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Lambic Digest #0941
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Date: Tue, 17 Sep 1996 00:30:12 -0600
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Subject: Lambic Digest #941 (September 17, 1996)
Lambic Digest #941 Tue 17 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Plastic fermentor thickness, pitching rate (Vintage Cellar)
a call for proposals (Mike Sharp)
Gueuze storage (korz)
Gimme' Sour (DAVE SAPSIS)
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Date: Mon, 16 Sep 1996 11:40:54 -0400 (EDT)
From: Vintage Cellar <vcellar at nrv.net>
Subject: Plastic fermentor thickness, pitching rate
I am planning to brew a 30 gallon run of plambic and need to get a
fermentor. I am planning to go plastic due to lack of funds. I have
catalogs from several plastic companies. They offer varying thicknesses.
Is there an optimal thickness allowing similar oxidation to that of oak casks?
Also, what is the optimal pitching rate for the saccharomyces? TIA.
Kenny
------------------------------
Date: Mon, 16 Sep 96 11:49:13 PDT
From: msharp at synopsys.com (Mike Sharp)
Subject: a call for proposals
Folks,
I'm sure quite a number of you are as annoyed as I am with the
unsubscribe requests that have composed the majority of the
digests in the past few months. Alas, I believe this is a side-effect
of the growth of the net and the changing proportion of net-literate
to net-illiterate users. I would like to solicit proposals as
to how to deal with this. I will offer the following to get the
discussion going.
1. the "respond to" address is always set to lambic-request
2. restricted membership (i.e. anyone who can convince me
they have a clue and will play nice and/or referals from
people I know who will guarantee a new subscriber has a clue)
3. full moderation (volunteers?)
4. mailing the full works of Tolstoy to anyone who sends
an "unsubscribe" message to the mailing list... 8-)
5. disband the digest
--Mike (attempting to be a benevolent digest dictator 8-)
p.s. I'd also like to hear from anyone who may be willing to take the
digest onto their "majordomo" so I don't have to deal with the
subscription requests by hand.
------------------------------
Date: Mon, 16 Sep 96 12:22:04 CDT
From: korz at pubs.ih.lucent.com
Subject: Gueuze storage
The bottle of 17-year-old Cantillon Gueuze I had at the brewery
was outstanding and to the best of my knowledge Jean-Pierre stores
all of his bottles on their sides.
Al.
------------------------------
Date: Mon, 16 Sep 1996 17:00:04 -0700
From: DAVE_SAPSIS at fire.ca.gov (DAVE SAPSIS)
Subject: Gimme' Sour
Russell writes of his young (~5 month old) plambic being "painfully
sour". He did indeed obtain some cultures from me, that in turn were
from our esteemed Janitor, Mike Sharp. The wierd thing is, my own
plambics, made with these very cultures (ranging in age from 7-9
months) are basically void of any appreciable acid, but have
pronounced Brett. Given the standard littany of succession, with
Brett following lactic acid bacteria, I was pretty concerned.
However, I have since talked with a number of more experienced folks
who indicated that often you wont get any acid for a year or more, and
to hell with linear succession. What does appear to be a reasonable
generality concerning the nature of the biochemical reactions in
lambic is that the fewer the generalities you need to believe in the
better.
However, Russell -- get me some cultures back just in case! ;->
cheers,
--dave Dave_Sapsis at fire.ca.gov
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End of Lambic Digest
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