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Lambic Digest #0617
From postmaster at lance.colostate.edu Mon Jun 5 03:28:41 1995
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Date: Mon, 5 Jun 1995 00:30:14 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #617 (June 05, 1995)
Lambic Digest #617 Mon 05 June 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Rochefort yeast ("Phillip R. Seitz")
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Date: Sun, 04 Jun 95 19:20:16 -0400
From: "Phillip R. Seitz" <p00644 at psilink.com>
Subject: Rochefort yeast
Yes, Dan McConnell does have the Rochefort yeast. I know because I
gave it to him, from a sample received directly from the brewer.
Source will remain unnamed to protect the guilty. :-)
I've found that it gives a pleasant, slightly plummy flavor, and needs
help if you want to get a product that REALLY attenuates. Remember
that Rochefort 10 is largely alcohol, so use lots of sugar and maize,
aerate and pitch the hell out of it.
I'd also say that this is a yeast that needs slightly warmer
temperatures to perform--I'd shoot for above 65F rather than below, and
the hardy might even try 70F.
Standard disclaimers: the Yeast Culture Kit Co. provides me with no
samples, products, dinero, etc. However, Dan has taken some of my more
precious strains under his wing to prevent their demise (almost certain
in my fridge), and I appreciate it.
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End of Lambic Digest
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