Ved bruk av F.eks. Saflager S-23 eller Safbrew S-33, er det nødvendig å lage en starter med ekstrakt, vann og gjær og så la det stå en dag eller to? Eller er det nok med å følge instruksjonen til gjæren, f. eks denne til S-23:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Har magnetrører, så vispingen er intet problem >
Robin
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Har magnetrører, så vispingen er intet problem >
Robin
