Lambic Digest #0414

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Lambic Digest

 · 7 months ago

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Subject: Lambic Digest #414 (August 05, 1994) 
Date: Fri, 5 Aug 1994 00:30:09 -0600 

 

 

 
Lambic Digest #414                             Fri 05 August 1994 

 

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

 

 
Contents: 
  Cantillion and newbie questions (Glenn Tinseth) 
  Head Start L. delb. (BAN5845) 

 

 
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Date: Thu, 4 Aug 1994 11:46:25 -0700 (PDT) 
From: Glenn Tinseth <gtinseth at willamette.edu> 
Subject: Cantillion and newbie questions 

 
I've been getting up the nerve, and cultures and misc stuff, to brew my  
first plambic. It looks like I'll be able to pitch a Kloekara, a few  
different Bretts, a Pedio, and one or two Saac. yeasts. In addition, I  
just got a case of Cantillion from Federal Wine in Boston. Tasted the  
first one (a Kriek) last night to celebrate my wife's birthday. Compared  
to Lindeman's, this is an entirely different beverage--wow! We will  
definitely savor these beers; we still have the framboise and the gueuze  
to taste. The cork on the kriek said that it was bottled in 1992. This  
leads to my first question. 

 
What are the odds that there is something alive in the fruit lambics or  
the gueuze? If there is something alive and useful... 

 
Can I bring it back to health, enough to pitch in my plambic, with 1.020  
wort with CaCO3 and yeast nutrient, or do I need to use MRS broth? 

 
I made some 1.020 wort with 1% w/v CaCO3 and 0.5% w/v yeast nutrient (not  
DAP, the light brown vitamin B powder stuff). I pressure canned it at 15  
lbs for a half hour. After cooling and settling, it looks like all the  
stuff I added, besides the malt extract, has settled out on the bottom of  
the jars. If this is normal, what do I do when I pitch a culture? Do I  
shake up the wort so all the sediment is included or do I decant off the  
solids. BTW, it doesn't look like trub/break material, there is a  
distinct white layer (the CaCO3?) and a tan layer (break and nutrient?) 

 
Finally, what is the latest opinion(s) on the pitching sequence.  
Everything all at once, or Kloekara->Saac->Pedio->Brett? Has anyone  
worried about the different populations relative to each other? 

 
I think this is enough for now 8^} Thanks for your pithy and helpful  
responses in advance!! 

 
Glenn "Not used to old stale hops yet" Tinseth 

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

 
Date: Thu, 04 Aug 1994 15:50:28 -0500 (CDT) 
From: BAN5845 at tntech.edu 
Subject: Head Start L. delb. 

 
I have been out of town for awhile.  I just read a posting from 25-JUL 
about my L. delb. culture.  The culture Mr. Mud ;-) sent me did not grow 
very well, in fact the first mailing did not grow at all.  The replacement 
grew only so-so.  That culture is not the current culture of L. delb. I 
sell.  The culture I sell is an ATCC culture via the Berlin Brewing School. 
If Mr. Mud's ;-) culture happens to be the same from the ATCC, then its 
identical. 

 
I would also like to comment about my Flanders culture.  This culture was 
isolated as a mix.  It contains at least 1 bacterial species, obviously 
a lactic acid bacteria.  It also contains at least one yeast species.  To 
avoid any confusion I did not mix a L. delb. or any other culture together 
with a yeast to derive this mix.  I would also like to agree with a posting 
from Phil Seitz (21-JUL) about this culture.  "It is definetly something 
different and interesting, but that it will take some experimentation to 

 
Press RETURN for more... 

 
MAIL> 
    #1           4-AUG-1994 15:44:37.79                                  NEWMAIL 
figure out how best to use it."  I stumbled across this culture which is 
very unique to say the least.  It's up to you guys to play with it.  I can't 
gaurentee a perfect Flanders or brand-name clone from this culture.  So take 
it for what it is and I hope you all have luck adapting it to your needs. 

 
Brian Nummer 
Head Start Brewing Cultures   

 
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