Lambic Digest #0381

eZine lover (@eZine)

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Lambic Digest

 · 8 months ago

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Subject: Lambic Digest #381 (June 29, 1994) 
Date: Wed, 29 Jun 1994 00:30:09 -0600 

 

 

 
Lambic Digest #381                             Wed 29 June 1994 

 

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

 

 
Contents: 
  Repitching, Brett. Storage (bickham) 

 

 
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Date: Tue, 28 Jun 1994 11:41:54 -0400 (EDT) 
From: bickham at msc.cornell.edu 
Subject: Repitching, Brett. Storage 

 
A few questions: 

 
I have a pKriek to which cherries were added after 3 months in the 
carboy.  The wort for this batch was pitched on the sediment of a 
previous batch to which Brett. Lambicus. Ped. Damnosus, Lactobacillus 
and a couple of ale yeasts contributed to the fermentation.  I've 
ordered a mixed culture of pediococcus/brettanomyces to repitch into 
the carboy, and since I plan to do the same when bottling, I'm hoping 
to save a culture.  I also have the Wyeast Brett. Bruxellensis which 
I'll add at a later date.  My questions are: 

 
1.  What sort of medium should I use?  Guinnard recommend a normal 2% 
    agar with Calcium Chloride for the Brett., and the addition of 
    apple juice or tomato juice for the Pediococcus.  Our water should 
    have enough carbonate, so if I make slants with dry malt extract, 
    water, apple juice and agar, should that keep both cultures viable? 

 
2.  When repitching, is a starter necessary?  The gravity is down to 
    about 1.009, and since I'm in no hurry, I can give it a few extra 
    months for it to drop another 5 points or so if need be.  When making 
    starters, should one use an ale yeast to create an anaerobic 
    environment, then add the cultures? 

 
3.  A guy in our club who works in a winery thinks that having wood is 
    important in having a a strong residual Brett. character.  I've read 
    here and in the Lambic book about adding oak chips, however I assume 
    that the American oak chips sold by most homebrew stores are not a 
    good idea.  Does anyone know a source of French oak chips, or should 
    I assume that the cherry pits will give me enough tannins and will 
    help retain the brettanomyces character? 
    
Thanks, 
        Scott 
- --  
======================================================================== 
Scott Bickham 
bickham at msc.cornell.edu 
========================================================================= 

 
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