Copy Link
Add to Bookmark
Report
Lambic Digest #0780
Return-Path: postmaster at lance.colostate.edu
Received: from srvr8.engin.umich.edu (root at srvr8.engin.umich.edu [141.212.2.81]) by srvr5.engin.umich.edu (8.7.3/8.7.3) with SMTP id EAA01249 for <spencer at srvr5.engin.umich.edu>; Mon, 5 Feb 1996 04:13:49 -0500 (EST)
Received: from totalrecall.rs.itd.umich.edu (totalrecall.rs.itd.umich.edu [141.211.144.16]) by srvr8.engin.umich.edu (8.6.12/8.6.4) with ESMTP id EAA22710 for <spencer at engin.umich.edu>; Mon, 5 Feb 1996 04:11:34 -0500
Received: by totalrecall.rs.itd.umich.edu (8.6.12/2.3)
with X.500 id EAA03060; Mon, 5 Feb 1996 04:01:28 -0500
Received: from longs.lance.colostate.edu by totalrecall.rs.itd.umich.edu (8.6.12/2.3)
with ESMTP id EAA03056; Mon, 5 Feb 1996 04:01:26 -0500
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA25459 for reallambic at longs.lance.colostate.edu; Mon, 5 Feb 1996 00:30:05 -0700
Date: Mon, 5 Feb 1996 00:30:05 -0700
Message-Id: <199602050730.AAA25459 at longs.lance.colostate.edu>
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Reply-to: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at lance.colostate.edu
Subject: Lambic Digest #780 (February 05, 1996)
Lambic Digest #780 Mon 05 February 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: pellicles/ropiness (Conn Copas)
Re: Lambic Digest #779 (February 04, 1996) (Conrad Desouza)
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
Note that the request address is not an automated server. It forwards
to a real person who may not be able to process the request immediately.
Subscription changes often take 2-5 days, sometimes more.
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: Mon, 5 Feb 1996 10:38:53 +1030 (CST)
From: Conn Copas <cvc at itd.dsto.defence.gov.au>
Subject: Re: pellicles/ropiness
Todd Gierman writes:
>
> Ropiness is not a visible manifestation - at least not the way it is
> described here. Ropiness is the result of the synthesis of a
> polysaccharide capsule by certain types of bacteria (usually acetobacter,
> but some pedios as well, perhaps) whose presence increases the viscosity of
> the beer. The texture of Jello (TM) could be defined as extremely ropy.
> If your p-lambic became ropy you would never be able to transfer it with a
> siphon and if your starter were truly ropy, I doubt that you would have
> added it. I have seen ropiness once in a failed batch of Hires extract
> rootbeer. Pretty amazing sight. Sounds like there was something else in
> that starter (what are the chances of that?). Mold, maybe. Molds require
> oxygen for growth.
>
My one and only encounter with ropiness was due to accidental infection of a
stout. There was no evidence of anything amiss at time of bottling, and it took
2 months to manifest itself. Definitely lactic, and definitely anaerobic. The
brew had that pleasant fruitiness that some acidic brews paradoxically possess.
The major problem being that the brew had such viscosity that it was difficult
to coax it out of the bottle. I ditched it but, in retrospect, should have
thought about introducing other organisms which might have loosened it up.
Conn V Copas cvc at itd.dsto.gov.au
------------------------------
Date: Sun, 4 Feb 1996 19:43:20 -0500
From: Conrad Desouza <cdesouza at idirect.com>
Subject: Re: Lambic Digest #779 (February 04, 1996)
please unsubscribe me to the Lambic Digest. Thanks cdesouza at idirect.com
>
>Lambic Digest #779 Sun 04 February 1996
>
>
> Forum on Lambic Beers (and other Belgian beer styles)
> Mike Sharp, Digest Coordinator
>
>
>Contents:
> more hellish pellicalosity (isenhour)
> Lambic anywhere? (BrewsMead)
>
>
>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
>Note that the request address is not an automated server. It forwards
>to a real person who may not be able to process the request immediately.
>Subscription changes often take 2-5 days, sometimes more.
