Copy Link
Add to Bookmark
Report
Lambic Digest #0333
From postmaster at longs.lance.colostate.edu Tue May 3 03:55:50 1994
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA24246
(5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Tue, 3 May 94 03:55:47 -0400
Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA05220 for reallambic at longs.lance.colostate.edu; Tue, 3 May 1994 00:30:09 -0600
Message-Id: <199405030630.AAA05220 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 #333 (May 03, 1994)
Date: Tue, 3 May 1994 00:30:09 -0600
Lambic Digest #333 Tue 03 May 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Just a little FYI and a question. (Teddy Winstead)
New data point (Nick Zentena)
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: Mon, 2 May 1994 12:27:06 -0600 (CDT)
From: winstead%brauerei at cs.tulane.edu (Teddy Winstead)
Subject: Just a little FYI and a question.
I thought that perhaps I should inform people here that there has
been a proposal and a CFV (Call For Votes) for a new newsgroup
called "soc.culture.belgium". I can't remember the address for
voting, but if you mail me, I can dig it up and send it to you.
I'm particularly interested in getting in touch with some people
via this newsgroup to make my next beer-drinking excursion even more
enjoyable.
- ------------------
And a question:
How long have they been importing Lambics into the US?
I.e. Before Prohibition? Later?
- --
Teddy Winstead
winstead%brauerei at cs.tulane.edu
winstead at cs.tulane.edu
Fanatical Homebrewer
------------------------------
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.
When main fermentation had died down I made a top up batch with
a lower gravity 1.031. This was the first top up batch and took
me to 54litres. [I think my notes aren't to clear]
On Nov 20/93 the batch was spilt into two portions.
1) the Kriek got 6.8kg of moreno cherries
450gr of raspberries
This went into a 34litre glass fermenter.
2) the Framboise got
10kg of Raspberries
This went into a 54litre glass fermenter.
Nothing fancy was done to the fruit. It was just frozen.
Fermentation of course took off again. Also around this time I
made and fermented a separte light ale top up batch. This was
added when fermentation dropped off in the two main fermenters.
On Dec 8/93 both were tested.
Ph Kriek 3.52
Ph Framboise 3.75
Gravity Kriek 1.016
Gravity Framboise 1.020
Finally this weekend I bottled the framboise. I got 49litres of
finished beer out of the 54litre fermenter. That was bottled in
two separte batches [my priming bucket is too small]
First 23litres got 220grams of cane sugar
Second 24litres got 250grams of cane sugar.
Target carbonation is 2.75volumes.
I set aside 2litres for a "starter" for the next batch.
Current gravity is 1.010. I haven't tested Ph yet. After
bottling this much I wasn't in the mood. I now remember why I
went to kegging.
Finally the important stuff. Colour seems perfect. In fact if
I didn't know it I would say it was a medium red wine. It tastes
very dry. From a taste point I would guess the terminal gravity
was more like .990. The intial taste is a little bland. The
dryness really comes across first. But after that it builds and
seems alot like a red wine. If it wasn't so bland upfront it
would be right were I'd like it. It doesn't seem overly acidic.
There isn't any vinegar. The aroma is kind of cluttered [rasp
cause obivous problems here]
The kriek will be bottled next month.
Other notes: I tried keeping the fermenter above 70F most of the
main ferment. Allegedly Pedio likes this best. Is this true?
Also any opinions on carbonation levels? I'm not used to
anything this high. 56grams of cane sugar per keg is all my ales
get.
Nick
- -----------------------------------------------------------------------------
I drink Beer I don't collect cute bottles!
zen at hophead.north.net
- -----------------------------------------------------------------------------
------------------------------
End of Lambic Digest
************************
-------
