{"id":157,"date":"2021-01-25T13:10:02","date_gmt":"2021-01-25T12:10:02","guid":{"rendered":"https:\/\/karamazov.fr\/blog\/?p=157"},"modified":"2021-02-13T22:13:32","modified_gmt":"2021-02-13T21:13:32","slug":"fermentation-primaire","status":"publish","type":"post","link":"https:\/\/karamazov.fr\/blog\/2021\/01\/25\/fermentation-primaire\/","title":{"rendered":"Fermentation primaire"},"content":{"rendered":"\n

Bon, j’ai ma courbe de densit\u00e9 qui est plate maintenant :<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Il me faut aller voir ce qui se passe en vrai dans mon fermenteur, mesurer directement et go\u00fbter \ud83d\ude01<\/p>\n\n\n\n

\n\n\n\n

La densit\u00e9<\/h2>\n\n\n\n
\"\"
On voit rien, mais 1010…<\/figcaption><\/figure>\n\n\n\n

Mon Densimetre me donne 1010!! C’est \u00e0 peu pr\u00e8s le bon chiffre, la recette pr\u00e9voyait 1015…<\/p>\n\n\n\n

Je ne suis pas tr\u00e8s \u00e9tonn\u00e9 car j’ai eu du mal \u00e0 tenir la temp\u00e9rature d’empatage, j’\u00e9tais plut\u00f4t dans le bas de la \u00ab\u00a0fen\u00eatre des brasseurs\u00a0\u00bb, ce qui favorise la b\u00eata amylase et donc la fermentabilit\u00e9… <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n\n\n\n

Le go\u00fbt<\/h2>\n\n\n\n

Alors c\u00f4t\u00e9 d\u00e9gustation, bien entendu faut pas s’attendre \u00e0 quelque chose de d\u00e9licieux, \u00e7a fait 18 degr\u00e9s, \u00e7a n’a pas de bulles, et c’est amer… <\/p>\n\n\n\n

A ce stade, je n’ai que tr\u00e8s peu senti les ar\u00f4mes du houblon, normal puisque le houblonnage \u00e0 cru (dry hop) va suivre. C’est assez amer, \u00e7a anesth\u00e9sie la langue, mais \u00e7a ne m’a pas vraiment d\u00e9rang\u00e9. C’est tr\u00e8s peu sucr\u00e9, un peu plat, bon j’ai trouv\u00e9 quand m\u00eame ce truc globalement bon m\u00eame si je ne suis pas sur d’\u00eatre tr\u00e8s objectif \ud83d\ude05<\/p>\n\n\n\n

Ce que je retiens par contre, c’est que je n’ai ni vu, ni senti, ni go\u00fbt\u00e9 quelque chose de d\u00e9plaisant, pas de mauvaise odeur, pas de faux go\u00fbt. Et je crois bien que c’est l’essentiel \ud83d\udc4d<\/p>\n\n\n\n

On verra bien comment la bi\u00e8re va s’exprimer ensuite car les prochaines \u00e9tapes devraient lui donner un peu de caract\u00e8re, pour l’instant on a quasiment que l’alcool \u263a\ufe0f<\/p>\n\n\n\n

J’ai h\u00e2te de passer \u00e0 la suite !!! <\/p>\n","protected":false},"excerpt":{"rendered":"

Bon, j’ai ma courbe de densit\u00e9 qui est plate maintenant : Il me faut aller voir ce qui se passe en vrai dans mon fermenteur, mesurer directement et go\u00fbter \ud83d\ude01 La densit\u00e9 Mon Densimetre me donne 1010!! C’est \u00e0 peu pr\u00e8s le bon chiffre, la recette pr\u00e9voyait 1015… Je ne suis pas tr\u00e8s \u00e9tonn\u00e9 car … Lire plus<\/a><\/p>\n","protected":false},"author":1,"featured_media":154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"give_campaign_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"yoast_head":"\nFermentation primaire - Karamazov - LE BLOG<\/title>\n<meta name=\"description\" content=\"Une toute nouvelle brasserie artisanale annecienne pour les amoureux du houblon\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/karamazov.fr\/blog\/2021\/01\/25\/fermentation-primaire\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentation primaire - 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