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Lambic Digest #0960
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Date: Wed, 9 Oct 1996 00:30:06 -0600
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Subject: Lambic Digest #960 (October 09, 1996)
Lambic Digest #960 Wed 09 October 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Troy's fallen pellicle (Troy Jesse)
Brewferm (Terry White)
Lambic microbiotae (Todd Gierman)
Westmalle Trippel (MaltyDog)
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Date: Tue, 8 Oct 1996 10:19:57 +0800
From: tjesse at students.uiuc.edu (Troy Jesse)
Subject: Troy's fallen pellicle
>I've had em breakup and fall to the bottom. This seems to be co-incident
>with ones that form early and *may* not be the same critter as the one that
>tends to develop after many months. Try a sample! My current kreik
>style pellicles have settled but the flavor profiles are quite nice (if
>ya like hard lambics).
-john
Well, I made this with a mixed culture of some of our club's Boon and
Hanssen's. It seemed to have pretty good activity in the first couple of
months. I tried a sample the other day actually, and it wasn't very sour.
It had what I would consider some lambic character, but extremely subdued.
-Troy
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Date: Tue, 08 Oct 1996 12:44:09 -0700
From: Terry White <brew at buffnet.net>
Subject: Brewferm
OK, I know this is probably the lamest excuse for a Lambic you guys ever
heard but... I made a Brewferm Kriek kit. I used 1 lb of amber Belgian
candy sugar and Wyeast 3278 Belgin Lambic blend. I always heard that
Lambics could stay in the secondary a long time. Mines been in the
secondary for about a month and a half. I noticed about 2 days ago that
there is a white powdery mold starting to spot the top of the beer, did I
let it sit in the secondary or is it supposed to do this? The big
question. Do I have to dump it :(
TIA
Terry
------------------------------
Date: Tue, 8 Oct 1996 13:02:02 -0400 (EDT)
From: Todd Gierman <tmgierma at acpub.duke.edu>
Subject: Lambic microbiotae
Just as a follow up to the somewhat incomplete list that I posted
concerning bottle conditioned Belgian beers, I should point out that I have
experience culturing and brewing with Boon and Cantillon bottle
cultures. I think that it is pretty clear that Boon is no longer bottling
with Brettanomyces. The gueuze and the Mariage Parfaits appear to be bottled
with S. cerevisiae. The Boon gueuze culture that I have is from a
bottling of over three years ago. The Pertotale (faro) was also bottled
until a couple of years ago with a full complement of microbes, making it
quite nice when properly aged. I haven't been able to get anything but S.
cerevisiae from Boon in the past two years. Cantillon has a full
complement of microbes, though not always viable. Lindemanns Cuvee Rene
has me puzzled: I received a bottle culture from a friend and found that
it contained only S. cerevisiae and lactobacillus; examining the dregs
of a bottle that I had purchased I found Brett, S. cerevisiae and lactos,
but could not revive any of them. My information regarding Hansens and
DeTroch is second hand. I have no information regarding Oud Beersel.
Todd
------------------------------
Date: Tue, 8 Oct 1996 13:24:26 -0400
From: MaltyDog at aol.com
Subject: Westmalle Trippel
This is in the "Other Belgian Beers" Category.
Does anyone out there have any specifications for Westmalle Trippel. I'm
particularly interested in
the IBU's. Michael Jackson mentioned, in passing, in the "Great Beers of
Belgium" book that the
bitterness units of the Trippel was in the 40's. On the other hand, the AHA
style guidelines lists a
maximum bitterness of 25 for a Trippel. Since Westmalle basically invented
the Trippel style, I
should think the style guidelines should include them.
So, who's right: Michael Jackson, the AHA, or neither? What are the
bitterness units of Westmalle
Trippel? Other specs for the Trippel (and the Dubbel for that matter) would
be appreciated.
Thanks in advance for your help,
Bill Coleman
MaltyDog at aol.com
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End of Lambic Digest
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