Lambic Digest #0522

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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To: lambic at lance.colostate.edu 
Subject: Lambic Digest #522 (January 12, 1995) 
Date: Thu, 12 Jan 1995 00:30:12 -0700 

 

 

 
Lambic Digest #522                             Thu 12 January 1995 

 

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

 

 
Contents: 
  pLambik starters (Algis R Korzonas +1 708 979 8583) 

 

 
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Date: 11 Jan 95 15:20:00 GMT 
From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) 
Subject: pLambik starters 

 
Chris asked about any last minute pointers and no bells rang, but when 
Todd suggested losing the tomato juice, I did remember something of 
importance: calcium carbonate.  Yes, add 10% calcium carbonate (chalk) 
to your Brett, Lacto and Pedio starters to buffer the acidity they 
produce.  In effect, you are protecting them from themselves.  Consider 
where Lactobacillus comes from -- perhaps we should consider using 
skim milk as a starter?  Brett?  Yes, the several cultures that I'm 
quite sure are true Brettanomyces have been acid-producers.  Probably 
not enough to kill themselves, but decidedly sour. 
Al. 

 
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End of Lambic Digest 
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