Lambic Digest #0454

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Lambic Digest

 · 11 Apr 2024

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From: lambic-request at lance.colostate.edu (subscription requests only - do not post here) 
To: lambic at lance.colostate.edu 
Subject: Lambic Digest #454 (September 27, 1994) 
Date: Tue, 27 Sep 1994 00:30:16 -0600 

 

 

 
Lambic Digest #454                             Tue 27 September 1994 

 

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

 

 
Contents: 
  Re: Lambic Digest #453 (September 26, 1994) (ptimmerm) 
  Questions about the new white beer yeast(3944) ("DEV::FVH") 

 

 
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Date: Mon, 26 Sep 94 08:30:02 PDT 
From: ptimmerm at mashtun.JPL.NASA.GOV 
Subject: Re: Lambic Digest #453 (September 26, 1994) 

 

 
Michael Yee <Yeebot at aol.com> wrote, 

 
>I was wondering if anyone can further suggest a good place in Brussels  
>to sample the local brews and a market thatwould have a good selection. 

 
Hard not to find a good place!  The touristy but fun Cantillion brewery 
offers tours and tasings.  You need the belgain articles from the list. 
See the header.  For shopping, outside the city is best.  If you have 
a car you can go south 20 minutes to St. Genesis-Rode, where Drinks 
Wets in on Opp Halle (street).  Picture every belgain beer you can 
imagine, and then some!  Tastings, no problem.  Glasses, specail 
editions, you name it.  Good Luck! 

 
Paul Timmerman 

 
p.s.  I Trust you'll become a dues paying Maltose Falcon once you 
arrive in our hallowed City of Angels.  Octoberfest is coming! 

 

 

 

 
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Date: 26 Sep 94 10:38:00 CST 
From: "DEV::FVH" <FVH%DEV.decnet at mdcgwy.mdc.com> 
Subject: Questions about the new white beer yeast(3944) 

 
Questions for the collective: 

 
 I made a Wit beer with 1214 some time ago and saved the dregs in my  
fridge.  My next Wit was made with 3944.  I saved some of the starter  
of this in my fridge.  The last batch(3944) was about 5 weeks ago.  I 
whipped up another batch this weekend and had made a starter 3 days 
earlier. 
  The starter was a combination of the 1214 and 3944.  I had noticed that 
the remaining bottles of Wit were developing a strong Lactic taste. 
Extremely noticable.  Nice complexity but getting to be a little much. 
My hopes were to cut the lactic critters down in populations.   
  Well, brew day went well until I got ready to pitch.  I tasted my starter 
and it tasted sour.  Very noticably.  I didn't want to pitch this.  This 
was not the same as the original 3944.  I dumped it down the drain.  The 
starter seemed to behave normally, though. 
  I went to the fridge and grabbed the old bottle of 1214 dregs and  
pitched it in entirety.  It was tasted before pitched.  The next day, 
no activity.  So I pitched the only good starter I had left, 1028.  I'll 
suffer the concequences later.  Got to get it going. 
  Here's where the questions start....  I know that the LactoBacilli(sp?) 
take a while to become noticable but where do they stop?  When all the  
complex sugars are gone?  Is repitching 3944 a bad idea because of this 
reason?  Has anyone had similiar experience with 3944?  By the way, the 
last batch of Wit had a pound of rye flakes added(for fun).  I'm sure I have 
plenty of complex sugars left.  

 
Thanks in advance, 
Dirk 

 

 
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End of Lambic Digest 
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