Lambic Digest #0311

eZine lover (@eZine)

Published in 

Lambic Digest

 · 8 months ago

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Subject: Lambic Digest #311 (March 31, 1994) 
Date: Thu, 31 Mar 1994 00:30:08 -0700 

 

 

 
Lambic Digest #311                             Thu 31 March 1994 

 

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

 

 
Contents: 
   (r.call) 
   (r.call) 
  Yeast questions... (Bradley Baker) 

 

 
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Date: Wed, 30 Mar 94 01:03:00 BST 
From: r.call at genie.geis.com 
Subject:  

 
I have not been successful at login on to the request line. I'm using the 
address Lambic-Request at Longs.Lance.Colostate.edu at inet#. Can anyone help me? 

 
------------------------------ 

 
Date: Tue, 29 Mar 94 18:13:00 BST 
From: r.call at genie.geis.com 
Subject:  

 
Please include me in this roundtable. I really need to know were I might be 
able to find some good Belgium beers for sale. I would love to find a 
Rodenbach. I need to Know what they tastl like before I can attempt to make 
them. 

 
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Date: Wed, 30 Mar 1994 16:33:38 -0500 (EST) 
From: Bradley Baker <bbaker at dmso.dtic.dla.mil> 
Subject: Yeast questions... 

 
   I'm preparion to brew my first plambic and I have a couple of questions 
about yeast.  I planned on using Papazian's Kriek recipe, however I've had 
a hard time locating the necessary yeasts.  Which yeasts are 'essential' 
in reproducing a plambic?  Can I get away with just using Brett. brux?  Or 
do I need Brett lambicus and/or Pedio?  
   Also, what is the rule of thumb for using these yeasts?  Should I do a 
primary fermentation with ale yeast and then secondary and tertiary 
fermentations with the special Lambic yeasts?   
   Last question:  How necessary is yeast nutrient for these yeasts? 

 
   Thanks alot!  I'd like to get some opinions before I brew, age for a 
long time, and then find out I've screwed up... 

 
Brad Baker 

 
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End of Lambic Digest 
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