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Lambic Digest #0919

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Lambic Digest
 · 8 months ago

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Subject: Lambic Digest #919 (August 21, 1996)






Lambic Digest #919 Wed 21 August 1996




Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator




Contents:
Re: Oud Bruin yeast (Scott Bickham)




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----------------------------------------------------------------------


Date: Tue, 20 Aug 1996 09:01:39 -0400 (EDT)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Re: Oud Bruin yeast


Christopher wrote:


> >I have had excellent results with Head Start #320 (a combination
> >of "lactic acid bacilli and yeast strain and a separate strong fermenting
> >yeast mixture"). Plan to let this one ferment at its own rate... my first
> >batch took a while to kick into vigorous fermentation in the primary.
> >Left it in the secondary for four months. Won my first Best of Show ever
> >with the results in May. <^_^> Contact Brian Nummer at 706-5484-7051.


I've tasted some good beers made with this yeast, but in my first
attempt, lack of patience and cool fermentation temperatures
produced a beer that was less than interesting. My latest effort is
hopefully more along the lines of Goudenband. I had a few gallons
of a soured dunkelweizen, so I brewed a 5 gallon batch of a dark,
malty beer, added a gallon of the sour beer during the last
30 minutes of the boil to pasteurize it, then cooled and pitched
the Liefman's yeast I got from YCKCo. This yeast seemed pretty
neutral by Belgian standards and probably isn't their primary
yeast, but it was worth a try. It's been in the secondary for
about three weeks now, and it has a nice level of sourness but
not the complexity I had hoped. Pastuerizing the sour beer did
seem to be effective without producing off-flavors, so I might
use the same method to get controlled levels of sourness in
my witbiers.


Other experiments in progress include a peach pLambic with 15# of
freestone peaches per 5 gallons and 5 gallons with a hodgepodge
of fruit additives that I'll leave in the corner until January.
If anyone else uses peaches, beware of the explosive secondary
fermentation!


Scott
- --
========================================================================
Naval Research Laboratory, Code 6691 E-mail: bickham at dave.nrl.navy.mil
Complex Systems Theory Branch Home or BJCP: 7507 Swan Point Way
Washington, D.C 20375 Columbia, MD 21045
(202) 404-8632 FAX: (202) 404-7546 (410) 290-7721
=========================================================================


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End of Lambic Digest
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