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Lambic Digest #0357
From postmaster at longs.lance.colostate.edu Tue May 31 03:04:18 1994
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Subject: Lambic Digest #357 (May 31, 1994)
Date: Tue, 31 May 1994 00:30:12 -0600
Lambic Digest #357 Tue 31 May 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
more thoughts on Mike's ascii (ROB THOMAS)
Re: Turbid Mash (Donovan Bodishbaugh)
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Date: Mon, 30 May 1994 08:52:14 +0200
From: thomasr at ezrz1.vmsmail.ethz.ch (ROB THOMAS)
Subject: more thoughts on Mike's ascii
Hello again,
I had another thought on Mike's ascii scheme of the turbid
mash procedure. This time, I wasn't looking so much at the
mash itself (which really needs more information to be
viable) but rather the last bit, concerning fermentation.
What it said was:
Fermentation in wooden barrels or
wood-coated tanks
I didn't think about it at first, but what is the general
concensus about "or wood-coated tanks".
Well, presumably the wood is there to support infection
but the various beasts. So far so good. But what about
the microaerophilic environment of the barrel? i'm not
sure I can visualise the tanks very well, but presumably
there is little O2 exchange if any. Do we assume then
that wood chips in a glass fermenter will do just as well,
so long as we reuse them religiously?
Any thoughts out there?
Rob.
p.s. tasted my pLambic this weekend. The aroma is definately
getting there, and lactic acid is pronounced but not high
enough yet (I know, I know patience). SG 1010, which I
calculate as 80 percent attenuation. Still lowish, but
the Chimay yeast I pitched with couldn't have taken it
that low (high) bearing in mind the large amount of
dextrin I added. There is a scummy powdery layer on the
liquid, rather like that in the Brett starter bottle,
and in the bottled fermentations it could be described
as creeping (ie "growing" up the neck of the rather full
bottles).
Oh, and I can identify with Mike when his daughter said
it smelled like "all the cows in Belgium farted at the
same time". My wife thought it had developed (sic) from
diapers to cow dung. Personally I think she was being ating
little harsh (but then it's MY baby!)
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Date: Mon, 30 May 1994 12:44:33 -0400 (EDT)
From: Donovan Bodishbaugh <dfb at acpub.duke.edu>
Subject: Re: Turbid Mash
On Sat, 28 May 1994, Martin Wilde wrote:
> - 10 minute rest at 118 degrees (should of been 113 - but within range).
> Used 1 qt/lb of H20
> - Infused with 194F water to 125F for 15 minute rest
> - Pulled 1/3 of the liquid (yes liquid...) and raised to 185F. Returned
> to mash to raise to 135F. Added 6 qts 194F H20 to 140F. Added heat
> to 149F. 15 minute rest.
> - Pulled 1/3 of the liquid and raised to 185F. Returned to mash to
> raise to 154F. Added 6 qts 194F H20 to 158F. Added heat to 162F. 20
> minute rest.
> - Pulled 1/3 of the liquid and raised to 185F. Returned to mash to
> raise to 166F. Added heat to 170F for mashout of 20 minutes.
> - Sparged with 185F (should of been 203F) H20 to collect extract for
> boiling.
I've been thinking about doing something similar. I have a
question though. From Mike's diagram, it looks like the three turbid mash
decoctions are added back together at the end of the mash schedule. Martin
added them immediately to help boost to the next rest temp. Comments?
FWIW, the rodenbach I tasted Friday was as good as ever. Bring on
the dishwater!
Rick Bodishbaugh
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End of Lambic Digest
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