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Lambic Digest #0341
From postmaster at longs.lance.colostate.edu Thu May 12 03:13:00 1994
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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 #341 (May 12, 1994)
Date: Thu, 12 May 1994 00:30:06 -0600
Lambic Digest #341 Thu 12 May 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #340 (May 11, 1994) (Fliper)
RE; french Barrels in my basement (Jim Busch)
Mail Order Beer (John DeCarlo x7116 )
1983 Boon MP Kreik ("Anderso_A")
(r.call)
Lambic formulation (Jim Liddil)
Boon MP ("Dave Suurballe")
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----------------------------------------------------------------------
Date: Wed, 11 May 1994 08:22:06 -0400
From: Fliper <pec at tmc.astm.cmri.cmu.edu>
Subject: Re: Lambic Digest #340 (May 11, 1994)
Mike Sharp wrote:
Microbrews of Belgium & France
1400 Mark St.
Elk Grove, IL 60007
1-800-974-2337
I have tired the number several times and get an
"18-10 You have dialed and invalid nunmber, please check the number
and try again."
is this number correct, or am i just out of the area code?
------------------------------
Date: Wed, 11 May 1994 09:47:45 -0400 (EDT)
From: Jim Busch <busch at daacdev1.stx.com>
Subject: RE; french Barrels in my basement
Rick writes:
> Subject: Re: Used Wine Barrels
>
> Would I consider getting and using a 55 gallon barrel. Maybe at
> somebody's house. Let's see... Phil Seitz's town house is too small to
> brew 5 gallon batches in. Jim Busch? Yes! He already does one barrel
> batches!! Whaddya say Jim?
>
Sure, Rick. Just bring the barrel over, and make sure you clean it well,
and I'll be happy to ferment in it. So nice of you to think....:-)
Jim Busch
------------------------------
Date: Wed, 11 May 94 10:18:24 EST
From: John DeCarlo x7116 <jdecarlo at homebrew.mitre.org>
Subject: Mail Order Beer
Mike Sharp writes:
Microbrews of Belgium & France
...
1-800-xxxxxxxx
That number is not functional from Virginia, so I called information and
got through to an answering machine at:
1-800-656-1212
John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet: 1:109/131 Internet: jdecarlo at mitre.org
------------------------------
Date: 11 May 94 10:11:00 EST
From: "Anderso_A" <Anderso_A at hq.navsea.navy.mil>
Subject: 1983 Boon MP Kreik
The following attachments were included with this message:
__________________________________________________________________
TYPE : FILE
NAME : 83MP
__________________________________________________________________
Mike recently wrote:
>From: msharp at Synopsys.COM (Michael Sharp)
>Subject: Boon Mariage Parfait Kriek (1983)
>Hi,
>Time to squash a rumor. The Boon Mariage Parfait Kriek (not to be
>confused with the recently imported '86 MP framboise) is not yet
>available and won't be anytime in the immediate future. The rumor
>that it will be in NY in a week or two isn't true (according to
>Don Feinberg). Don says "The only '83 MP kriek thats in NY is the
>single bottle in my basement. Frank won't release this unless he
>can clean up the bottles and make them more presentable first."
I don't know what Mike's talking about! I bought one the other
day. Actually, it was on March 20 that I bought & drank one bottle
of Boon Mariage Parfait Kriek (1983), so it's been 1.5 months. An
incredible tasting experience. Well, I guess that I should mention
that I was sitting in the 't Brugs Beertje in Brugse, Belgium
at the time ... :-)
Andy A
------------------------------
Date: Wed, 11 May 94 13:47:00 UTC
From: r.call at genie.geis.com
Subject:
I have been searching the west coast for bottles of Belgian beers,
especially the Rodenbach, and I am miserably failing. I did contact a place
in Chicago that had a great selection but the cost of the beer (had to by at
least a dozen) and the shipping kills me! I have tried the Belgiun Bistro in
livermore, he has a great selection but the general public cannot have the
good stuff. He keeps them for when he consults. Whats on the shelf is the
same stuff you can get at any place with a good selection of beers.
Please help me! I'm getting despirate! If I dont taste these beers its very
difficult to attempt to replicate them.
Ray Call - r.call at genie.geis.com
------------------------------
Date: Wed, 11 May 1994 7:45:23 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Lambic formulation
Mike replying to some questions said.
%
% > 1. I'm going to use 6.8 # pale Belgian malt and 3.3 # raw soft white wheat.
% > Any ideas on crushing the wheat? I have access to a fixed (0.060) malt
% > mill, but I don't think this is fine enough for the wheat.
% You'll need to work this out yourself -- I don't have a roller mill so I
% can't tell you what gap is appropriate. I do seem to remember hearing
% 0.040" is necessary, but this could just as well be the thickness of the
% sheetmetal on my car...
I have a MaltMill and used it for raw wheat. I ran the grain through twice for
the heck of it. I blieve the spacing is 0.06
%
% > 2. Is the statement about using 4 oz of aged hops in a 5 gal recipe in
% > the FAQ correct? I have some old (1.5 yr) hops that I'm "aging" by
% > putting them in a zip-loc bag and filling it with 100% oxygen. I
% > think this should accomplish the necessary oxidation of the alpha
% > acids. What do you think of this method?
% The hop levels presented in Guinard are very low IMHO. (I assume thats
% why the question came up.) Figure 5-6 times the amount you would usually
% use.
I tend to agree about the low levels. I used 6 ounces in my last 5 gallons. I
bought my hops a at natural foods store and they were already cheesy smelling.
I just left them in the Arizona sun for a few days. I am doing the sma with
pellets now from 1989. Abag full of oxygen is just waiting for a flame to get
near it if you know what I mean.
%
% > 3. In the recipes in the FAQ, I saw no mention of cooking the raw wheat
% > before mashing (maybe because no one used raw wheat, I don't remember).
% > Should I perform this step as described in Guinard's book?
% I'll defer to Guinard, but _NOT_ what is in the recipe section. Check out
% the chapter on the traditional mashing method & go from there. (I have
% a feeling that his recipes where heavily modified by the editor, but I
% don't know) I don't remember any precooking of the wheat in the
% 'traditional' approach, but I may be wrong.
%
% In the past I've used flaked wheat. (so sue me for not being 100%
% accurate)
You can use the traditional "reverse" decoction method or you can cook the raw
wheat, or use flakes, which are pregelatanized. I used raw wheat and followed
the cooking method. My mash run off was still very cloudy, but I also used 180
F sparge water.
%
% > 4. What do you think about the two strains of Brettanomyces? Are both
% > necessary? What is the difference of their actions (flavors)?
% No, you don't need both. I have yet to detect a difference between various
% strains that would let me say "B. lambicus always has X while B. bruxellenesis
% has Y". You won't be able to tell between the two unless you do some
% carbon assimilation tests. Don't worry about which one you use.
The more the merrier is my view. If you have them both use them both.
Also cranberries are way to tart to use in lambic IMHO. I made a regualr ale
with them and it was SOUR and never did clear due to all the pectin. But of
course the various lambic critters should eventually eat some of it up.
Jim
------------------------------
Date: 11 May 1994 13:51:43 -0700
From: "Dave Suurballe" <suurb at farallon.com>
Subject: Boon MP
Too bad that Frank won't release the Mariage Parfait because of the appearance
of the bottles. Maybe a bunch of volunteers could go over there and sit around
for a couple weeks cleaning bottles.
This may sound flippant, but it's not. I'm serious. How often do you get a
chance to actually improve the world on your summer vacation?
Suurballe
------------------------------
End of Lambic Digest
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