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Lambic Digest #0802
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Date: Fri, 1 Mar 1996 00:30:09 -0700
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Subject: Lambic Digest #802 (March 01, 1996)
Lambic Digest #802 Fri 01 March 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Up the Kriek (P. Edwards)
Cantillon ("David N. Pflanzer")
SoB Kreik? (isenhour)
Recipe omission (Scott Bickham)
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Date: Thu, 29 Feb 1996 06:46:54 -0500
From: pedwards at iquest.net (P. Edwards)
Subject: Up the Kriek
In Lambic Digest #801, Scott Bickham posted my "Up the Kriek" recipe.
I thought I should add the following info:
I brewed the beer in late winter 1994, I think. I forgot to write the date
on the recipe sheet. The dregs from a 2 or 3 of bottles of Boon Gueze were
added kind of at random over a couple of months in summer 1994. One gallon
of sour cherry juice, from Door County, Wis, by way of a local winery, was
added to the secondary after several months (fall 1994). I neglected to
write down exactly when I added it. I bottled when the stuff quit smelling
like baby poop.
Hops were old whole cones that I dried in a food dehydrator for a few days.
The keys to this beer were the incredibly good cherry juice I was able to
get, the microflora apparently resident in the gunk at the bottom of the
bottles of Boon, and allowing them time to do their thing. A lot of dumb
luck figured into it, too.
Thanks to Scott & the rest of the BURP crew!
- --Paul Edwards
------------------------------
Date: Thu, 29 Feb 1996 07:31:52 -0500
From: "David N. Pflanzer" <pflanzer at gate.net>
Subject: Cantillon
I am looking for a beer store in Florida or Georgia that carries
Cantillon products. Can anyone help?
David;
------------------------------
Date: Thu, 29 Feb 1996 09:35:57 -0600 (CST)
From: isenhour at uiuc.edu
Subject: SoB Kreik?
> 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.
Is it just me or do I not get the Kriek part?
Lost my cherries,
-john
- --
John Isenhour "unix is not your mother"
Brewmaster/National Judge
Library & Information Science isenhour at uiuc.edu
------------------------------
Date: Thu, 29 Feb 1996 14:16:42 -0500 (EST)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Recipe omission
I realized that I omitted "Sour cherry juice" from the recipe
for Paul's pKriek. Also, Norm Dickenson and Rick Larson listed
Wyeast 1056 as the only yeast/bacteria for their blackberry pLambic
that placed second, but I'll try to get more info out of them.
Scott
------------------------------
End of Lambic Digest
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