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Lambic Digest #0383
From postmaster at longs.lance.colostate.edu Fri Jul 1 03:09:46 1994
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Subject: Lambic Digest #383 (July 01, 1994)
Date: Fri, 1 Jul 1994 00:30:08 -0600
Lambic Digest #383 Fri 01 July 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Source of French Oak Chips (STROUD)
Re: Source for French oak chips ?? (Steve Dempsey)
In response to his lordship 8-) 8-) 8-) 8-) 8-) 8-) (Michael Sharp)
Formatted Belgian beer judging class handouts ("Phillip R. Seitz")
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Date: Thu, 30 Jun 1994 08:36:27 -0500 (EST)
From: STROUD%GAIA at leia.polaroid.com
Subject: Source of French Oak Chips
French oak chips are available from
Watson's Barrels and Winemaking supplies
1389 Line 2, R R #6
Niagara-on-the-Lake, Ontario L0S 1J0
CANADA
Phone: (905) 468-3314 Fax: (905) 468-3604
They cost $5 for 1 Kg.
For an email catalog from Watson and full ordering info, send a message to the
Virtual Mall at:
vmall at hookup.net
The body of the text should read
Send WATSON cat
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Date: Thu, 30 Jun 1994 09:25:04 -0600
From: Steve Dempsey <steved>
Subject: Re: Source for French oak chips ??
Full-Name: Steve Dempsey
gellym at aviion.persoft.com (brewing chemist Mitch) asks:
>Can anyone point me towards a source of French oak chips?
Beverage People (Byron Burch's shop, 1-800-544-1867) has medium
and dark toasted french oak chips. I picked up some of these last
month but have not used them yet. These look like shavings collected
from a cooper's shop shop floor rather than the nice uniform chips
you normally find in commercially packaged chips, e.g. the varieties
for BBQ smoking.
================================ Engineering Network Services
Steve Dempsey Colorado State University
steved at longs.lance.colostate.edu Fort Collins, CO 80523
================================ +1 303 491 0630
------------------------------
Date: Thu, 30 Jun 94 09:15:57 PDT
From: msharp at Synopsys.COM (Michael Sharp)
Subject: In response to his lordship 8-) 8-) 8-) 8-) 8-) 8-)
Jim Liddil writes:
> Subject: The Holy Grail and the Secret of My Success
>
> Well now that I have your attention, I want to publically thank Mike Sharp for
> providing a forum for us to discuss making lambic-style ales.
Thanks. Its nice to be appreciated.
Now on to real issues...
> Mike and I agree to disagree on some things but I feel that part of my success
> as far as getting a big brett character and acidity is the use of multiple
> organisms since this is what is found in real lambic.
To clarify a bit, I'm not as convinced as Jim is about the importance of
the enterics. I am very willing to be convinced otherwise and I
reserve the right to change my mind again when I reread the thesis on
enterics in lambic. 8-) I do pitch numerous organisms (maybe a dozen
where in my last batch) at low concentrations. I don't think we disagree
on the importance of the mixed fermentation in general, just on the
importance of individual organisms and their interactions.
For the moment I'm still playing with the turbid mash. I just received
my P-2 gel from Bio-Rad a few days ago. I'm now about to start analyzing
wort from different mash techniques. (after I finish some much needed
_major_ body surgery on my car)
> [various stuff about adding fruit too early]
> ...
> This reminds me of something Mike posted a while ago. He said he bottled his
> framboise and added an ale yeast. Well MIke do you think the ale yeast could
> survive in this kind of environment. In the dissertations the data show that
> the sacchromyces is killed byt the environment I seem to recall. But you will
> correct me if I am full of it.
I have had a problem with carbonation, but I haven't determined if its
due to a lack of sugars (will Brett/Pedio gobble them up faster than
the Sacch. _and_ not generate CO2? or perhaps not enough priming sugar
was added -- I'll have to check the notes) or the cells dying off.
Jim Liddil <JLIDDIL at AZCC.Arizona.EDU> then writes:
> First as to my comment about Mike's use of ale yeast. Well I failed to
> remember that Boon uses 96% old lambic and 4% 2-3 week old lambic in his
> gueuze. And many of us seem to be able to culture only non-cylcoheximide
> resitant yeasts from the bottles these days. So at least belgian saccharomyces
> can work in that acid level. Or so it seems since there is also a fair amount
> of bacteria present also.
Hence the great mystery as to why my batch didn't really cabonate.
--Mike
------------------------------
Date: Thu, 30 Jun 94 21:12:48 -0400
From: "Phillip R. Seitz" <p00644 at psilink.com>
Subject: Formatted Belgian beer judging class handouts
I've uploaded a zip file containing the FORMATTED handouts (WordPerfect
6.0) to the bulletin boards listed below. Both accept high-speed modem
communications, and are located in the Northern Virginia area:
No Tarmac Brewing
703-525-3715
Sysop: John DeCarlo
Fidonet ID: 1:109/131
The Enlightened Board
703-370-9528
Sysop: Bruce Feist
1:109/615
I might add that both Bruce and John took the class, are brewers and
recognized judges, and (I believe) read most of the Internet brewing digests.
Phil
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End of Lambic Digest
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