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Lambic Digest #0308
From postmaster at longs.lance.colostate.edu Thu Mar 24 03:11:19 1994
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Subject: Lambic Digest #308 (March 24, 1994)
Date: Thu, 24 Mar 1994 00:30:07 -0700
Lambic Digest #308 Thu 24 March 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Chimay production level (Jay Hersh)
Re: Lambic Digest #307 (March 23, 1994) (Michael Jorgenson 5-5891)
Re: Lambic Digest (Brian O'Gorman)
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Date: Wed, 23 Mar 1994 10:59:13 EST
From: Jay Hersh <hersh at x.org>
Subject: Chimay production level
does anyone know their level of production?
Also shall I post my Belgium beer notes (which are fairly lengthy) to this list?
JaH
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Date: Wed, 23 Mar 94 10:36:59 CST
From: jorgen at orson.mayo.EDU (Michael Jorgenson 5-5891)
Subject: Re: Lambic Digest #307 (March 23, 1994)
unsubscribe
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Date: Wed, 23 Mar 1994 16:17:04 -0500 (EST)
From: bogorman at whsun1.wh.whoi.edu (Brian O'Gorman)
Subject: Re: Lambic Digest
I'm very new at this lambic thing, having lurked in the backround
awhile reading all the postings (and sampling what's available from local
sources) . I have also read most of Lambic by J-X Guinard and have
decided to make the plunge with his 5-gallon extract formulation for
Kriek-lambic which starts on page 122. Can anyone post some
hints or suggestions to improve on this.
For example - should I use Alexanders extracts; are the Wyeast liquid yeast(s)
a good choice; is the starter culture really pitched with the
combination of Saccharomyces-Brettanomyces-Pediococcus (all three);
is the cherry juice really added to the primary?
Please excuse this BW if it's already in the FAQ, but I really didn't
see anything about this. It seems that different pitching and and racking
onto fruit change in the next few pages, that is as soon as he leaves
the extract formulations.
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End of Lambic Digest
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