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Lambic Digest #0430
From postmaster at longs.lance.colostate.edu Sat Aug 27 03:22:24 1994
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To: lambic at longs.lance.colostate.edu
Subject: Lambic Digest #430 (August 27, 1994)
Date: Sat, 27 Aug 1994 00:30:08 -0600
Lambic Digest #430 Sat 27 August 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
forgiveness/cleaning (Rich Larsen)
More on Mold (BAN5845)
Mouldy beer (Algis R Korzonas +1 708 979 8583)
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Date: Fri, 26 Aug 1994 09:12:11 -0500 (CDT)
From: Rich Larsen <rlarsen at squeaky.free.org>
Subject: forgiveness/cleaning
Forgive the obvious beginners error for the subscription request. I was
given bad information on how to subscribe to the digest. Send flames to
Jack Schmidling (he likes flames ;-) ) No... he wasn;t the one who gave
me the address.
On a lambic note.
How difficult is it to sanitize the equipment used to make a lambic after
the lambic has completed? Is there much danger of infecting later HB
batches, or to be on the safe side, should the hardware be only used for
lambics from then on?
=> Rich (rlarsen at squeaky.free.org)
Rich Larsen (708) 388-3514 * free.org free Internet access (715) 743 1600
Also on HomeBrew University (708) 705-7263
"I never drink... wine"
Bela Lugosi as Dracula
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Date: Fri, 26 Aug 1994 09:22:30 -0500 (CDT)
From: BAN5845 at tntech.edu
Subject: More on Mold
On this mold issue, everyone is thinking high tech. I would
suggest removing the air layer the mold needs to survive. If the
wort is actively ferementing just set up an airlock. If not
add some sugar to get the yeast active and producing CO2.
Again add the airlock. Once active CO2 is produced scrape
off all possible mold, then gently mix the wort on top.
Hopefully this time a protective layer of yeast and dextrin
(pellicle) will form.
Brian Nummer BAN5845 at TnTech.edu
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Date: 26 Aug 94 16:06:00 GMT
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583)
Subject: Mouldy beer
In response to ALG's concern about possible mould on the top of his
pLambik, I'd like to relate my experience. I second Rob Thomas'
thoughts that it may not even be mould. It might even be Pediococcus
reacting to oxygen. On the pKriek I reported a few days ago, the
airlock evaporated dry once during the 8 months in the carboys and
a white film covered the cherries. Initially, I paniced, but then
I refilled the airlock and in a week or so, the white film went
away. The three other carboys are still unbottled (2+ years now)
and the airlocks on them have gone dry a couple of times. Each
time I just refilled the airlock and the white film went away.
Al.
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End of Lambic Digest
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