Lambic Digest #0338

Published in

· 11 Apr 2024

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Subject: Lambic Digest #338 (May 09, 1994) 
Date: Mon, 9 May 1994 00:30:07 -0600 

Lambic Digest #338                             Mon 09 May 1994 

        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

Contents: 
  Re: sherry flora (Conn Copas) 

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Date: Mon, 9 May 1994 12:09:46 +0930 (CST) 
From: Conn Copas <cvc at itd.dsto.gov.au> 
Subject: Re: sherry flora 

I have played a bit with sherry flora in order to introduce some controlled 
oxidation, a la Old Browns, but so far without success. The dried product I  
used was labelled Saccharomyces something-or-other, so it was a yeast, no? 
It was described as a flor yeast and the instructions suggested adding to the 
secondary. Added to a normal ale which had fermented out, it seemed to do very 
little, at least up to 12 months. Used exclusively in the primary, it resulted 
in a very slow starting, filthy ferment, which ultimately made me sick after 
one taste. My suspicion is that this flora prefers acidic, aerobic and/or high 
alcohol conditions, but I haven't tested this yet. I did plate it out on 
solidified ale, with the alcohol retained, and got yeast-like growth. Once 
again, this growth didn't seem to cause any noticeable fermentation in 
fermented ale, under either aerobic or anaerobic conditions.   

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