Lambic Digest #0399

Published in

· 7 months ago

From postmaster at longs.lance.colostate.edu Mon Jul 18 03:19:36 1994 
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA25701 
  (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Mon, 18 Jul 94 03:19:27 -0400 
Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA27067 for reallambic at longs.lance.colostate.edu; Mon, 18 Jul 1994 00:30:07 -0600 
Message-Id: <199407180630.AAA27067 at longs.lance.colostate.edu> 
Reply-To: lambic at longs.lance.colostate.edu (postings only - do not send subscription requests here) 
Errors-To: lambic-request at longs.lance.colostate.edu 
From: lambic-request at longs.lance.colostate.edu (subscription requests only - do not post here) 
To: lambic at longs.lance.colostate.edu 
Subject: Lambic Digest #399 (July 18, 1994) 
Date: Mon, 18 Jul 1994 00:30:07 -0600 

 

 

 
Lambic Digest #399                             Mon 18 July 1994 

 

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

 

 
Contents: 
  Seeking Information about Brugse Triple (Martin Wilde) 

 

 
Send article submissions only to: lambic at longs.lance.colostate.edu 
Send all other administrative requests (subscribe/unsubscribe/change) to: 
     lambic-request at longs.lance.colostate.edu 
Back issues are available by mail; send empty message with subject 'HELP' to: 
     netlib at longs.lance.colostate.edu 

 
A FAQ is also available by netlib; say 'send faq from lambic' as the 
subject or body of your message (to netlib at longs.lance.colostate.edu). 

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

 
Date: Sun, 17 Jul 94 17:37:00 PST 
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com> 
Subject: Seeking Information about Brugse Triple 

 

 
Text item: Text_1 

 

 
While in Belgium last month, I tried to get into the De Gouden Boom  
brewery in Brugge, but ran into problems because I was not with a "tour  
group".  I really enjoyed their Triple.  I cultured the yeast from the  
bottle and have found it to be a good/strong fermenter.  Does anyone  
have any knowledge of the triple?  Specifically: 

 
 - Is the yeast a bottling yeast or is it the fermenting yeast?  I have  
the yeast in a 1 gallon batch of 1076 wort fermenting now. 

 
 - What is an appropriate temperature for fermenting triples? 

 
thanks 
martin 

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

 

 
End of Lambic Digest 
************************ 
-------