Lambic Digest #0524

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 · 11 Apr 2024

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To: lambic at lance.colostate.edu 
Subject: Lambic Digest #524 (January 14, 1995) 
Date: Sat, 14 Jan 1995 00:30:09 -0700 

 

 

 
Lambic Digest #524                             Sat 14 January 1995 

 

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

 

 
Contents: 
  CaCO3 % (Michael Ligas) 
  Chris' pLambik ("Daniel F McConnell") 
  Chris' pLambik 

 

 
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Date: Fri, 13 Jan 1995 11:40:21 +0001 (EST) 
From: Michael Ligas <ligas at mcmail.cis.mcmaster.ca> 
Subject: CaCO3 % 

 
> 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. 

 
That should read 1% Calcium carbonate. 0.5% is fine as well. Bretts are  
acetic producers. Look for zones of clearing around colonies on plates  
containing 1% CaCO3 after lengthy incubation at RT. Happy infections. 

 
                                - ML - 

 

 
------------------------------ 

 
Date: 13 Jan 1995 21:49:20 -0500 
From: "Daniel F McConnell" <Daniel.F.McConnell at med.umich.edu> 
Subject: Chris' pLambik 

 
Subject:  Chris' pLambik 

 
Al K writes: 
>Chris asked about any last minute pointers and no bells rang, but when 
>Todd suggested losing the tomato juice,  

 
Todd is right, tomato juice is NOT needed for Brett. It IS helpful for lactos. 

 
>I did remember something of 
>importance: calcium carbonate.  Yes, add 10% calcium carbonate (chalk) 

 
Nope.  Try 1% 

 
>to your Brett, Lacto and Pedio starters to buffer the acidity they 
>produce.  

 
Nope.  Not needed in starters, but required for long term stability. 

 
I think that Chris' pitching program is on the mark.  I think that his volumes 

 
are excessive, but he knows that! 

 
DanMcC                  AnnArbor, MI             
daniel.f.mcconnell at med.umich.edu 

 
science!  
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beer!  
beermusic=yeastfermentationshopsmaltmoremoremorealemorealefreebeermorehops 
music! 
musemusicianlownotesbassmusicdorianrockbluesloudwoodenuprightmusebassmusic 
mingus! 
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End of Lambic Digest 
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