Copy Link
Add to Bookmark
Report

Lambic Digest #0919

eZine's profile picture
Published in 
Lambic Digest
 · 11 Apr 2024

Return-Path: postmaster at lance.colostate.edu 
Received: from srvr8.engin.umich.edu (root at srvr8.engin.umich.edu [141.212.2.81]) by srvr5.engin.umich.edu (8.7.5/8.7.3) with ESMTP id DAA14012 for <spencer at srvr5.engin.umich.edu>; Wed, 21 Aug 1996 03:15:14 -0400 (EDT)
Received: from twins.rs.itd.umich.edu (twins.rs.itd.umich.edu [141.211.83.39]) by srvr8.engin.umich.edu (8.7.4/8.7.3) with ESMTP id DAA14047 for <spencer at engin.umich.edu>; Wed, 21 Aug 1996 03:15:13 -0400 (EDT)
Received: by twins.rs.itd.umich.edu (8.7.5/2.2)
with X.500 id DAA25574; Wed, 21 Aug 1996 03:15:12 -0400 (EDT)
Received: from longs.lance.colostate.edu by twins.rs.itd.umich.edu (8.7.5/2.2)
with SMTP id DAA25564; Wed, 21 Aug 1996 03:15:11 -0400 (EDT)
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA19180 for reallambic at longs.lance.colostate.edu; Wed, 21 Aug 1996 00:30:05 -0600
Date: Wed, 21 Aug 1996 00:30:05 -0600
Message-Id: <199608210630.AAA19180 at longs.lance.colostate.edu>
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Reply-to: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at lance.colostate.edu
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)




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: 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
=========================================================================


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




End of Lambic Digest
************************
-------

← previous
next →
loading
sending ...
New to Neperos ? Sign Up for free
download Neperos App from Google Play
install Neperos as PWA

Let's discover also

Recent Articles

Recent Comments

Neperos cookies
This website uses cookies to store your preferences and improve the service. Cookies authorization will allow me and / or my partners to process personal data such as browsing behaviour.

By pressing OK you agree to the Terms of Service and acknowledge the Privacy Policy

By pressing REJECT you will be able to continue to use Neperos (like read articles or write comments) but some important cookies will not be set. This may affect certain features and functions of the platform.
OK
REJECT