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Lambic Digest #0933
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Date: Mon, 9 Sep 1996 00:30:10 -0600
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Subject: Lambic Digest #933 (September 09, 1996)
Lambic Digest #933 Mon 09 September 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Yeast and bacteria (Shane & Gina Docherty)
Enkels (Pencil bytes)
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Date: Sun, 08 Sep 1996 04:13:39 -1000
From: Shane & Gina Docherty <docherty at alaska.net>
Subject: Yeast and bacteria
I'm on my second pLambic and am really looking for a good source of
distinct yeast, pedio, brett etc. On my first I used the wyeast
conglomerate, and actually it has good Brett. character, but I was
disappointed with the sourness (not enough). I did the original
ferment (a week or so) with an Ale yeast then added the wyeast lambic
sachet.
I would call myself experienced, 100+ all grain brews, I've seen most
of the adds from the yeast outfits, read the industrial texts etc.,
but wanted some opinions on what works for you. Boone clones, of
course, being the ideal.
I also plan on doing a Rodenbach clone here in the next month or so,
current plan is to do a sour mash for around 24hrs, long kettle boil
etc. Anyone like to comment on what works for them ???
Later Shane
------------------------------
Date: 08 Sep 96 11:23:47 EDT
From: Pencil bytes <102373.2076 at CompuServe.COM>
Subject: Enkels
Does anybody know how to go about making an Enkel?
There seems to be a void of information regarding this style that is the "table"
beer for the Trappist monks. Jackson states that at Westmalle there is a
1044,3.4,4.25 "pale, golden, very aromatic, and quite delicious" beer. [NWGB -
p.131].
Schaapskooi also produces an Enkel that is bottled and sold commercially that is
within MJ's above description, but I'm not sure of the gravity.
Orval could probably be placed in a broaden interpretation of what an Enkel is,
though I think the higher alcohol content and aggressive hopping puts it into a
class all by itself.
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End of Lambic Digest
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