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Lambic Digest #0913
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Date: Thu, 15 Aug 1996 00:30:06 -0600
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Subject: Lambic Digest #913 (August 15, 1996)
Lambic Digest #913 Thu 15 August 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Trappist Ale yeast (Dirk Houser)
Re: Red wine kills brain cells ... (Tom Fitzpatrick)
Re: Lambic Digest #912 (August 14, 1996) (Pencil bytes)
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Date: Wed, 14 Aug 1996 9:33:19 PDT
From: Dirk Houser <houser at aisf.com>
Subject: Trappist Ale yeast
Regardless of what others think of Wyeast, I'll continue to use where I feel
it's applicable. My other sources are Yeast Labs and my local microbrewery.
For anybody who may be interested.....
I got a description of the new yeast emailed to me. The description for
3787 Trappist High Gravity went as follows:
-- apparent attenuation; 75-80%
Robust top cropping yeast with phenolic character. Alcohol
Tolerance to 12% ideal for Biere de Garde, ferments dry with
rich ester profile and malty palate, medium flocculation.
I wasn't real sure what was meant my Robust. Well, I know now. I smacked
the pack on Monday. Tueday, very little swelling. Wednesday, slightly more.
Thursday, almost a full swell but not overly so(there was still some room left
for more swelling). This did not sit well with me but I decided to transfer
to a starter on Thursday, anyway. Friday morning, showed signs of a krausen
had risen and fallen with slow but steady airlock activity. Looked like some
slurry had formed on the bottom of the starter bottle(only 1.5 pts of liquid).
Saturday, the starter looked to have added to the slurry on the bottom.
I split this starter between two 6 gal carboys. By the end of the day, I had
about a 1/4 inch of krausen in the newly brewed beer. Two days later,
the krausen has dropped completely and the beer is clearing. This is
one of my fastest ferments. I would definitely consider this yeast Robust.
The ferment was at a rather warm temp. ~85F. I'm shooting for high esters.
I'll probably put this one away for a few months before tapping it to let the
spices mellow and the flavors blend. I tried Sweet Gale for the first time.
Any data points out there?? I could taste a difference but can't put it into
words.
- --
Dirk
------------------------------
Date: Wed, 14 Aug 1996 12:58:29 -0500 (CDT)
From: fitz at fasicsv.fnal.gov (Tom Fitzpatrick)
Subject: Re: Red wine kills brain cells ...
I normally wouldn't respond to morons who can't figure out how to use their
computers, but this guy crossed the line ... I think we should fill his
mailbox telling him about the latest TV re-runs we watched last night :)
>Date: Tue, 13 Aug 1996 17:42:20 GMT
>Subject: Re: Lambic Digest #911 (August 13, 1996)
>Stop mailing me! I hate beer! I drink wine!!! Wine, you hear me??
>Wine! Red freakin' wine! NOT BEER! Beer is for fat bozos!!! Fat
>slobs who sit around the house watching TV re-runs while the dog licks
>their feet.
As long as we're stereotyping ...
Red wine drinkers are pretentious, arrogant, snobs who spend their whole
life overcompensating for small appendages and even smaller powers of
reasoning. Read the instructions, IDIOT!!
>Send article submissions only to: lambic at longs.lance.colostate.edu
>Send all other administrative requests (subscribe/unsubscribe/change) to:
> lambic-request at longs.lance.colostate.edu
>Note that the request address is not an automated server. It forwards
>to a real person who may not be able to process the request immediately.
>Subscription changes often take 2-5 days, sometimes more.
There, I feel better now ...
Tom "I lick the DOGS feet" Fitzpatrick
------------------------------
Date: 15 Aug 96 01:33:12 EDT
From: Pencil bytes <102373.2076 at CompuServe.COM>
Subject: Re: Lambic Digest #912 (August 14, 1996)
Steven,
sb>>Stop mailing me! I hate beer! I drink wine!!! Wine, you hear me??
Wine! Red freakin' wine! NOT BEER! Beer is for fat bozos!!! Fat
slobs who sit around the house watching TV re-runs while the dog licks
their feet.<<
You are truly an idiot.
I'm 30 years old. I've been drinking legally for over 12 years. I'm 6'2"
tall, and weigh 175#s. My body fat is 5.8%, and my cholesterol is 131. I
have a professional degree in architecture, and own my own business. I
have traveled in the following countries on 3 separate occasions:
Austria
Belgium
Czech Republic
France
Germany
Greece
Hungary
Italy
Luxembourg
Netherlands
Russia
Slovac Republic
Switzerland
U.K.
(former) Yugoslavia
I have no dog, and I rarely watch TV.
Have you ever had Chimay White with Gorgonzola Cheese?
Have you ever had Mussels steamed in De Troch Traditional Gueuze?
Have you ever had a Beef Carbonnade simmered in Roman Dubbel?
Have you ever had Pate de Foie Gras accompanied by a Liefman's Oud
Bruin?
Have you ever seen the deep ruby red color of a Frank Boon Kriek on tap?
Have you ever shared a 1.5L corked and caged bottle of Duvel with
friends during a birthday celebration?
Have you ever experienced the rich plum and raisin notes of a La Trappe
Quadrupel?
Have you ever had a Celis White on a warm Summer evening?
Have you ever tried to decipher the melange of spices in a Saison?
Have you ever wondered why one 12oz bottle of Orval costs $4.50 in a
liquor store?
Have you ever seen an unhappy face in a Brueghel painting?
Have you ever been to the Kulminator in Antwerp and seen a vintage list
of Chimay Blue for every year for the last 15 years?
Have you ever had a tap Rodenbach as an aperitif before a meal of lamb
in a Kellar bar in Bruges that has been there for 4 centuries?
Of course not. You're an ignoramus.
The people of this list are passionate and well versed in beer, and many
in wine, too. Many of the characters that exist in wine, are present in
beer, especially of those that this forum is dedicated to: Belgian style
beers, and lambics in particular. By experiencing and trying to
reproduce these beers, and the resulting discussion here, we all gain a
better understanding of what it means for an area to produce a product
that is inherently about the region that it came from, and the history
that it represents.
As far as unsubscribing from the list, here are the instructions that
are included with every post:
Send all other administrative requests (subscribe/unsubscribe/change)
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Note that the request address is not an automated server. It forwards
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Send a kind note that simply says, "Please unsubscribe me." The rest
will be taken care of for you within a week. If it doesn't, send another
message with the same message. It *will* get done.
Cheers,
Andrew
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End of Lambic Digest
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