>
>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: Sat, 3 Feb 1996 03:51:09 -0600 (CST)
>From: isenhour at uiuc.edu
>Subject: more hellish pellicalosity
>
>lambicmeister: tmgierma at acpub.duke.edu (Todd Gierman) hath typed:
>
>> I do think, though, that O2 will greatly stimulate pellicle formation.
>
>My homebrewing experience tends to support this. I think that the levels
>of O2 required to do this are fairly small though.
>
>> the airlock has dried out
>Glad I'm not the only one that forgets to check every few months:)
>
>> 2 months on cherries in a food grade plastic bucket. This was carried out
>> essentially as an open fermentation with the lid loosely afixed to the top.
>> This p-lambic turned out very acetic and is reminiscient of some very
>> challenging bottles of Cantillon that I have had. It definitely was
>
>I had exactly the same experience. Mine was on the cherries for about a
>year tho and I moved about 120 miles and transported the brew. The lid
>was always on tight but lots of headspace. It was super acetic! At first
>I attributed it to acetobacter on the cherries since on that particular
>batch I "pick n' pitched" em with no attempt at sanitation. But since
>then I have several batches done similarly in glass and they are coming
>along spectacularly. They have 25 LBS of whole cherries per 5 gallons.
>Got really good reviews at first round last year, then in the second round
>AHA somehow lost the specific fruit, and the judges were unable to tell
>what it was (palate fatigue must be it). Great comments overall but
>slammed for being secret about the fruit. I'll be damned if I'll put more
>than 5 lbs cherries per *gallon*! OTOH I know that one of the judges had
>been drinking Hansons etc prior for calibration (can't say I blame em:)
>and was probably looking for something that might not exist in our arena.
>
>Sigh. You really can't win. If it was a brew the second round judges
>would die for, the first rounders wouldnt let it pass (in my area).
>
>> Ropiness is not a visible manifestation - at least not the way it is
>
>Yea, I've had it look like invisible tubes that you could only see when
>your pour it, it keeps coming over when normal liquid would have stopped.
>Very odd but it seems to go away fairly quickly.
>
>> >Copyright 1996 Al Korzonas
>>
>> Why is this necessary?
>
>In fact, I studied this a few months ago, if you claim copyright
>protection then you have it (temporarily, till you file), but if you do
>not file for copyright on a consistant basis then you are considered to be
>abusing copyright. If you do a net copyright search for all the stuff Al
>claims is copyrighted (newsletters etc) and match the fileing expiration
>dates, he's actually open to prosecution for copyright abuse. As long as
>he doesnt PO anybody on the net enough to mention it to the goverment, he
>is probably safe.
>
>The only thing I have left to this diatribe is an interesting data point
>about pellicle formation and its gas exchange. The 10 month old
>frambozen we had in a 7bbl grundy had great pellicle. The condition was
>really low, and when we put C02 on top to bring it into range, it took
>about 3 times longer to pick up enough carbonation to even serve, then it
>was still lower than I'd have liked. Interesting.
>
>good luck,
> -john
>
>- --
>John Isenhour "unix is not your mother"
>Brewmaster/National Judge Joes (radical) Brewery
>Library & Information Science isenhour at uiuc.edu
>
>
>------------------------------
>
>Date: Sat, 3 Feb 1996 11:34:20 -0800
>From: BrewsMead at eworld.com
>Subject: Lambic anywhere?
>
>I agree with Al's remembrance of Monsieur Van Roy's comments.
>
>You can make lambic anywhere..... that there are the right combo of wild
>beasties floating airborne.
>
>While I have tried this here in Maine in the valley between the lakes and
>orchards, the lambic is not so lucky.
>
>On the other hand......she had warts and I have Oud Rouge et Oud Bruin. I
>consider myself extremely lucky as does Jean Pierre and will resign myaelf to
>the consequences of my situation.
>
>Here I can make Belgian styled ales and not much else . I'll make the rest
>with my friends at their homes and trade wild for manmade to bring balance to
>the world as I have it. Work with nature not against it and enjoy it while
>you're here. Brews
>
>------------------------------
>
>
>End of Lambic Digest
>************************
>-------
>
>
------------------------------
End of Lambic Digest
************************
-------
