Copy Link
Add to Bookmark
Report
Lambic Digest #0914
Return-Path: postmaster at lance.colostate.edu
Received: from srvr8.engin.umich.edu (root at srvr8.engin.umich.edu [141.212.2.81]) by srvr5.engin.umich.edu (8.7.5/8.7.3) with ESMTP id DAA21029 for <spencer at srvr5.engin.umich.edu>; Fri, 16 Aug 1996 03:05:29 -0400 (EDT)
Received: from redheat.rs.itd.umich.edu (redheat.rs.itd.umich.edu [141.211.83.36]) by srvr8.engin.umich.edu (8.7.4/8.7.3) with ESMTP id DAA08702 for <spencer at engin.umich.edu>; Fri, 16 Aug 1996 03:05:29 -0400 (EDT)
Received: by redheat.rs.itd.umich.edu (8.7.5/2.2)
with X.500 id DAA20600; Fri, 16 Aug 1996 03:05:28 -0400 (EDT)
Received: from longs.lance.colostate.edu by redheat.rs.itd.umich.edu (8.7.5/2.2)
with SMTP id DAA20595; Fri, 16 Aug 1996 03:05:27 -0400 (EDT)
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA19314 for reallambic at longs.lance.colostate.edu; Fri, 16 Aug 1996 00:30:08 -0600
Date: Fri, 16 Aug 1996 00:30:08 -0600
Message-Id: <199608160630.AAA19314 at longs.lance.colostate.edu>
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Reply-to: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at lance.colostate.edu
Subject: Lambic Digest #914 (August 16, 1996)
Lambic Digest #914 Fri 16 August 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #913 (August 15, 1996) (Joe Prichard)
High Temp Ferment (Norman Dickenson)
dont leave your terminal unguarded! (isenhour)
Messages to Craig Coben (James Japal)
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.
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at longs.lance.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at longs.lance.colostate.edu).
A new FAQ is under construction at:
http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
----------------------------------------------------------------------
Date: Thu, 15 Aug 1996 09:15:35 -0500
From: Joe Prichard <petes at icok.net>
Subject: Re: Lambic Digest #913 (August 15, 1996)
subscription requests only - do not post here wrote:
>
> 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)
>
> 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.
>
> Back issues are available by mail; send empty message with subject 'HELP' to:
> netlib at longs.lance.colostate.edu
> Phil Seitz' series on Brewing Belgian Beer is available; the index
> from the archives lists individual topics and the complete set.
> Start with the help message above then request the index.
> A FAQ is also available by netlib; say 'send faq from lambic' as the
> subject or body of your message (to netlib at longs.lance.colostate.edu).
> A new FAQ is under construction at:
> http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
>
> ----------------------------------------------------------------------
>
> 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)
> 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.
>
> 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
>
> ------------------------------
>
> End of Lambic Digest
> ************************
> -------
TO WHOM IT MIGHT CONCERN!!
PLEASE REMOVE petes at icok.net FROM THE LAMBIC DIGEST LIST!!!!!!!
------------------------------
Date: Thu, 15 Aug 1996 07:37:36 -0700
From: Norman Dickenson <norman.dickenson at sonoma.edu>
Subject: High Temp Ferment
Subject: Time: 7:19 AM
OFFICE MEMO High Temp Ferment Date: 8/15/96
In LD #913 Dirk Houser shared
>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.
While I'm sure high esters will be achieved, I'm afraid high levels of
fusil alcohols also will be achieved. Does Dirk care to offer his
impressions of the finished product's taste profile?
-norman-
------------------------------
Date: Thu, 15 Aug 1996 11:03:39 -0500 (CDT)
From: isenhour at uiuc.edu
Subject: dont leave your terminal unguarded!
Re: the red wine message
Its pretty common (especially for students) for oddball messages like this
to be sent without the owners permission. You leave your terminal for a
second and somebody does a nasty send for you. This gets the person
flamed to death.
As long as I'm here...
I have a great Blanch De Bruges yeast I got out of a few 25 cl bottles of
very fresh stuff. I scaled it up to 217 gallons and when I drop it to the
serving tank I want to harvest a big yeast slug. I'd like to snarf about
2 liters of slurry. What I want to know is will that volume store well
(about 300 days) in storage at -70? I've never tried to save a large
quantity before.
I also have a nice starter of St. Feuillien, which has turned out really
spicy, just like the bottles (again 25 cl). Anybody used it? The pale
is wonderful, the dark one is ok.
I got a starter of Orval going from about a case of bottles and it smells
very Orval like, and I'm getting a nice biomass built up. So far the
starter taste is not as great as the smell. I am considering blending the
St. F. in with the Orval to add complexity, wondering if anybody has mixed
Orval with other yeasts? I could go with something mild like Sierra
Nevada as a blend. (these starters are all 5 gallon - I'm hoping to
scale up to pub size and get some decent belgian styles).
tnx,
-john
- --
John Isenhour "unix is not your mother"
Library & Information Science isenhour at uiuc.edu
Joe's Brewery, Champaign IL Brewmaster/National Judge/ASBC/IBS
------------------------------
Date: Thu, 15 Aug 1996 10:45:14 -0600
From: James Japal <JAPALJ at sullcrom.com>
Subject: Messages to Craig Coben
Several messages sent to Craig Coben by you were not delivered
because they have content which cannot be handled by our EMail
system. The messages are causing our EMail server to stop functioning
until we delete your file from our system. Please stop sending these
messages until we can find a solution to the problem.
Thanks,
James Japal
------------------------------
End of Lambic Digest
************************
-------
