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Lambic Digest #0797
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Date: Fri, 23 Feb 1996 00:30:11 -0700
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Subject: Lambic Digest #797 (February 23, 1996)
Lambic Digest #797 Fri 23 February 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Pedi at Bottling Time? (TAyres)
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Date: Thu, 22 Feb 1996 14:12:28 -0500
From: TAyres at aol.com
Subject: Pedi at Bottling Time?
Hi, folks. I'm a relative newbie to the world of pLambic. I'm pleased to
see everyone has such a relaxed attitude about these critter-intensive brews.
Everybody's an expert and all experiments are valid -- none too off the
wall. How delightful!
Seriously, I have a question about my second batch. The first -- an
all-extract beer fermented with Boon/Cantillon slurry followed by Wyeast
1056, aged four months in a carboy scecondary on oak chips -- actually scored
a blue ribbon in the Western New England Competition in December. Scary --
it was the easiest brew I've made in years, by far.
Now, on to number 2. A quick rundown -- 5-gallon, all-grain (50/50 DWC
Belgian pils and winter wheat), 30-hour sour mash, fermented with Wyeast
(pseudo) brett and 1056 in primary. Transferred on top of 6-3/4 pounds of
macerated raspberries in secondary. Left on fruit two weeks, then racked to
5-gal. glass carboy containing 1-1/4 ozs. toasted oak chips. I also added
the slurry from three bottles of the aforementioned batch #1 at this point,
in hopes of getting some of those Boon/Cantillon beasties going in there.
Racking off berries occurred about 10/1/95. It has been sitting at circa 70
degrees in the carboy, on oak, ever since then. It's tasty -- nice and sour,
great color, lots of raspberry and a fair amount of brett in the nose. The
problem is that it lacks pedi character -- I had hoped to get more from the
Boon/Cantillon.
I'd like to bottle this one soon, since it doesn't seem to be changing
markedly in the carboy over repeated samplings these past several weeks. So
here's my query: is there any benefit to be gained from adding pediococcus
at bottling time. I'm thinking of getting some from G.W. Kent. Should I try
it, or just bottled as is, settle for the light pedi character, and just
relax and open another Cantillon?
Thanks in advance for the advice!
Cheers,
Tom Ayres
TAyres at aol.com
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End of Lambic Digest
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