Lambic Digest #0475

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Lambic Digest

 · 7 months ago

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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 #475 (November 05, 1994) 
Date: Sat, 5 Nov 1994 00:30:09 -0700 

 

 

 
Lambic Digest #475                             Sat 05 November 1994 

 

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

 

 
Contents: 
  Boon/Cantillon Sediment Query (TAyres) 

 

 
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Date: Fri, 4 Nov 1994 18:42:48 -0500 
From: TAyres at aol.com 
Subject: Boon/Cantillon Sediment Query 

 
I'm finally ready to take the plunge into lambic brewing.  I quaffed Frank 
Boon Framboise and Cantillon Framboise Rose de Gambrinus last weekend and, on 
a whim, blended the sediment from both bottles in a starter in my Erlenmeyer. 
 The starter is now foaming and bubbling merrily away.  My questions are 
these: 

 
Has anyone worked with yeast starters begun from either Boon or Cantillon 
products?  What can I expect?  Will the resultant brew have lots of 
brett/pedi character or will non-brett/pedi character predominate?  Should I 
inoculate any brew I make with more brett or pedi? 

 
Although I'm primarily an all-grain brewer, I'm thinking of making a relative 
"no-brainer" extract/grain brew with this starter, just to see what it's 
like.  I figure I can always get a bit more elaborate next time around, doing 
an all-grain and repitching slurry from the first batch. 

 
Any comments, insights, suggestions, etc., would be appreciated.  Thanks! 

 
Cheers, 

 
Tom Ayres 
TAyres at aol.com 

 
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End of Lambic Digest 
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