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Lambic Digest #0319
From postmaster at longs.lance.colostate.edu Wed Apr 13 03:11:08 1994
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To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #319 (April 13, 1994)
Date: Wed, 13 Apr 1994 00:30:10 -0600
Lambic Digest #319 Wed 13 April 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: LaChouffe (Jim Busch)
Re: Lambic Digest #318 (April 12, 1994) ("Phillip Seitz")
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Date: Tue, 12 Apr 1994 09:03:38 -0400 (EDT)
From: Jim Busch <busch at daacdev1.stx.com>
Subject: Re: LaChouffe
Ed writes:
> Subject: La Chouffe
>
> My Dad brought me a bottle of La Chouffe that, miracle of miracles, had not
> been mishandled. It was pretty darn good. I've heard the bottle yeast is
> the same as the fermentation yeast, can anyone else confirm this? I have
> taken to carrying sterile culture tubes wherever I go these days...
Phil Seitz and I have just finished fermenting two batches using this
yeast. His is around 23 plato, and "finished" at 7P. Mine is of
OG 19.6P and at kegging/racking time, "finished" at 5.5P. My batch
was grown from a loop of yeast (from the bottle, originally), stepped
up many times, lastly using 4 gallons of Helles wort to ferment enough
to yield yeast for my main batch. I did add oxygen to the starters
and bubbled into my fermenter for 2 hours. The primary lasted 10
days. I have two acid carboys, full, undergoing a secondary, and they
still have an active 1/4-1/2 inch foaming, so we'll see how far
this strain will drop below 5.5P. The Helles starter fermented
from 12P to 2.7P, so the yeast is capable of dropping. I have to
note that this is one of the stickiest strains I have used, I had to
rouse it back into solution twice daily, starting with day 5 of the
ferment.
I intend to grow fresh LaChouffe yeast to add at bottling time.
We'll keep you informed ....
Jim Busch
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Date: Tue, 12 Apr 94 08:38:47 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: Re: Lambic Digest #318 (April 12, 1994)
Ed Hitchcock writes:
>My Dad brought me a bottle of La Chouffe that, miracle of miracles, had not
>been mishandled. It was pretty darn good. I've heard the bottle yeast is
>the same as the fermentation yeast, can anyone else confirm this? I have
>taken to carrying sterile culture tubes wherever I go these days...
SAVE THAT YEAST!!!!!!!!!! Yes, it works great! High flocculation,
medium attenuation, guaranteed nice estery character. Plates out
great.
Aaron Birenboim writes:
> Can anybody offer any quantitative advise on the amount of
>lactic acid to add to a wit beer? Quantity of GW Kent solution/5gal,
>or target pH, or tittatable acididty as tartaric?
After heading upwards in quantity I'm now heading down; my latest white
beer has 6 ml of GW Kent 88% lactic acid in 5 gallons. Todd Enders
used lots more (15-20 ml) and reports that he likes those results, too.
So it may be a matter of taste. Next time, however, I'm going to skip
it entirely.
One thing to be aware of this that the acid has a taste of its own
that's not very yummy--dry, astringent, acidic--and it can take 2-3
months for this flavor to blend properly in the beer if you use
quantities as high as 10-15 ml. It took about a month with 6 ml.
(These quantities added at bottling; if you like you can therefore
bottle with different quantities as an experiment.)
My own previous comments to the contrary, I'm not sure that acidity is
really that important in the overall flavor of a white beer.
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End of Lambic Digest
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