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Lambic Digest #0390
From postmaster at longs.lance.colostate.edu Fri Jul 8 03:09:32 1994
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To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #390 (July 08, 1994)
Date: Fri, 8 Jul 1994 00:30:08 -0600
Lambic Digest #390 Fri 08 July 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Importance of oxygen (bickham)
Damn the earth's axis... (Ed Hitchcock)
gloop! (Brian Bliss)
Re: Turbid Mashing and Temperature (Martin Wilde)
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Date: Thu, 7 Jul 1994 08:29:10 -0400 (EDT)
From: bickham at msc.cornell.edu
Subject: Importance of oxygen
One aspect of the secondary lambic fermentation I've been thinking
about is the availability of oxygen. It seems like the better commercial
versions, and probably homebrewed as well, are aged in wooden casks, which
let a small amount of oxygen to permeate. Jim Liddil didn't ferment in
wood, but odds are that his plastic fermenter is also semipermeable to
molecular oxygen. Just a thought.
Scott
- --
========================================================================
Scott Bickham
bickham at msc.cornell.edu
=========================================================================
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Date: Thu, 07 Jul 1994 10:00:52 -0300
From: Ed Hitchcock <ECH at ac.dal.ca>
Subject: Damn the earth's axis...
I brewed my pLambic in February and placed it in the dining room along a
wall that saw no sunshine. By June, however, thanks to the tilt of the
Earth's axis, the rising sun had slid far enough over to shine into the
dining room, and one fine morning I came down for breakfast to see
sunlight reflected all over the dining room, reflecting off my carboy.
Damn. Despite the fact that the hops were well aged, and boiled for over
70 minutes, the thing still has a definite skunk. So, Given that this
thing will be fermenting for another year at least, is there any chance of
the skunk being driven off? Can I add a little more fresh wort to get
fermentation active again briefly to drive it off? Or should I cut my
losses and just ditch the sucker?
*--Ed Hitchcock---ech at ac.dal.ca----* Mares eat oats and does eat oats
*--Anat.&Neurobio.---Dalhousie-U.--* and little lambs eat ivy.
*--Halifax--NS--Can----------------* A kid'll eat ivy too, wouldn't you?
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Date: Thu, 7 Jul 1994 10:56:15 -0500
From: bliss at pixel.convex.com (Brian Bliss)
Subject: gloop!
Jeff Frane <gummitch at teleport.com> writes:
>The discussion of ropiness makes me wonder about the beer I was
>approached with once at the Oregon State Fair. Someone at another table
>had opened it and brought it over, in the vain hope that I would taste
>it. It sort of *shlooped* out of the bottle and plopped into the glass.
>Reeked of diacetyl, just reeked. There was no way I was putting that in
>*my* mouth; I didn't even want it on my table. Not sure how the brewer
>got that particular infection, but it sounds as though Oregon might be a
>good source for pedio -- maybe he's a lambic brewer now, by default.
that sounds like the starter that I pitched in a batch of lambic I
made 1.5 years ago. I built up the starter over 6 months, and it had
a nice sour twang to it. the day I brewed, which was a week before I
pitched I (did the primary with regular whitbread ale), I added some
more wort & shook it up. I guess the extra O2 reacts with the pedio
or something it produces to make the slime, because when I went to pitch
the thing a week later, I turned the bottle over, and nothing came out.
a shook a little, and like jello, it just went "plop" right into the
beer. In true homebrewing spirit, I didn't worry, after all, this was
a lambic, right?
Well, when I last tasted the beer after 3 months, the only slime was on
top, and it had a nice sour note to it. I'm headed back to IL in a few
weeks to check up on it, and we'll see how it goes.
My guess is that the homebrewer in question got a really nice pedio
ferment going, but introduced enough O2 at bottling time that the whole
thing turned to "rope".
bb
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Date: Thu, 7 Jul 94 16:34:08 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Re: Turbid Mashing and Temperature
Text item: Text_1
In Digest #389 Jim Liddil <JLIDDIL at AZCC.Arizona.EDU> asks:
< So you asked Frank what he does or did you say how would I (Martin),
< do a turbid
< mash. Is this actually what Frank does or is it what he suggested you
< to do?
< %
< % 2) Temperature range for producing lambics: Frank Boon replied that
< you
< % should never get above 19C (66F). I noticed that some felt brett <
< did
< % good at 75F. Mr. Boon replied that this is too warm...
< Probably never gets above 19 C in Belgium anyway :-)
Well Jim, since Frank told me he uses a turbid mash, I then asked him
how he does his... since we had some confusion about it... (at least
some of us...).
If you paid attention to the weather reports you would notice that
Brussells was in the 30C range the last couple of weeks (trust me I was
there... without air conditioning).
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End of Lambic Digest
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