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Date: Thu, 22 Aug 1996 00:30:07 -0600
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Subject: Lambic Digest #920 (August 22, 1996)
Lambic Digest #920 Thu 22 August 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Oud Bruin yeast (Todd Gierman)
UV aging of hops ? (JUKNALIS)
Liefmans Yeast (Jim Busch)
Re: Lambic Digest #915 (August 17, 1996) (Chuck Brown)
Re: Lambic Digest #919 (August 21, 1996) (DMarsh352)
Re: Lambic Digest #918 (August 20, 1996) (Narssis)
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----------------------------------------------------------------------
Date: Wed, 21 Aug 1996 07:23:36 -0400 (EDT)
From: Todd Gierman <tmgierma at acpub.duke.edu>
Subject: Oud Bruin yeast
> Date: Tue, 20 Aug 1996 09:01:39 -0400 (EDT)
> From: Scott Bickham <bickham at dave.nrl.navy.mil>
> Subject: Re: Oud Bruin yeast
>
>
> I've tasted some good beers made with this yeast, but in my first
> attempt, lack of patience and cool fermentation temperatures
> produced a beer that was less than interesting. My latest effort is
> hopefully more along the lines of Goudenband. I had a few gallons
> of a soured dunkelweizen, so I brewed a 5 gallon batch of a dark,
> malty beer, added a gallon of the sour beer during the last
> 30 minutes of the boil to pasteurize it, then cooled and pitched
> the Liefman's yeast I got from YCKCo. This yeast seemed pretty
> neutral by Belgian standards and probably isn't their primary
> yeast, but it was worth a try. It's been in the secondary for
> about three weeks now, and it has a nice level of sourness but
> not the complexity I had hoped. Pastuerizing the sour beer did
> seem to be effective without producing off-flavors, so I might
> use the same method to get controlled levels of sourness in
> my witbiers.
>
I, too, have used this yeast, though without connection to the YCKCo.
(but I know for certain that it was the same yeast). I agree with Scott
- nothing special about this yeast. Use it so that you can say that you
used it. Alternatively, use it to make a tripel. It seems that Scott is
indeed headed for a Liefmans-type Oud bruin. If you're shooting for a
Rodenbach Grand Cru-like beer, then think "lambic". Use any old
combination of S. cerevisiae, lactobacillus/pediococcous, and
Brettanomyces. Look for long fermentations and superattenuation.
Consider blending, but don't use old hops, just lower the IBUs to around
16. I am sure others could give a better approximation of the grainbill
than I can at the moment. The Brett will likely provide the acetic
undertones that are considered essential by some tasters, but apparently
missed by others.
Todd
------------------------------
Date: Wed, 21 Aug 1996 08:14:20 -0500 (EST)
From: JUKNALIS <juknalis at ARSERRC.Gov>
Subject: UV aging of hops ?
Hi,
has anyone experimented with exposing hops (fresh or pellet) to
UV light to speed up the aging process? I have access to a few
industrial strength UV illuminators & was going to give it a try.
Joe Uknalis
------------------------------
Date: Wed, 21 Aug 1996 09:19:43 -0400 (EDT)
From: Jim Busch <busch at eosdev2.gsfc.nasa.gov>
Subject: Liefmans Yeast
Scott wrote:
<30 minutes of the boil to pasteurize it, then cooled and pitched
<the Liefman's yeast I got from YCKCo. This yeast seemed pretty
<neutral by Belgian standards and probably isn't their primary
<yeast, but it was worth a try.
Unless Dr. Dan has replaced the strain I harvested off of the open
fermenter at Liefmans, it is the primary strain. The primary strain
is not an aggressive yeast, the character is left for the lactic
producing organisms. I top cropped from a fermenter in high krausen
so it is just the normal top fermenting yeast.
<My latest effort is
<hopefully more along the lines of Goudenband.
Hopefully the original and not that bastardization of Goudenband that
they were making a year ago! (8% ABV, in the new stuff, little to no
sour character)
Jim Busch
------------------------------
Date: Wed, 21 Aug 1996 17:31:31 -0400
From: chbrown at csra.net (Chuck Brown)
Subject: Re: Lambic Digest #915 (August 17, 1996)
unsubscribe
------------------------------
Date: Wed, 21 Aug 1996 21:59:45 -0400
From: DMarsh352 at aol.com
Subject: Re: Lambic Digest #919 (August 21, 1996)
Please remove me from your daily missives, I only wanted to purchase (if
possible) some lambic. I don't need the daily updates or have interest in
the brewing process. Thanks anyway!
------------------------------
Date: Wed, 21 Aug 1996 23:35:29 -0400
From: Narssis at aol.com
Subject: Re: Lambic Digest #918 (August 20, 1996)
unsubscribe
------------------------------
End of Lambic Digest
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