Aussiedownunder01 wrote:Yes same here recipe calls for 5 kg sugar it comes in 2 kg bags =6 kg 140 gram paste theres 240 in 2 tubs
So 3 bags sugar 2 tubs paste and the rest pretty much as recipe
McStill wrote:as long as the yeast didnt get burnt by too hot water it should be ok, even if only a small amount of yeast survives it will regenerate and start working.
what the stressed surviving yeast do to your wash in regards to off tastes is debatable, but with good stilling practices for neutral I'd say it'll be ok.
Popcorn Jack wrote:McStill wrote:as long as the yeast didnt get burnt by too hot water it should be ok, even if only a small amount of yeast survives it will regenerate and start working.
what the stressed surviving yeast do to your wash in regards to off tastes is debatable, but with good stilling practices for neutral I'd say it'll be ok.
How hot can you take lowens bakers yeast...
PJ
sam_and_liv wrote:Popcorn Jack wrote:McStill wrote:as long as the yeast didnt get burnt by too hot water it should be ok, even if only a small amount of yeast survives it will regenerate and start working.
what the stressed surviving yeast do to your wash in regards to off tastes is debatable, but with good stilling practices for neutral I'd say it'll be ok.
How hot can you take lowens bakers yeast...
PJ
I personally wouldn't take it past 32 but I reckon there might be guys that have had good success at higher temps.
SBB wrote:Forgive me if I'm out of line here BUT!
People seem to be over complicating this tried and proven recipe, It doesn't need gelatin or 3 weeks to clear......nor does it need things like Dolmio Pasta sauce in it.....or anchovies for that matter.
This recipe is on every forum world wide for one reason.......it WORKS as it is........no need to play with it.
SBB
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