Copy Link
Add to Bookmark
Report
Lambic Digest #0636
From postmaster at lance.colostate.edu Wed Jun 28 03:41:49 1995
Status: O
X-VM-v5-Data: ([nil t nil nil nil nil nil nil nil]
["4622" "Wed" "28" "June" "1995" "00:30:12" "-0600" "subscription requests only" "lambic-request at lance.colostate.edu" nil "111" "Lambic Digest #636 (June 28, 1995)" "^Date:" nil nil "6" nil nil nil nil]
nil)
Received: by totalrecall.rs.itd.umich.edu (8.6.12/2.3)
with X.500 id DAA10092; Wed, 28 Jun 1995 03:41:47 -0400
Received: from goodman.itn.med.umich.edu by totalrecall.rs.itd.umich.edu (8.6.12/2.3)
with SMTP id DAA10087; Wed, 28 Jun 1995 03:41:45 -0400
Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA26370
(5.65b/IDA-1.4.3 for spencer at umich.edu); Wed, 28 Jun 95 03:41:43 -0400
X-Notice: **PLEASE NOTE** - Email addresses of the form "user at med.umich.edu"
will be invalid after Sept 1, 1995. U-Mich Med Center users should
check with their email administrators for further instructions.
Information is available at URL - http://www.med.umich.edu/mcit/mailhub/
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.9/8.6.5a (LANCE 1.01)) id AAA01454 for reallambic at longs.lance.colostate.edu; Wed, 28 Jun 1995 00:30:12 -0600
Message-Id: <199506280630.AAA01454 at longs.lance.colostate.edu>
Reply-To: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-To: lambic-request at lance.colostate.edu
Date: Wed, 28 Jun 1995 00:30:12 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #636 (June 28, 1995)
Lambic Digest #636 Wed 28 June 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Sweet orange peel available ("Phillip Seitz")
Celis White availability ("Phillip Seitz")
re:oak chips and sour beers (Jim Liddil)
Send article submissions only to: lambic at longs.lance.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at longs.lance.colostate.edu
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at longs.lance.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at longs.lance.colostate.edu).
----------------------------------------------------------------------
Date: Tue, 27 Jun 95 11:08:48 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: Sweet orange peel available
I heard last night from Jim Busch that the Frozen Wort now has sweet
orange peel available in addition to the bitter variety.
This was the peel used in the AHA conference beer, and gives a delightful
Cointreau-type orange flavor to beer. Use 0.5-1 gram per liter of
finished beer, and boil for, say 15-20 minutes? Goes well with
coriander, too.
------------------------------
Date: Tue, 27 Jun 95 11:14:52 -0400
From: "Phillip Seitz" <p00644 at psilink.com>
Subject: Celis White availability
Jim Busch and I were at a beer tasting last night where we heard some
sad news. It appears that Celis White will not be distributed on the
East Coast for the forseeable future.
As I understood it, Miller appears to want to increase its market
penetration with this beer, and is starting with the West Coast. The
problem is that the brewery's capacity is limited (though expanding),
so they need to divert the available beer to the place where they'll
start making their effort. (IE have twelve cases in one state rather
than one in each of twelve states). Presumably broader distribution
will not be a problem when the brewery's capacity goes up.
This is strictly hearsay, however. I'm told that it's already hard
to find the beer around here (in the Washington, DC area), but have not
confirmed this myself.
------------------------------
Date: Tue, 27 Jun 1995 11:23:02 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: re:oak chips and sour beers
Mark wrote:
% This microenvironment is what I am after. I guess that I am simply uncertain as
% to when to add the chips and how much to add. I can either steam, autoclave,
% or boil the chips for sterility and to remove excess oak character (which is not
% as important to me). However, it seems from previous posts that this extra oak
% character will age away given enough time. Perhaps I should add oak chips to
% one fermenter and not the other but that would negate any variation due to the
% difference between fermenters. I can now see why the learning curve is so slow.
% Maybe I will brew up another batch and test the oak chip theory in a split batch
% (I know, only one data point; however, I only have about 40-50 years left to
% perfect this :)
I usggest you boil the chips in several changes of water or a 2% solution of
washing soda followed by a couple of water boils. I added boiled oak chips
right at the beginning of the process. The problem with oak chips is that the
are relively small in area and cross section.
%
% I am still curious as to whether people think that by pitching brett with sacc and
% with plenty of airation that more acid (probably acetic) will be produced during reproduction. (This idea was garnered from a post almost a year ago.)
All my plambics that I have now are pretty acid and this is without aeration or
large cultures. The important thing is to let it go a year and see what you
get. Presently I favor a cooler fermentation for a less acid beer. But maybe
the strains I have are just big acid producers.
%
% Finally, I believe that I already smell a horsey aroma in my fermentation room.
% Am I completely hallucinating or is that possible so early in the fermentation?
% It was pitched on tuesday.
And if you try hard enough you can smell and taste brett in Sam Adams Cranberry
lambullsh!t. :-o Got some good drugs in Utah, eh?
Jim
------------------------------
End of Lambic Digest
************************
-------
