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Lambic Digest #0912
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Date: Wed, 14 Aug 1996 00:30:07 -0600
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Subject: Lambic Digest #912 (August 14, 1996)
Lambic Digest #912 Wed 14 August 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #910 (August 10, 1996) ("G. T. Leigh")
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----------------------------------------------------------------------
Date: Tue, 13 Aug 1996 03:34:14 -0400 (EDT)
From: "G. T. Leigh" <gl17833 at appstate.campus.mci.net>
Subject: Re: Lambic Digest #910 (August 10, 1996)
UNSUBSCRIBE At 12:30 AM 8/10/96 -0600, you wrote:
>
>
>Lambic Digest #910 Sat 10 August 1996
>
>
> Forum on Lambic Beers (and other Belgian beer styles)
> Mike Sharp, Digest Coordinator
>
>
>Contents:
> Reply to yeast reply (BOYCOTT EXXON - REMEMBER VALDEZ)
> belgian yeast ids ("Babinec, Tony")
>
>
>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: Fri, 09 Aug 1996 08:29:00 -0400
>From: ambroser at apollo.dml.georgetown.edu (BOYCOTT EXXON - REMEMBER VALDEZ)
>Subject: Reply to yeast reply
>
>Dirk wrote:
>Should I use......or perhaps.....Wait! There's......
>
>
>Jim wrote:
>
>....culture your own yeast. Don't use any of the above mentioned products.
>
>Just because YOU don't like Wyeast doesn't mean everyone should stop using it.
>I boycott EXXON gasoline because of the Valdez accident, by I don't go around
>telling people not to use it, just because I hate it.
>
>I just had to put my $.02 in. Now I feel better.
>
>------------------------------
>
>Date: Fri, 09 Aug 96 08:50:00 cdt
>From: "Babinec, Tony" <tony at spss.com>
>Subject: belgian yeast ids
>
>
>The following are tentative (speculative) yeast ids. Comments
>and corrections are welcome.
>
>Wyeast 1214 Belgian ale yeast is purportedly Chimay.
>Brewers have had mixed results with this yeast.
>YCKC "Trappe" is Chimay, and has nice flavoring properties.
>
>Wyeast 1388 Belgian strong ale yeast is purportedly Duvel.
>Duvel is fermented with 2 yeasts in separate worts, then
>blended, filtered, and re-inoculated with one of the two yeasts.
>This would seem to be that one.
>
>Wyeast 1762 Belgian Abbey II is purportedly Rochefort.
>YCKC has Rochefort in its collection, probably via
>BURP.
>
>Wyeast 3787 Trappist high gravity is purportedly Westmalle.
>Westmalle has been floating around homebrewer circles in
>the last year (Wow! THE yeast for Tripels.)
>
>Other yeasts to try are
>
> - Chouffe, available from YCKC or Jeff Frane;
> - De Koninck, available from YCKC or Brewers Resource (Belgian #1);
> - "B1," a high-temperature-tolerant Belgian ale yeast, from YCKC.
>
>------------------------------
>
>
>End of Lambic Digest
>************************
>-------
>
>
>
George T. Leigh<gl17833 at appstate.campus.mci.net
------------------------------
End of Lambic Digest
************************
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