Copy Link
Add to Bookmark
Report
Lambic Digest #0414
From postmaster at longs.lance.colostate.edu Fri Aug 5 03:13:24 1994
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA24623
(5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Fri, 5 Aug 94 03:12:56 -0400
Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA04488 for reallambic at longs.lance.colostate.edu; Fri, 5 Aug 1994 00:30:09 -0600
Message-Id: <199408050630.AAA04488 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 #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)
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: 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
------------------------------
End of Lambic Digest
************************
-------
