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Lambic Digest #0793
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Date: Mon, 19 Feb 1996 00:30:09 -0700
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Subject: Lambic Digest #793 (February 19, 1996)
Lambic Digest #793 Mon 19 February 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Using spent hops (Scott Bickham)
Fermentation temperature (Steve Daughhetee)
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Date: Sun, 18 Feb 1996 08:33:44 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Using spent hops
This weekend found me brewing two batches in the same day, which I often
do to save time. After the first batch (a Scottish ale) was chilled
and racked, the second (6 gallons for a lambic) was ready to go into
the brewpot. As I started to rinse out the brewpot, it dawned on
me that the ounce of spent Goldings inside might be equivalent to
using well-aged hops. The aromatics had evaporated, and there would
be essentially no alpha acids left after the 90 minute boil. There
would be some beta acids though, as there would be in the aged hops.
Anyway, I gave it a go, though I imagine that the IBUs will be below
the taste threshold in any event.
Scott
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E-Mail: bickham at dave.nrl.navy.mil FAX:(202) 404-7546
Office: Naval Research Laboratories Home and BJCP:
Code 6691, Complex Systems 7507 Swan Point Way
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====================================================================
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Date: Sun, 18 Feb 1996 11:05:26 -0400
From: sdd6 at cornell.edu (Steve Daughhetee)
Subject: Fermentation temperature
I have a question regarding the temperature of a lambic cellar.
Lambics are traditionally brewed during the cooler months of the year, but
what does this really mean in terms of cellar (and barrel) temperature
during the initial period of fermentation? How warm do the cellars get in
summer? I have a number places where I could ferment my plambic, all at
different temperatures and I'm looking for some input on what is most
appropriate.
Just my two cents worth: I prefer the descriptor "barnyard" over "fecal".
It is less revolting and, to my palate, more accurate.
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End of Lambic Digest
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