Lambic Digest #0596

eZine lover (@eZine)

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Lambic Digest

 · 7 months ago

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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 

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

 

 
End of Lambic Digest 
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