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Lambic Digest #0491
From postmaster at lance.colostate.edu Wed Nov 23 03:15:40 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 #491 (November 23, 1994)
Date: Wed, 23 Nov 1994 00:30:12 -0700
Lambic Digest #491 Wed 23 November 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
E-150 correction (Jim Busch)
More on E-150 ("Timothy J. Dalton")
Perpete's talk ("Phillip R. Seitz")
Re: Verbotten Vrucht (ptimmerm)
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Date: Tue, 22 Nov 1994 10:35:48 -0500 (EST)
From: Jim Busch <busch at daacdev1.stx.com>
Subject: E-150 correction
Yes, it was late in the day and I made a typo.
E-150 is:
> BTW: here is the commonly available forms of E-150:
>
> 26-27 EBC
> 34-36 EBC (Most common)
> 40-41 EBC
times 1000
Jim Busch
------------------------------
Date: Tue, 22 Nov 94 09:17:57 EST
From: "Timothy J. Dalton" <dalton at subpac.enet.dec.com>
Subject: More on E-150
Oops...a couple of things....as Spencer said:
> I think this has been said before, but I'll say it again: Phillippe
> Perpete, in his presentation at the SoB, explicitly said that Brett
> went into Orval at bottling, along with a S.c. I don't think he's got
> any reason to lie to us.
He did indeed say ot was a strain of brett that was added to Orval
at bottling time.
Jim Busch said:
> BTW: here is the commonly available forms of E-150:
>
> 26-27 EBC
> 34-36 EBC (Most common)
> 40-41 EBC
Isn't there an exponent missing there ??? I thought he said the common E-150
was 34-36 x10^3 EBC!!! A big difference.
I'll have to check my notes at home.
Tim
------------------------------
Date: Tue, 22 Nov 94 09:51:16 -0400
From: "Phillip R. Seitz" <p00644 at psilink.com>
Subject: Perpete's talk
Here's a summary of the points I thought most important:
1) The LLN lab has demonstrated that bottle conditioning using an
addition of sugar and FRESH yeast significantly improved shelf life and
flavor stability. Brewers who do not bottle condition are sacrificing
both of these. (Is Pierre Celis listening...?) As a number of people
have suspected, bottle conditioning DOES scrub oxygen out of the bottle
headspace.
2) Despite the above, brewers should use the smallest quantity of
additional yeast they can get away with. (Reasons for this were more
technical, meaning I'm too stupid to remember them.)
3) High gravity beers with high coloration will have more fermentation
problems than ones that are light in color. The problem isn't the
coloring compounds themselves, but others that are "fellow travelers."
4) Sugar in high gravity ferments is less likely to produce fusel
alcohols than is malt. The use of sugar can therefore contribute to
cleaner strong beers.
Plus the Orval notes already mentioned, and perhaps some other things.
------------------------------
Date: Tue, 22 Nov 94 08:28:41 PST
From: ptimmerm at mashtun.JPL.NASA.GOV
Subject: Re: Verbotten Vrucht
Spenc noted Eric Toft hadn't shared the secret of Verbotten Vrucht.
I also make note of this and hit him up for the recipe.
Not suprizingly, he spilled! Despite the marathon drinking,
I can remember it fairly well. 85% pils, 15% corn, color with E150
(brewer's carmel, which gives color but no flavor), fermented with
the wit beer strain. OG according to Jackson is 1076, (sic?)
Eric specificaly said there was NO FRUIT in verbotten vrucht.
However, I do seem to remember some mention of corriander.
It just so happens I was doing an attempt at this a clone this
weekend. My beer is fermeting according to his suggestion of
starta t 17c raising to 20c by the sencond day, then ramping back
down after a primary has finnished. I am using the Wyeast Begain
aka Blance de Brugge. I don't have any E150, so my beer is light
colored, and may turn out more like Brugge Tripple. That would be
aweful :-)
paul timmerman
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End of Lambic Digest
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