Lees - Revision history

Tobin: forcing re-evaluation of links

2004-07-08T08:42:51Z

forcing re-evaluation of links

← Older revision		Revision as of 18:42, 8 July 2004
Line 1:		Line 1:
⚫	[[Category:Brewing]]

	'''The lees''' are the scummy bits that fall to the bottom of the [[fermenter\|fermenting container]] during fermentation.		'''The lees''' are the scummy bits that fall to the bottom of the [[fermenter\|fermenting container]] during fermentation.

Line 8:		Line 6:

	For wine (especially with a long [[bulk ferment]]) it is a good idea to rack once in the middle of the ferment, as well as when bottling.		For wine (especially with a long [[bulk ferment]]) it is a good idea to rack once in the middle of the ferment, as well as when bottling.

		⚫	[[Category:Brewing]]

Morgant: categorising

2003-09-04T03:27:33Z

categorising

← Older revision		Revision as of 13:27, 4 September 2003
Line 1:		Line 1:
			[[Category:Brewing]]

	'''The lees''' are the scummy bits that fall to the bottom of the [[fermenter\|fermenting container]] during fermentation.		'''The lees''' are the scummy bits that fall to the bottom of the [[fermenter\|fermenting container]] during fermentation.

Morgant: wiki

2003-08-12T20:47:46Z

wiki

← Older revision		Revision as of 06:47, 13 August 2003
Line 1:		Line 1:
	'''The lees''' are the scummy bits that fall to the bottom of the [[fermenter\|fermenting container]] during fermentation.		'''The lees''' are the scummy bits that fall to the bottom of the [[fermenter\|fermenting container]] during fermentation.

	As the yeast live, so do they die... and when they're done, their mortal remains fall to the bottom of the fermenter. These lees aren't dangerous, but if they're left too long (read a year or so) then they can impart a musty smell to the brew, and so it is good to [[rack]] the brew at least once during the fermentation process.		As the [[yeast]] live, so do they die... and when they're done, their mortal remains fall to the bottom of the fermenter. These lees aren't dangerous, but if they're left too long (read a year or so) then they can impart a musty smell to the brew, and so it is good to [[rack]] the brew at least once during the fermentation process.

	For beer, this occurs at [[bottling]] time.		For beer, this occurs at [[bottling]] time.

Taryn at 17:49, 12 August 2003

2003-08-12T17:49:17Z

New page

'''The lees''' are the scummy bits that fall to the bottom of the [[fermenter|fermenting container]] during fermentation.

As the yeast live, so do they die... and when they're done, their mortal remains fall to the bottom of the fermenter. These lees aren't dangerous, but if they're left too long (read a year or so) then they can impart a musty smell to the brew, and so it is good to [[rack]] the brew at least once during the fermentation process.

For beer, this occurs at [[bottling]] time.

For wine (especially with a long [[bulk ferment]]) it is a good idea to rack once in the middle of the ferment, as well as when bottling.