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Lambic Digest #0743
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Date: Sat, 9 Dec 1995 00:30:06 -0700
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Subject: Lambic Digest #743 (December 09, 1995)
Lambic Digest #743 Sat 09 December 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
W-yeast, Y-wheat? (Russell Mast)
newbie help (Scott E. Bratlie)
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Date: Fri, 8 Dec 1995 11:20:53 -0600
From: Russell Mast <rmast at fnbc.com>
Subject: W-yeast, Y-wheat?
> From: Scott Bickham <bickham at dave.nrl.navy.mil>
> Subject: New Wyeast
>
> The descriptions of the Belgain strains sounds suspiciously like those
> of some available from other sources.
There are many individual strains carried by more than one company. I don't
find that particularly suspicious.
Anyone tried these strains yet? (Either from Wyeast or from elsewhere.)
I am brewing on Sunday, and considered using the Abbey II, but have decided
to stick to Abbey I, in hopes of duplicating a previously successful recipe.
(I've read lots of complaints about the Abbey I, I never had a problem with
it.)
> From: Btalk at aol.com
> Subject: Which Wit Wheat is Which?
I'd recommend using wheat flakes if you can get them, because they're very
easy to work with. They look like oatmeal, and are already gelatinized.
I've asked around, and haven't heard any reports of them tasting different
in a beer than other forms of wheat. (Using the same strain of wheat, of
course.) Homebrew stores usually carry flaked wheat for about $1.69 a lb,
health food stores for $0.69.
-Russell
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Date: Fri, 8 Dec 1995 22:39:05 -0700
From: bratlie at selway.umt.edu (Scott E. Bratlie)
Subject: newbie help
I plan to make a lambic style kriek or possably framboise in January.
Here is the proposed recipe:
8 lbs. Alexanders wheat malt extract (40% wheat, 60% malt)
10 lbs cherries or rasberrys
1 oz Northern brewer hops aged for 2 months 7% Alpha (plan to help
them along,)
1 oz oak chips
Ferment in primary one week with Saccharomyces. Rack to glass, add oak
chips and
pitch lambic creepy crawlers.
What culture(s) do you all recomend? And where can I obtain them?
Do I need to add more hops? I do have another ounce of 5.9% Cascades
I could artificaly age. I have Jean-Xavier Guinard's book on lambic and
have been reading it. He states to use (pg122 kriek-lambic) to use a culture of
Saccharomyces-blah-blah. Then on on page 101 bottom paragraph "...of blending
top-fermented beer with lambic..." Is this contradictory? Or am I reading
it wrong?
Any suggestions (besides spelling) welcome to this newbie pLambic brewer.
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
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End of Lambic Digest
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