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Date: Thu, 1 Feb 1996 00:30:08 -0700
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Subject: Lambic Digest #776 (February 01, 1996)
Lambic Digest #776 Thu 01 February 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: pellicle (Tom Fitzpatrick)
Message for Rick Kessler (Scott Bickham)
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Date: Wed, 31 Jan 1996 13:49:01 -0600 (CST)
From: fitz at fasicsv.fnal.gov (Tom Fitzpatrick)
Subject: Re: pellicle
Al writes:
>I'm not quite sure which of the microbiota in the soup cause the pellicle
>to form, but I'm quite sure that it's at least partially formed by the
>Pediococcus and the Klockera apiculata (sp?). One important factor is air.
>Yes, air. You won't get a pellicle unless you expose the beer to air.
>I believe that some small amount of exposure to air is important for some
>of the reactions that take place.
Interesting, but this plambic had a glass primary and is in a glass secondary ...
would the racking provide the necessary air? Also, this batch was "sampled"
numerous times for tasting and a certain competition :^), so there is only
about 3.5 gallons left in a 5 gallon carboy ... maybe this headspace provides
enough air?
I know brett works very slowly, but how long does one wait to determine if
further culture additions are warranted? Again, this plambic is young, about
5 months in the secondary ...
-Tom
------------------------------
Date: Wed, 31 Jan 1996 15:59:59 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Message for Rick Kessler
Sorry for the waste of bandwidth, but Rick Kessler, can you please
send me an e-mail with your phone number? Anything I send to you
bounces.
Thanks, Scott
E-Mail: bickham at dave.nrl.navy.mil
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End of Lambic Digest
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