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Date: Fri, 9 Aug 1996 00:30:06 -0600
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Subject: Lambic Digest #909 (August 09, 1996)
Lambic Digest #909 Fri 09 August 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
yeast (Jim Liddil)
Re: Lambic Digest #908 (August 08, 1996) ("Double Springs Homebrew Supp.")
Send article submissions only to: lambic at longs.lance.colostate.edu
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Back issues are available by mail; send empty message with subject 'HELP' to:
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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, 8 Aug 1996 7:51:54 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: yeast
Dirk wrote:
> Should I use the Belgian Strong Ale yeast? or perhaps the
> Abbey Ale yeast? Wait.... there's an Abbey Ale II also!!!! And a Trappist
> Ale yeast!?!? Well I figure I couldn't go wrong with the Trappist
> yeast and I'll get a copy of the yeast FAQ to figure the rest of these out.
> What I found on the net hasn't been updated to include these and other
> new Wyeasts strains of yeast. Can anyone enlighten me on what is used for
> what, flavor profiles, or maybe update the yeast FAQ?
>
> If there is something pre-existing on the net, please point me to it and
> I'll go away.
There is lots of stuff on the net about learning to culture your own yeast.
Don't use any of the above mentioned products.
Jim
Just Say No to Wyeast
------------------------------
Date: Thu, 8 Aug 1996 09:03:58 -0700 (PDT)
From: "Double Springs Homebrew Supp." <homebrew at GOLDRUSH.COM>
Subject: Re: Lambic Digest #908 (August 08, 1996)
At 12:30 AM 8/8/96 -0600, you wrote:
>
>
>Lambic Digest #908 Thu 08 August 1996
>
>
> Forum on Lambic Beers (and other Belgian beer styles)
> Mike Sharp, Digest Coordinator
>
>
>Contents:
> Yeasts (Dirk Houser)
>
>
>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, 07 Aug 1996 9:28:00 PDT
>From: Dirk Houser <houser at aisf.com>
>Subject: Yeasts
>
>Stopped by my neighborhood brew store and picked up some yeast for an
>abbey/trappist/double/special I plan to make this weekend. What to pick?
>Suddenly I'm confronted with more choices than I seem to remember just
>a few months ago. I guess the regular belgian ale yeast just isn't good
>enough anymore. Should I use the Belgian Strong Ale yeast? or perhaps the
>Abbey Ale yeast? Wait.... there's an Abbey Ale II also!!!! And a Trappist
>Ale yeast!?!? Well I figure I couldn't go wrong with the Trappist
>yeast and I'll get a copy of the yeast FAQ to figure the rest of these out.
>What I found on the net hasn't been updated to include these and other
>new Wyeasts strains of yeast. Can anyone enlighten me on what is used for
>what, flavor profiles, or maybe update the yeast FAQ?
>
>If there is something pre-existing on the net, please point me to it and
>I'll go away.
>- --
>Thank,
>
>Dirk Houser
>
>
>------------------------------
>
>
>End of Lambic Digest
>************************
>-------
>
>
>Dirk Houser, a little info on wyeast brands. 1214 Belgian ale yeast Abbey
style, suitable for high gravity beers. estery. 1388 Belgian strong ale:
robust flavor, moderate to high alcohol tolerance, fruity nose and palate,
dry, tart finish. 1762 Belgian abbey 11 high gravity yeast with distinct
warming character from ethanol production. slightly fruity with dry finish
3787 Trappist high gravity: robust, phenolic character, alcohol tolerance to
12% ideal for biere de garde. ferments dry with rich ester profile and malty
palate (listed under wheat yeasts).
There may just be more yeasts available than absolutly necessary. One thing
you"ll notice, these are all high gravity, ester producing, ale yeasts, some
tart and some dry. I've produced an interesting double (dubble) just by
using an old but well maintained pilsner yeast of about 10 months, the beer
was dry, slightly fruity, with a spicy nose. O.G. 1.072 T.G. 1.017
Do you have the book, Belgian ale? (classic beer styles #6 by Pierre Rajotte)
It may help you decide which style to go for, then, which yeast.
------------------------------
End of Lambic Digest
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