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Lambic Digest #0403
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Subject: Lambic Digest #403 (July 22, 1994)
Date: Fri, 22 Jul 1994 00:30:11 -0600
Lambic Digest #403 Fri 22 July 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Adding Fruit (Jim Liddil)
Head start Flemish brown culture ("Phillip Seitz")
Re: Lambic Digest #402 (July 21, 1994) (Frank J Dobner +1 708 979 5124)
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Date: Thu, 21 Jul 1994 7:40:56 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Re: Adding Fruit
Rick writes:
%
% Hi y'all.
%
% I could use a little advise on fruit additions. I have decided
% to add about 5 lbs. of frozen raspberries to my plambic that's
% been going for about 6 months.
Wait 6 more months then add the fruit IMHO>
%
% I am concerned, however, about contamination from the fruit. Do
% most of you pasturize your fruit or do you just add it in without
% thought to any new bugs that might infect the lambic? If anyone
% pasturizes, how do they accomplish this (i.e. how much water,
% what temperature, how long, etc.)? Has anyone tried microwaving?
If the brett and pedio are gowing in the wort then the pH is low, the alcohol
high and there should be little dissovled oxygen. There should be little
chance of an "infection" developing in your beer from the fruit. the Belgians
certainly don't worry.
%
% Also, am I right to siphon or should I just try to cram the
% berries into the current fermenter? And --this harks back to an
% ongoing debate-- should I use glass or will I be better served by
% plastic's ability to let some oxygen in?
I favor cramming the fruit in. WRT fermentation vessels I don't think it
matters. The Nalgene technical people have pointed out to me more than once
that what a container is made of is not that big a deal. It is the closure
where 99% or more of the gas diffusion occurs. We story media in PC bottles for
months with no pH change, indicating little gas diffusion. Rubber stoppers
probably aren't very good LONG term gas barriers, but I could be wrong. What
ever you do leave the beer on the current dregs. to provide nutrients etc.
Jim
------------------------------
Date: Thu, 21 Jul 94 11:05:39 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: Head start Flemish brown culture
I hate people who give full reports on ingredients or processes before
their beer is finished. However, I have the impression that lots of
people are hoping the Head Start cultures will bring on the millenium,
so I thought I'd at least offer a progress report so folks'll have more
info when they buy at this early stage.
We at BURP Labs made a split batch attempt at an oud bruin, with one
side getting the Liefmans culture and the HS lacto. debruckii and the
other getting the Flanders brown culture. First off it appears that
our recipe will need some work, as the color is light and the body too
thin. The lactobacillus so far hasn't done much, though whether that's
due to the bugs or mishandling on our part is impossible to say.
The HS Flanders culture, on the other hand, is doing some very
interesting things. (Keep in mind that it's still fermenting, so
things can change.) The beer has a very nice acid component, followed
by some mild banana and, far down in there, some barny character. How
this would work in a good oud bruin is hard to say (ours won't be that
great, and is missing some flavors that would be necessary for a good
mix). So far the beer reminds me mostly of Lindemans Gueuze.
My preliminary assessment is that this culture is DEFINITELY something
different and interesting, but that it will take some experimentation
to figure out how best to use it.
I hope this provides a few shreds of information for people planning
their batches out there. And while I'm at it, don't forget to submit
your successful efforts to the Spirit of Belgium contest (details
coming soon)!
Phil
------------------------------
Date: 21 Jul 94 19:10:00 GMT
From: fjdobner at ihlpa.att.com (Frank J Dobner +1 708 979 5124)
Subject: Re: Lambic Digest #402 (July 21, 1994)
>>FROM - --Rick Kessler
>>I could use a little advise on fruit additions. I have decided
>>to add about 5 lbs. of frozen raspberries to my plambic that's
>>been going for about 6 months.
Rick,
I do not recommend that you add frozen fruit directly. I have had experience
with this. Two years ago this very month, I added somewhere in the range
of 8 lbs. of frozen cherries to an already primary fermented wheat ale.
This frozen chunk of fruit dropped the temperature so low that the yeast
went belly up. It was probably the yeast equivalent to the Titanic
incident of years past (screaming, floating bodies, cherry flotsam, I go
on). So please do not throw 6 months of your lambic life away on frozen fruit.
The next time I do fruit, I will either go au natural or 2 campden tablets
crushed up. Since I do not like chemicals anymore (60's are over), I will
probably send the cherries into battle untreated. I will do this in a
couple of weeks.
Frank Dobner
Aurora, Illinois
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End of Lambic Digest
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