----Oprindelig meddelelse----- Fra: Heikki Levanto [mailto:[EMAIL PROTECTED] Sendt: 20. november 2005 18:39 Til: Mai-brit og Michael Cc: [email protected] Emne: Re: [Brygforum] Den perfekte gærstarter On Sun, Nov 20, 2005 at 05:45:36PM +0100, Mai-brit og Michael wrote: > Har planlagt at skulle brygge 200 liter på mit efterhånden gennemprøvede > anlæg, men jeg har aldrig prøvet at skulle lave en gærstarter til et så > stort bryg før I seem to remeber reading somewhere that you should increase your starters by a factor of 10. Say, your first starter is 5 dl. Use that for building a starter of 5 liters, and if that is not enough, use that for building a starter of 50 liters. With that you should be able to start as much beer as any small brewery needs... Of course the fine biochemists will chime in here and start to talk about counting the billions of yeast cells, checing how many of them are well and alive, if any of them are feeling slightly depressed today... Let them. All this is probably overdoing it for a mere 200 liters. Since you can get an awfully active fermentation out of a single packet of dry yeast in 20 liters, you should also be able to make a very potent starter of (say) 5 liters. Just rehydrate the yeast, and dump it in 5 liters of good wort (which you can fake from dry extract, apple juice, or even sugar and chemicals). If I was about to brew 200 liters of beer, I would be a bit extra careful with the receipe. Maybe brew a small 20 liter batch first, to be sure all is well. And reuse that yeast, it should be enough to kick ass in a 200 liter bucket. Speaking of large batches, how big have you guys been brewing. My own experience is limited to a "double" batch of 40 liters or so. Lots of beer, anyway -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
