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Lambic Digest #0298
From postmaster at longs.lance.colostate.edu Sat Mar 12 03:37:15 1994
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Subject: Lambic Digest #298 (March 12, 1994)
Date: Sat, 12 Mar 1994 00:30:08 -0700
Lambic Digest #298 Sat 12 March 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Lambic Digest #297 (March 11, 1994) (John DeCarlo x7116 )
Comments on comments on... ("Phillip Seitz")
Wort aeration (Ed Hitchcock)
Liefman's sourness (Ed Hitchcock)
Mike's Bottle Problem (Jim Liddil)
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Date: Fri, 11 Mar 94 09:23:33 EST
From: John DeCarlo x7116 <jdecarlo at homebrew.mitre.org>
Subject: Lambic Digest #297 (March 11, 1994)
Mike:
>>>The addition of a green/brown punted split with a cork would really
>>>help some of us (ok, maybe I'm the only purist?).
Phil:
>>While I don't
>>want to encourage this, it's not something that I've seen people get
>>trashed for. Of course, if you're going to offer what LOOKs like a
>>great lambic, you'd BETTER follow up with the contents!
Rick:
>I agree that relaxing the bottle requirement COULD make sense. How do
>we address the blind tasting issue?
I guess it depends on how important that issue is. A Belgian Contest is
hard enough as it is without disqualifying good beers based upon bottle
shape/color/size. Now that I have judged, I think the bottle issue is
overstated anyway--bottle information (color, size, shape, bottle cap
[oxygen scavenging or not, etc.], head space, yeast cake at bottom,
etc.) is interesting, but not really directly related to judging the
beer, IMNSHO.
So I vote for allowing only Belgian-standard bottles <grin>--if a
Belgian-style beer is bottled in that type of bottle, it's OK. That
should keep the bottle issue under control :-).
John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet: 1:109/131 Internet: jdecarlo at mitre.org
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Date: Fri, 11 Mar 94 10:08:49 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: Comments on comments on...
To Andy Anderson: thanks very much for the double info. I'm sorry to
hear the story that goes with it though, and suspect that this was a
very sad experience for your entire family. A nice trip to somewhere
far away won't fix anything, of course, but will at least provide some
distraction for a while. My condolences are with you!
Scott Bickham:
>As a physicist, I should know better than to change more than
>one variable at a time! In my next batch I'll try to get some of the
>bitter orange peel, but will also use *dried* sweet orange peel and forget
>about using fresh zest.
Yeah, and I'm sure you use teaspoons in the lab, too! One note on
orange peel. I presume Jim Busch showed you the sweet orange peel we
brought back from Belgium; this is not the same stuff as you get at the
health food store. Is there a commercial source for it yet in the U.S.
Or did Jim sell it to you at $50/gram?
Scott also says:
>I used
>the Wyeast Belgian White strain in my latest batch, and while it gives
>similar flavors, it left the beer a little too clear and isn't very
>active at 65 F, which is my typical fermentation temperature.
I'm getting ready to crack the first bottle of my new white beer batch,
which also used Wyeast White. I'd heard it was a slow fermenter, but
my starter was very active and I got an IMMENSE fermentation within six
hours of pitching. I'd aerated the wort for 1 hour and pitched 1.5
liters of starter. On the other hand, while my fridge was set at 65F,
at the end of the first day my carboy was warm from all the activity.
I immediately lowered the temp.
The finished beer is taking a bit of time to clear, but nothing unusual.
C.R. Saikley says:
>Warm conditioning is definitely *not* Jackson mythology or Rajotte
>misinformation. The Dupont brewery in Tourpes (province of Hainaut).
>conditions their beers for 6-8 weeks at 25C. Also, Brouwerij De
>Gouden Boom in Brugge, has a very large warm conditioning room which
>is kept at 23-25C. It was heated in July. These are two examples I
>remember, there are no doubt more.
Geez, it really burns me up when someone visits a place in Belgium
before me! However, this is very interesting to hear. However, Rick
Garvin bitches and moans uncontrollably whenever there's the least
fusel or phenol molecule in my beer. What to do?
C.R. also says of Rodenbach:
>as well. They were kind enough to give me a liter of dense slurry.
Now I WILL have to kill you. Whose country is it, anyway!? :-)
Teddy Winstead mentions the cartoon museum in Brussels. This is in a
building (a former department store) designed by Victor Horta, the dean
of Art Nouveau architecture, and Hector Guimard's inspiration. Say,
Teddy, did you notice that 50% of all the comics in the specialty
stores are erotic? (Sure, you have a stuffy, middle class country, but
in private....)
------------------------------
Date: Fri, 11 Mar 1994 11:18:23 -0400
From: Ed Hitchcock <ECH at ac.dal.ca>
Subject: Wort aeration
There has been some discussion about wort aeration, and lower aeration
rates producing esters. Someone yesterday mentioned they thought Rajotte
was wrong on that one too. I believe, if one reads carefully, "low"
aeration rates mean forced aeration, versus the oxygenation with pure O2
under pressure that large commercial breweries use. In other words, it is
a true statement, but in beer terms, "Lower" aeration rates means "shake
the bejeezes out of it" for home brewers.
____________
Ed Hitchcock ech at ac.dal.ca | Oxymoron: Draft beer in bottles. |
Anatomy & Neurobiology | Pleonasm: Draft beer on tap. |
Dalhousie University, Halifax |___________________________________|
------------------------------
Date: Fri, 11 Mar 1994 11:26:46 -0400
From: Ed Hitchcock <ECH at ac.dal.ca>
Subject: Liefman's sourness
Yesterday, C.R. Saikley wrote:
>The somewhat secretive folks at Liefmans say that Lactobacillus strains,
>and not Pediococcus strains, are responsible for souring their beers.
I thought it was their yeast. At least, I recall that's what
Jackson said, and didn't Mike try plating out a Liefman's culture and get
nothing but yeast? When did they start announcing that the sourness was
from Lactobacillus?
____________
Ed Hitchcock ech at ac.dal.ca | Oxymoron: Draft beer in bottles. |
Anatomy & Neurobiology | Pleonasm: Draft beer on tap. |
Dalhousie University, Halifax |___________________________________|
------------------------------
Date: Fri, 11 Mar 1994 16:51:34 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Mike's Bottle Problem
Mike worries about his bottles and his "capping" system. Well from the AHA
Bottle Requirements is the following:
Each Bottle must be 10-14 ounces in volume, brown or green glass, and be free
of raised-glass or inked brand-name lettering and paper labels. Obliterate any
letering or graphics on the cap with a permanent black marker. Bottles with
Grolsch-type swing tops are not allowed.
No where does it say the bottle can not have a punt or a cork as a stopper. So
you should have no problem entering your beers into any AHA-sanctioned events.
Unless of course you don't think they are good enough :-)
Jim
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End of Lambic Digest
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