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Lambic Digest #0767
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Date: Fri, 19 Jan 1996 00:30:08 -0700
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Subject: Lambic Digest #767 (January 19, 1996)
Lambic Digest #767 Fri 19 January 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
three more newbie ? (Scott E. Bratlie)
Oak barrel conditioning (Martin Wilde)
stille nacht (Thomas G. Moore)
Internet Ear infections (KipVON)
Wit beer, Sources for Great beer, etc (wyatt)
Oak chips (DoubleDDD)
How old are Lambic Beers ("Craig Jones.")
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----------------------------------------------------------------------
Date: Mon, 15 Jan 1996 20:40:31 -0700
From: bratlie at selway.umt.edu (Scott E. Bratlie)
Subject: three more newbie ?
First off my kriek pLambic is off and fermenting. A week after
pitching the Brett I am starting to
see a slimy looking film on my oak chips, I assume that this is Brett.
Related to this brings me to two questions.
1. Has anyone that uses oak chips ever reused them to recover the bugs?
if so how?
2. I pitched first an ale strain, then Wyeast Brett. three weeks
later but, no Ped yet
will I be ok until I get my Ped strain? (my homebrew store is
waiting until the weather is
a little warmer back east)
the third question concerns Brett. in non lambic beers, I know I'm
sorry for dreging up
old treads. I read today "Porters: Then and Now" by Roger Bergen.
originally published in
Brewin Techniques, September/October 1993 posted in The Brewery. He states
that several
brewers in england used to use Brett. for secondary fermentation for "strong
stock ales". then
towards the end of the article He has definitions here is one: "Stock
beers, or old beers, whether
ale or stout, are such as have undergone a secondary fermentation and are
stored about two months
or more before marketing." How can secondary fermentation happen in so
little time with Brett.?
Does not Brett take eight months to multiply to numbers that are sufficient
to ferment?
Scott Bratlie
Missoula, Montana
Bratlie at selway.umt.edu
"A nation may lose its liberties in a day and
not miss them in a century."
Montesquieu
------------------------------
Date: Tue, 16 Jan 96 08:24:00 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Oak barrel conditioning
Text item: Text Item
About a year or so ago, information was posted to the digest about treating oak
barrels with Sodium Carbonate to remove tannins. I would like to treat my
barrel again and could not find the information.
Could someone who remembers the treatment repost it?
thanks
Martin Wilde
------------------------------
Date: Tue, 16 Jan 1996 17:41:04 -0500
From: cm199 at cleveland.Freenet.Edu (Thomas G. Moore)
Subject: stille nacht
A lurker no more, I must post. The best thing about this list
IMO is the discussions on yeast. My question is: Has anybody out
there had success building up the dregs from a beer from the Mad
Brewers of Belgium.?
I recently bought 2 bottles of Stille Nacht and saved the bottoms
for this purpose. Alas, after 20 hours no signs of life from my
starter.
Also, one other question. I thought I read that the bottles of
Marriage Parfait from Boon floating around were from '86 the same
that was made available last year. Any comment on this.
To me, whatever year, the bottle I drank that I bought this year
was much more dry and complex. The "horse" came out quite nice.
- --
Will work for homebrew.
- --
Thomas G. Moore
cm199 at cleveland.freenet.edu
------------------------------
Date: Tue, 16 Jan 1996 21:55:00 -0500
From: KipVON at aol.com
Subject: Internet Ear infections
Mick,
So.... You wanna be a Rock and Roll Star. Well, listen now to what I say:
You're getting boinked. Big Deal!!!! Little known fact- Jeff wears red toe-
nail polish. Tell him I said it and it's curtains! Got It!
------------------------------
Date: Wed, 17 Jan 96 14:59:01 pst
From: wyatt at Latitude.COM
Subject: Wit beer, Sources for Great beer, etc
Hello all,
I am still trying to connect with Head Start Brewing Cultures. I
called but haven't gotten the catalog yet and hope he's just busy and
will get around to me. Gotta have some of those cultures, I've heard
he has everything (almost).
I found a great liquor store in Palo Alto (CA) that has a lot of
the beer I've been trying to find. The selection was pretty good
although their prices were a little high. On the more expensive ones
they were more resonable. I picked up four bottles each of Boon
Marriage Parfait Gueuze and Kriek. Haven't been able to find those
around here much. I got a bottle of the Gueuze last year in a grocery
store called Draegers but nothing since. I also picked up a few
others, amoung them Ichtegems, Mort Subite, Belle Vue, Piraat and La
Choffe. The Mort Subite and Belle Vue I picked up to try although
I've heard they are second rate to Boon which I like very much, The 86
framboise is great and I'm pretty critical especially about beer and
music. I still want to find some Cantillion although I don't think I
will (but I WON'T give up either).
The most unusual beer I picked up was Ichtegems. I read the
description in a recent post describing it as like Balsamic vinegar.
Vinegar is right! The aroma was definatly a high quality Balsamic
Vinegar although not quite as strong as real vinegar. Flavor was also
dominated by vinegar but with a bit of sweetness thrown in. Color was
brown even though Jacksons book describes it as a red ale. Not
something I would buy often but very interesting as a change of pace.
Anyone know of any liquor stores in the San Francisco/San Jose area
to find difficult to find beers? The best places I've found so far
are Beverages and More, a liquor store in Los Gatos called, I think,
Pacific Wine and liquor, the store I just went to (sorry I can't
remember their name but if interested I could post it later), and a
few small stores with eclectic and sporatic inventories. I'm sure
there must be quite a few in San Francisco, Berkely and Marin. I'll
find them eventually I guess but sooner is better than later.
One last thing, well really two. I'm making a white beer to curb
my impatience until I get what I need to make pLambic and I thought
about adding some juniper berries this time. Has anybody tried this?
How much should I use? Will I have liquid pine trees when I'm done?
What is the usual souring organism used? I could sour it with lactic
acid but I like more traditional methods.
Are there any pLambic brewers in the Bay Area? I would be
interested in getting together if anyone's game. If you're a
musician, mountain biker, or telemark skier so much the better.
Actually I have a million interests. Drop me a line.
Cheers
Wyatt
WyattJ at latitude.com
------------------------------
Date: Thu, 18 Jan 1996 01:17:41 -0500
From: DoubleDDD at aol.com
Subject: Oak chips
Has anyone used oak chips with success? What kind,when, how much, how
long? etc.
Thanks
Don Dickinson
------------------------------
Date: Fri, 19 Jan 1996 10:13:00 +1000
From: "Craig Jones." <Drake_Morgan at airservices.gov.au>
Subject: How old are Lambic Beers
Chaps,
Would someone please do me a kind turn and answer a couple of questions
for a newbie lambic brewer?
1) Were lambic beers brewed at any time between 600 and 1600 AD?
2) If so, can anyone recommend some reading material?
3) Can someone recommend some reading material for brewing modern
Lambic and other Belgian Beers?
4) Can Lambic beers be brewed with only Ale Yeast and B.
Bruxellensis?
5) Does any one know where I can find B. Lambicus culture in Australia?
6) Can I use cherry syrup instead of fresh cherries in a Kriek for
convienience when cherries are out of season?
Regards,
Craig Jones.
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End of Lambic Digest
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