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Lambic Digest #0778
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Subject: Lambic Digest #778 (February 03, 1996)
Lambic Digest #778 Sat 03 February 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
pellicles/ropiness (Todd Gierman)
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Date: Fri, 2 Feb 1996 21:55:21 -0500
From: tmgierma at acpub.duke.edu (Todd Gierman)
Subject: pellicles/ropiness
Regarding the misstatements about the likely constituents of the lambic
pellicle, I agree with the information posted by Jim Liddil. It is
unlikely that either Kloeckera apiculata or Pediococcus contribute to the
pellicle. I do think, though, that O2 will greatly stimulate pellicle
formation. I notice that the pellicle tends to thicken or billow up when
the airlock has dried out and that it will recede gradually once the
airlock has been refilled. Remember, too, that O2 has a stimulatory effect
on fermentation in Brettanomyces sp. My most noxious p-lambic was matured
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
mellower before the open fermentation. However, I can't rule out that
something did not come in with the cherries (acetobacter). A sister batch
of p-lambic aged in glass turned out far mellower.
>Hard to say. Monday night I ran across a prinout of Martin Lodahl's post
>in this digest regarding the air issue (around March 1992). He said,
>basically, that pLambics that he has tasted seem to be "better" from
>oxygen-permiable fermenters. I suspect that racking may be enough to cause
>a pellicle, but I don't know if it is enough for flavour purposes. When I
>made my first pLambiek/pLambic back in 1992, I had made up some 500ml starters
>for the Dekkera (aka Brettanomyces) and let them sit for 14 days. Two days
>before brewing, I fed them with some more wort. It appears that the oxygen
>I introduced to the Pediococcus starter was enough for some change to occur
>because it got ropey in two days (strands of stuff suspended near the top --
>they looked like a large wet cotton ball to me).
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.
>Copyright 1996 Al Korzonas
Why is this necessary?
Todd
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