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Date: Wed, 24 Jul 1996 00:30:06 -0600
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Subject: Lambic Digest #903 (July 24, 1996)
Lambic Digest #903 Wed 24 July 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Unsubscribe (Dave Kelley)
Boiling. (rmast)
Pdiococcus and dextrins (Jim Liddil)
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Date: Tue, 23 Jul 1996 08:43:59 -0500
From: djkelley at MindSpring.COM (Dave Kelley)
Subject: Unsubscribe
Unsubscribe <djkelley at mindspring.com>
end
Now Serving At: http://www.mindspring.com/~djkelley/Kelley's-Pub.html
------------------------------
Date: Tue, 23 Jul 1996 09:43:48 -0500
From: rmast at fnbc.com
Subject: Boiling.
> Date: Mon, 22 Jul 1996 09:28:56 -0400 (EDT)
> From: Scott Bickham <bickham at dave.nrl.navy.mil>
> Subject: Re: lactocapsules
>
> Boiling will kill the bacteria, but there will also
> be some oxidation. I haven't tried this myself, but I have tasted
> some low-alcohol homebrew which was produced by evaporating the EtOH
> while simmering, and there was a substantial stale flavor from the
> aldehydes.
Perhaps it will produce some oxidation, but in the one "experiment" I did
with boiling, it wasn't significant. I believe this is because I boiled
it after the wild bugs (methinks some lacto, but not sure) had only had a
few hours with it, so there was still plenty of sugar in there. I suspect
that the subsequent Saccharomyces fermentation had the effect of reversing
the oxidation. YMMV. (In the case of the low-EtOH HB, I assume there was
no further yeast activity after the boiling process.)
-Russell Mast
------------------------------
Date: Tue, 23 Jul 1996 14:43:55 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Pdiococcus and dextrins
After reviewing some references I have found that the only dextrin fermenting
strain of pediococcus is Pediococcus dextrinicus. None of the other
pediococcus strains ferment dextrins (starch).
Jim
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End of Lambic Digest
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