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Lambic Digest #0596
From postmaster at lance.colostate.edu Fri May 5 03:28:51 1995
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Date: Fri, 5 May 1995 00:30:19 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #596 (May 05, 1995)
Lambic Digest #596 Fri 05 May 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Welcome back Mike/Brett, wood, O2 (Jeremy Ballard Bergsman)
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Date: Thu, 4 May 1995 10:48:45 -0700 (PDT)
From: Jeremy Ballard Bergsman <jeremybb at leland.Stanford.EDU>
Subject: Welcome back Mike/Brett, wood, O2
> > Date: Wed, 12 Apr 1995 11:21:29 -0700 (PDT)
> > From: Jeremy Ballard Bergsman <jeremybb at leland.Stanford.EDU>
> > Subject: More advice requested
> >
> > I have some "French Oak Chips" that I bought to put in my plambic to
> > provide a nesting ground for Brett.
> The oak isn't just used to lend a flavor to the beer. when a barrel/cask
> is used it provides a minute amount of oxygen transfer while (apparently)
> has a subtle effect on the final beer produced. I don't know that the
> brettanomyces really needs anything to grow on.
I know I DON'T want the taste of this wood, if I did I'd just add some
Jack Daniels to the beer. I am fermenting in an HDPE barrel in an effort
to provide small amounts of O2, although it is pretty thick. . . .
I thought I had seen comments about brett having an affinity for wood?
If not I just won't add the chips.
Regarding casks: I was watching "This Old House" last night and they
had a nice segment on a coopery (?) in the Napa valley (CA) that works
for the wine industry. They quoted a price for a large barrel (at least
a barrel (31 gallons)) of ~$275. Maybe they have smaller cheaper ones
for those of you who are interested.
Jeremy Bergsman
jeremybb at leland.stanford.edu
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End of Lambic Digest
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