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Date: Thu, 29 Feb 1996 00:30:10 -0700
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Subject: Lambic Digest #801 (February 29, 1996)
Lambic Digest #801 Thu 29 February 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
twisted concoctions at bottling time (BrewsMead)
Re: twisted concoctions at bottling time (steved)
Girardin in the spring?? (Michael Sharp)
SoB winning recipes (Scott Bickham)
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Date: Tue, 27 Feb 1996 19:19:58 -0800
From: BrewsMead at eworld.com
Subject: twisted concoctions at bottling time
- --PART.BOUNDARY.0.19190.hp1.online.apple.com.825477234
Content-ID: <0_19190_825477235 at hp1.online.apple.com.41055>
Content-type: text/plain
Ever since Tom Ayres slowed down his brewing efforts , I've seen a remarkable
increase in the quality of the beverages produced from the pChateaux
Minglewood Brouwerij.
Is this a trend in the viability of lazy white brewers or is it just my
interpretation? The less you do brew, the better (more sour and funky )your
beers come out? Is shit luck a viable response to the ever present good
recipe ???
I submit for review and condescension that Ayres et al , are lucky and
therefore ,no good SoB's, who happened to walk onto my turf and get results,
by emulating my style of adding passels of wild ether yeast to brew where no
man has brewed before?
I've made it a functional style to let stuff go wild and hope for the best in
the cellar. YOU SIR ARE INFRINGING ON MY STYLISTIC GUIDELINES AND I TAKE
OFFENSE TO SUCH ACTIONS! Get a life and figure out some new method of
infecting your wort.
Dragging billygoats thru the kettle after you've had sexual relations would
be a new and connubial style , worthy of emulation and praise! Any bizarro
can get front page news ....... but it takes a pro to get the rythym in
balance and land on their feet running scared thru the brewery.
As I understand it , you are also living vicariously thru your brides
adventures and watching from the sidelines whilst she gains a seat in the
local government !
I suggest sirrah, that you get off your butt , go down to the brewery and
take a chance with that batch, in lieu of being lazy and asking us for
professional help.
You are no newcomer to these games and under such false pretenses ,should be
made to ingest that culture of pedio as well as infect your lucky faro to
boot!
Long time no see, Brews
As further proof of my claims ,I attach herewith a file (that I hope all can
read) confirming my insistences that airborne beasties are the nut to crack
in a cellar like mine.
[attachment too large, deleted; see next article]
------------------------------
Date: Wed, 28 Feb 1996 00:10:31 -0800
From: steved at ptdcs2.intel.com
Subject: Re: twisted concoctions at bottling time
The above article had a file attached (appledouble application,
of all things). This digest software does not like to distribute
huge digests because some subscribers' mailers are limited in
what they will accept without bouncing lots of junk back to
the digest owner -- let alone encoded binary stuff. If you
want to show pretty pictures or distribute executable files,
please do them on a web or ftp server and just post the URL.
-Steve
[ex officio digest maintainer]
------------------------------
Date: Wed, 28 Feb 1996 08:40:06 -0800
From: Michael Sharp <msharp at Synopsys.COM>
Subject: Girardin in the spring??
Hi,
I just saw an add in the Feb/March Ale Street News (p.19)
that says a company called "Better Beverage Importers" will
be bringing in Girardin Lambics this spring.
The article says "for further information call Joe Uvino, Beer Marketing
Manager, 1-800-672-1005 ext 2368".
Well... I tried to call so I could get some information to post here
(what states it will be distributed in, etc) but I got one of those
obnoxious AT&T messages about not being able to dial that number from
my area code. Normally this would mean a call to information, but
no city is listed in the ad.
I would really appreciate it if somone would volunteer to contact this
guy & get me a real phone number. I suspect someone in the north east
should be able to call the 800 number. Certainly someone in NJ should
be able to since the add mentions that state.
So this guy doesn't get flooded with phone calls asking for a non-800
number, if you have a few minutes to do this for me please send me e-mail.
>From the responses (I expect more than one) I'll randomly pick a single
person to call.
Thanks,
--Mike
------------------------------
Date: Wed, 28 Feb 1996 16:51:20 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: SoB winning recipes
Here are the ones for the three best of show winners. More will follow,
especially the lambics!
Up the Kriek, brewed by Paul Edwards
Recipe for 5 gallons
Malt: M&F Pale Malt 6.75 lbs
Torrified Wheat 3.0 lbs
DWC Carapils 0.5
Hops: 2 oz. Hallertau (aged?)
Mash grains for 1 hour at 154 F, boil for 2 hours, cool and pitch
starter of Wyeast Brett. + dregs from Boon Gueuze. Fermentation had
a 2 week primary, 1 year secondary, both in glass, after which it was
bottled with 3/4 cup corn sugar on 12/3/95. OG=1.052.
Aunt Annie Dubbel, brewed by Chuck Hanning (not Henning!)
Recipe for 5.5 gallons
Malt: DWC Pilsner 7.5 lbs
DWC Aromatic 1.0 lbs
DWC Biscuit 1.21 lbs
DWC Caramunich 0.61 lbs
DWC Special B 0.25 lbs (added at mash out)
Hops: Styrian Goldings pellets, 1.5 oz at 3.6% alpha, 60 minutes
Hallertau Hers. plugs, 1.0 oz. at 3.2% alpha, 20 minutes
Step infusion mash: 30 minutes at 122 F, 60 minutes at 154-->150 F, 30
minutes at 158 F and a 5 minute mashout at 168 F. Add 1 lb. of 75 Lovibond
Belgian candi to the boil, boil time was 90 minutes. OG=1.066, FG=1.015
Fermented with Yeast Labs A08 Trappist for 7 days primary in glass at 72 F,
5 days secondary at 65 F, and 30 days tertiary at 5 C. Primed with
217 g. dextrose + 300 ml yeast. Bottled on 11/5/95.
Yellowjacket Tripel, also brewed by Chuck Hanning
Recipe for 5 gallons
Malt: DWC Pilsner 13 lbs
DWC Aromatic 0.5 lbs
Hops: Styrian Goldings pellets, 1.0 oz at 3.6% alpha, 60 minutes
Hallertau Hers. plugs, 1.0 oz. at 3.2% alpha, 60 minutes
Saaz pellets, 3/8 oz. at 3.2% alpha, 15 minutes
Spalt pellets, 1/8 oz. at 4.5% alpha, 15 minutes
Step infusion mash: 30 minutes at 122 F, 60 minutes at 155-->152 F, 30
minutes at 158 F and a 5 minute mashout at 168 F. OG=1.088, FG=1.014
Fermented with Yeast Labs A08 Trappist for 11 days primary in glass at
70 F, 20 days secondary at 65 F. Primed with 220 g. dextrose + 300 ml
yeast. Bottled on 10/4/95.
------------------------------
End of Lambic Digest
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