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Lambic Digest #0945
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Date: Sat, 21 Sep 1996 00:30:08 -0600
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Subject: Lambic Digest #945 (September 21, 1996)
Lambic Digest #945 Sat 21 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #944 (September 20, 1996) (Evan Medley)
unsubscribe (Jim Liddil)
Unsubscribes (Jeremy Bergsman)
Pencil Bits. (Russell Mast)
Culturing multistrain yeast (Jacques Bourdouxhe)
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----------------------------------------------------------------------
Date: Fri, 20 Sep 1996 10:49:58 -0400
From: Evan Medley <medles00 at wfu.edu>
Subject: Re: Lambic Digest #944 (September 20, 1996)
unsubscribe
end
------------------------------
Date: Fri, 20 Sep 1996 8:02:04 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: unsubscribe
> From: George_De_Piro at berlex.com (George De Piro)
> Subject: Aging hops
> Should I let them sit at a warmer temp for another couple of years, or
> leave them in the cold?
The belgians store them at room temp. Me I store them outside at ambient temp
(80-120 F). Works for me.
I know you don't have full web access, but lynx should work to view most of the
stuff at the new lambc faq site. See header for url.
Also I know I said a lower gravity. Soemthing like 1035 should work. Agar
paltes have the advantage of allowing you to sperate out the yeast from any
contaminants.
> From: gregory.saylin at lw.com
> Subject: Re: Lambic Digest #943 (September 19, 1996)
>
>
>
> I do not want to receive any of your newsletters. I have asked to be removed
> and I do not want to be troubled further!!!!!
>
Well to bad. you keep sending your unsubscribe request to the worng address.
Take a deep breath and read the digest header for where to send unsubscribe
requests. Would you like Tolstoy also?
> From: CLASSEN DANIEL SCOTT <classen at ucsu.Colorado.EDU>
> Subject: champagne corker
>
> Does anybody out there know where to get a machine which will put corks
> into champagne bottles or other various Belgian beer bottles? I would very
> much like to encase my plambics in an authentic corked bottle for
> conditioning. Your help on this matter is greatly appreciated
I use a standard hand operated corker with #10 corks. Of course I now have 50
punts full of beer that needs alot of aging.
> From: Pencil bytes <102373.2076 at CompuServe.COM>
> Subject: Re: Lambic Vinagrette
> That's right, not *one* response. Hello? Anybody *been* to a Trappist
> monastery and tried the house brew to be served with meals?
I have not been there. I have had the witkap pater enkel. Nice beer and
theyeast makes a very nice beer.
> FYI, for anybody who wants to use the Head Start De Saison yeast, expect an 80
> - 84% apparent attenuation rate.
Why pay for only yeast? Buy a bottle of Siason Dupont and use the dregs.
Jim
------------------------------
Date: Fri, 20 Sep 1996 07:53:59 -0800
From: Jeremy Bergsman <jeremybb at leland.stanford.edu>
Subject: Unsubscribes
I had a thought: maybe the link on the web page to
lambic-request is part of the problem. Maybe
people are surfing by, click on that, and
subscribe. They would have to enter something
manually that would indicate that they wanted to
subscribe, all they get is a blank email with the
right address from the link, but it would explain
why there are all these people who don't even seem
to understand what they are getting.
In case anyone is interested, here are the access
stats for August. 37 people accessed the net page.
*************
16 /~jeremybb/lambic/books.html
26 /~jeremybb/lambic/bugs.html
103 /~jeremybb/lambic/farside.jpg
1 /~jeremybb/lambic/farside.tif
38 /~jeremybb/lambic/intro.html
133 /~jeremybb/lambic/lambic.html
28 /~jeremybb/lambic/making.html
28 /~jeremybb/lambic/materials.html
37 /~jeremybb/lambic/net.html <--------
5 /~jeremybb/lambic/oldfaq.txt
2 /~jeremybb/lambic/percent.html
15 /~jeremybb/lambic/sanitation.html
43 /~jeremybb/lambic/tasting.html
9 /~jeremybb/lambic/words.html
7 /~jeremybb/lambic/wyeast.letter.txt
*************
Who does the signing up and how explicit does the request
have to be to get signed up?
Another idea: does someone who unsubscribes get an
automatic reply reminding him/her that it may take
a few days?
- --
Jeremy Bergsman
mailto:jeremybb at leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
Date: Fri, 20 Sep 1996 12:07:52 -0500
From: Russell Mast <rmast at fnbc.com>
Subject: Pencil Bits.
> From: gregory.saylin at lw.com
> Subject: Re: Lambic Digest #943 (September 19, 1996)
>
>
>
> I do not want to receive any of your newsletters. I have asked to be removed
> and I do not want to be troubled further!!!!!
>
>
> ______________________________ Reply Separator _________________________________
> Subject: Lambic Digest #943 (September 19, 1996)
Entire text of LD 943 removed.
AAAAHHHHH!!!!!!!!!!!! Somebody, please please please. TOLSTOY HIM!!!!
Whew. Nice to get that out of my system. Maybe I should send him the
complete "Day of The Barney" apocolytic trilogy detailing how Barney the
Purple Dinosaur takes over the world. Maybe he still wouldn't learn
anything from the experience anyway. Still, it'd be a nice way to blow
off steam. I think I've just invented a new verb. You heard it hear first.
(Well, *I* did anyway, someone may well have invented it years ago.)
> From: Pencil bytes <102373.2076 at CompuServe.COM>
> Subject: Re: Lambic Vinagrette
>
> Russell writes:
>
> > My main worry now is that I'm basically just making fancy malt vinegar.
> I have made many a vinagrette with my pGueuze. I even mentioned this to
> Michael Jackson who asked how it was. Basically, the oil really cuts the
> acidity down. You'll have to "spike" it with Malt Vinegar to get the balance
> right with the correct texture from the oil.
Again, I'm worried that what I'm making won't need spiking, if you see what
I'm saying here.
> I have also made marinades for fish with my pGueuze. The flavor is unique, and
> very tasty.
>
> On another topic: Here's my chart of the private and LD responses to my
> inquiry regarding Enkels:
> That's right, not *one* response. Hello?
I saw three or four responses. (Several times each due to rude idiot bastards
mailbombing the digest back onto itself AHH AHH AHH AHH!!!) Ahem, sorry.
> FYI, for anybody who wants to use the Head Start De Saison yeast, expect an 80
> - 84% apparent attenuation rate.
Wooo. Well, I just entered that category myself. Thanks.
I'm off to a ufologist rally. (Strictly as an observer, of course.)
-R
------------------------------
Date: Fri, 20 Sep 1996 13:43:22 -0400
From: bourdouj at ERE.UMontreal.CA (Jacques Bourdouxhe)
Subject: Culturing multistrain yeast
Hi master brewers,
My question is not exactly about Lambic (sorry) but I think you are the
only experts able to help me.
I would like to culture the Wyeast British ale #1098.It is suposed to be
from Whitbread.
Questions:
1)Is it really a multistrain yeast?
2)If I propagate a multistrain yeast,will the ratio strain A/strain B
change when I transfer from one agar slant to another?
I want to brew a witbier for my wife ( she doesn't like hoppy beer ),could
you please help me what is the difference between Wyeast#3944 Belgian
witbier and Wyeast#3942 Belgian wheat? are they multistrain?
Thank's in advance for any answer I could get.
Some genetic mutation took place inside my body: I was born in Belgium, but
I love Pale Ale !
Jacques
In Montreal
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End of Lambic Digest
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