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Lambic Digest #0477
From postmaster at lance.colostate.edu Mon Nov 7 03:09:57 1994
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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 #477 (November 07, 1994)
Date: Mon, 7 Nov 1994 00:30:09 -0700
Lambic Digest #477 Mon 07 November 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Boon/Cantillon Sediment Query (bhall)
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Date: Sun, 6 Nov 94 13:49:08 EST
From: bhall at sparc.ecology.uga.edu
Subject: Re: Boon/Cantillon Sediment Query
I have used sediment from Cantillon gueuze with good success. I first
pitched a Wyeast 1056 culture to the wort. After racking and aging one month I
pitched a starter made from the dregs of the lambic. After some aging the beer
was good and sour. 10 months of aging and I got some of the appropriate brett.
character. The reason I use the 1056 culture first is because the lambic yeast
sputters through fermentation too slowly; I worry about contamination from
undesirable microbes in my house. Pitching Cantillon sediment into the secondary
with lots of aging seems to give a the correct flavor to the beer.
I like making lambics from Cantillon sediment because much of the
microorganisms that contribute to the beer's character may not be cultured or
culturable. I don't know if anyone has attemted to examine the diversity of
microbes in a lambic, but I'll bet it is quite high, and it is possible that
many of these organisms are necessary to provide the correct flavor profile.
However, I am going to experiment with added pure brett or pedio cultures to
beer made using Cantillon sediment to alter the flavor and see what happens.
Bob Hall
Athens, GA
bhall at sparc.ecology.uga.edu
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