Copy Link
Add to Bookmark
Report
Lambic Digest #0321
From postmaster at longs.lance.colostate.edu Fri Apr 15 03:05:31 1994
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA18017
(5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Fri, 15 Apr 94 03:05:28 -0400
Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA12183 for reallambic at longs.lance.colostate.edu; Fri, 15 Apr 1994 00:30:06 -0600
Message-Id: <199404150630.AAA12183 at longs.lance.colostate.edu>
Reply-To: lambic at longs.lance.colostate.edu (postings only - do not send subscription requests here)
Errors-To: lambic-request at longs.lance.colostate.edu
From: lambic-request at longs.lance.colostate.edu (subscription requests only - do not post here)
To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #321 (April 15, 1994)
Date: Fri, 15 Apr 1994 00:30:06 -0600
Lambic Digest #321 Fri 15 April 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Oak Casks and Saison (Mark Stickler)
Re: Lambic Digest #320 (April 14, 1994) (Teddy Winstead)
Lactic Acid in White Beer (Todd Enders - WD0BCI)
Send article submissions only to: lambic at longs.lance.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at longs.lance.colostate.edu
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at longs.lance.colostate.edu
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at longs.lance.colostate.edu).
----------------------------------------------------------------------
Date: Thu, 14 Apr 94 8:35:19 EDT
From: Mark Stickler <mstickle at lvh.com>
Subject: Oak Casks and Saison
I have found a local supplier which has various sizes of new,
American Oak Casks. They have two types, paraffin and SCP.
According to them the paraffin lined are cheaper because the
quality of the wood is not as good as the SCP and must therefore
be lined with the wax to ensure against leakage. Several questions:
1). Has anyone heard of SCP and is it high quality?
2). Which type would require more maintenance in the long run?
3). Would a paraffin lined cask protect the lambic from the affects
of new American Oak in terms of flavor?
4). Would a paraffin lined cask "protect" the lambic from the
beneficial affects of "infecting" the cask with Brett & Pedio?
Another unrelated question. I have Rajottes (sp?) recipe for Saison
but would be interested in any others. I'm attempting my first batch
this weekend so if you have one could you respond by private E-Mail
by Friday evening? I would greatly appreciate it! TIA.
Mark Stickler
mstickler at lvh.com
------------------------------
Date: Thu, 14 Apr 1994 09:25:14 -0600 (CDT)
From: winstead%brauerei at cs.tulane.edu (Teddy Winstead)
Subject: Re: Lambic Digest #320 (April 14, 1994)
My six-gallon p-Lambic has been bubbling away happily for about three weeks
now, and it's developing a large amount of trub at the bottom of the
fermenter. If this were a normal beer, I'd rack it into another fermenter
at this point, but it isn't...
Should I worry about autolysis in a pLambic? This stuff is fermenting
in yer average 6 gal. glass carboy. The yeast activity is subsided alot,
but the beer hasn't cleared, and there's a nice, cloudy layer below the
surface which would seem to indicate a good pediococcus infection!
- --
Teddy Winstead
winstead%brauerei at cs.tulane.edu
winstead at cs.tulane.edu
Computer Science Undergraduate
Fanatical Homebrewer
------------------------------
Date: Thu, 14 Apr 1994 23:39:04 -0500
From: Todd Enders - WD0BCI <enders at plains.NoDak.edu>
Subject: Lactic Acid in White Beer
In the Lambic Digest #319, Phil Seitz wrote:
>After heading upwards in quantity I'm now heading down; my latest white
>beer has 6 ml of GW Kent 88% lactic acid in 5 gallons. Todd Enders
>used lots more (15-20 ml) and reports that he likes those results, too.
>So it may be a matter of taste. Next time, however, I'm going to skip
>it entirely.
>
Indeed, as an experiment, I have dosed individual bottles with as
much as 35 ml/5 gal. equivalent of GW Kent 88% lactic acid. I am pretty
well convinced that 10-15 ml per 5 gal. at bottling is about where one
wants to start. My last batch was dosed at 22.5 ml/5 gal., and I don't
find that amount objectionable, or even very tart. Yes, it does take a
little time for the acid to marry with the rest of the flavours, but I
feel pretty strongly that it does add to the character of the beer.
>My own previous comments to the contrary, I'm not sure that acidity is
>really that important in the overall flavor of a white beer.
>
I was almost ready to agree with Phil on this point, but I've tasted
two different white beers bottled sans the lactic, and that exercise only
served to illustrate to me the true value of the presence of lactic acid
in a white. To my palate, the acid enhances and brightens the coriander
flavour and the rest of the flavours seem to speak more clearly in the
glass. It's rather like salt, in that a little can enhance the overall
taste, but it *can* be overdone. It would be instructive for somebody out
there with a pH meter to take readings on degassed samples of commercial
white beers to see how acidic they really are. Of the three I've tried,
I would suspect Blanche de Brugges to be less acidic than Celis, which is
in turn less than Riva Blanche.
On the other hand, I may have been spoiled forever by having consumed
Cantillon's lambics, and *liking* them! :-)
Todd enders at plains.nodak.edu
------------------------------
End of Lambic Digest
************************
-------
