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Lambic Digest #0338
From postmaster at longs.lance.colostate.edu Mon May 9 03:07:12 1994
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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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