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Lambic Digest #0335
From postmaster at longs.lance.colostate.edu Thu May 5 03:21:38 1994
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Subject: Lambic Digest #335 (May 05, 1994)
Date: Thu, 5 May 1994 00:30:07 -0600
Lambic Digest #335 Thu 05 May 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: fruit (Michael Sharp)
Re: Lambic Digest #333 (May 03, 1994) (Brian O'Gorman)
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Date: Wed, 4 May 94 09:51:41 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: Re: fruit
Aaron Birenboim writes:
> Subject: fruit technique
>
> Now I have 2 questions:
>
> 1) How long should the beer sit on the pulp?
As long as you can stand. With the framboise I'm just getting ready to
bottle its been ~5 months. (wow! I didn't realize!) At this point the
raspberries have stopped making any (obvious) contribution (IMHO).
> 2) How long after the fruit addition before bottling?
>
> (these times will be the same if you want to leave
> the beer on the fruit until bottling day)
Same answer for the moment.
> If i use fresh fruit, what preparation do you suggest? Just mush it?
> pasteurize some mush? Dont use fresh fruit.... use frozen.
I've never used fresh fruit, just frozen, so take this with a grain of salt...
Just wash it (don't try to sterilize it, I mean just rise it well to get the
bugs out & the dirt off) and add it. Given the pH levels of a p-lambic
as well as the lack of sugars and the superattenuative yeast I really can't
see developing much of an infection. I believe the environment would be
just a little (-8 hostile to 'foreign invaders'.
--Mike
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Date: Wed, 4 May 1994 17:16:51 -0400 (EDT)
From: bogorman at whsun1.wh.whoi.edu (Brian O'Gorman)
Subject: Re: Lambic Digest #333 (May 03, 1994)
>
> Date: Mon, 02 May 94 13:06:32 EDT
> From: zen at hophead.north.net (Nick Zentena)
> Subject: New data point
>
> Hi,
> This past weekend I bottled the Framboise portion of
> last years sorta lambic. Since it's been a year I'll
> start over at the beginning.
>
> The base product was mashed May 7/93
>
> 7.3kg of Canada Malting 2row
> 5.2kg of Wheat flakes
> 950gr of oat flakes
>
> I used a long infusion mash [2 hours] I did pull some of the
> mash out and bring it up to boiling to raise the rest of the
> mash up to a better sparging temp. The boil was cut short after
> 2 hours 10mins. I was getting a little bored. Needless to say
> this stuff took awhile to sparge. The longish sparge
> [1.25hours+] caused me to seriously overshoot the target
> gravity. After the boil gravity was 1.076. This was pitched with
> a combined starter of Pedio,Brett and an ale yeast. Also added was
> some Red star sherry flora. [My notes don't mention how much
> wort I had at knock out-(] The batch was fermented in a 54litre
> glass fermenter. ^^^^^^
>
I'd like to know more about your glass fermenter. Let's see accoding to my
calculations.
54 liters * .2641720524 gallons per liter is about 14 gallons.
Where do I obtain glass fermenters this big?
Also, can you comment a little further about the source and reasons for
the sherry flora. Was this dried yeast?
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End of Lambic Digest
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