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Lambic Digest #0616
From postmaster at lance.colostate.edu Sat Jun 3 15:45:52 1995
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Date: Sat, 3 Jun 1995 00:30:18 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #616 (June 03, 1995)
Lambic Digest #616 Sat 03 June 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Rochefort 10 (Rick Garvin (703-761-6630))
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: Fri, 2 Jun 1995 12:31:37 -0400 (EDT)
From: rgarvin at pop.btg.com (Rick Garvin (703-761-6630))
Subject: Re: Rochefort 10
Al made some suggestions on duplicating the Rochefort yeast character
using Chimay yeast. I have had success using the Rochefort strain (1st
Place Belgian Ale SoB with 1.050 Ale) and recommend it highly. It is understated
relative to Chimay and I cannot quit imagine that the product would be
similar if made with the Chimay yeast. I would check with Dan McConnell
about availability, he seems to have bloody everything.
Cheers, Rick
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Date: Sun, 4 Jun 1995 00:30:08 -0600
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #616 (June 04, 1995)
Lambic Digest #616 Sun 04 June 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Rochefort 10 (Rick Garvin (703-761-6630))
None ("Daniel S McConnell")
None
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: Fri, 2 Jun 1995 12:31:37 -0400 (EDT)
From: rgarvin at pop.btg.com (Rick Garvin (703-761-6630))
Subject: Re: Rochefort 10
Al made some suggestions on duplicating the Rochefort yeast character
using Chimay yeast. I have had success using the Rochefort strain (1st
Place Belgian Ale SoB with 1.050 Ale) and recommend it highly. It is understated
relative to Chimay and I cannot quit imagine that the product would be
similar if made with the Chimay yeast. I would check with Dan McConnell
about availability, he seems to have bloody everything.
Cheers, Rick
------------------------------
Date: 3 Jun 1995 18:17:19 -0400
From: "Daniel S McConnell" <Daniel_S_McConnell.RSP#u#MAIL at mailgw.surg.med.umich.edu>
Subject: None
Subject: None
I had the great pleasure of spending some time last weekend with
Larry Mawby of L. Mawby Vineyards, my favorite professional
winemaker/customer. He specializes in sparkling white wine by
ultra-traditional methods: French oak barrel fermentation, 3-4
years bottle age and classic disgorgement.
What's the point?
At the winery I had to opportunity to try to put a "champagne" ie
mushroom cork into a bottle using a normal floor corker. It
worked with no lubrication (light wax is recomended). There
was sufficient cork compression to easily insert the cork. Of
course the imported-made-for-the-job-expensive corking machine
worked much better.
So, I would suggest that those that wish to bottle cork finished
beers should have no problems using a floor corker and the
mushroom corks (available from Presque Isle). I will.
And to whoever (from Chicago) asked about the availibility
of cherries. I would suggest that you head east to Michigan on
I94, turn north on US 131 to Traverse City. During the first
weeks of July sour cherries are readily available. If you WALK,
you should make it just in time.
DanMcC
DanMcC at umich.edu (in spite of what the header reads)
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