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Lambic Digest #0964
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Date: Wed, 16 Oct 1996 00:30:08 -0600
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Subject: Lambic Digest #964 (October 16, 1996)
Lambic Digest #964 Wed 16 October 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Wyeast (Scott Bickham)
Rhubarb Lambic (Michael Caprara)
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----------------------------------------------------------------------
Date: Tue, 15 Oct 1996 10:17:25 -0400 (EDT)
From: Scott Bickham <bickham at dave.nrl.navy.mil>
Subject: Re: Wyeast
From: Brian Coble <azfool at cris.com>
>
> There seem to be one or two people out there that have some bad feelings
> for Wyeast products. I use them regularly and have never had anything I
> would say was undrinkable. Maybe I'm too new at plambics but with the
> vast variety of Belgian brews out there trying to reproduce your
> favorite exactly is like the quest for the Holy Grail - a fine theory.
As with any product on the market, your mileage may vary. I have been
told first hand by no fewer than six microbiologists or yeast experts
that there are some quality control problems. As long as you buy fresh
packets, have good sanitation and drink the beer relatively quickly,
you probably won't notice any significant problems. I usually start
with slants since they offer a greater flexibility and I usually know
the source of the yeast, but I also used packets of Wyeast 1056 and 1214
since they were fairly predictable. However after some recent irregular
fermentations, I now strictly use slants and have not had any problems.
Of course I should add a disclaimer. I have not personally looked at
the cultures under a microscope, and as in any brewhouse (especially
mine), there is a finite chance that my sanitation and sterilization
procedures are suspect. Finally, I do not speak as a representative
of NRL or the BJCP. That should cover it ;-)
Good brewing,
Scott
------------------------------
Date: Tue, 15 Oct 1996 09:16:55 -0600
From: Michael Caprara <mcaprara at awwarf.com>
Subject: Rhubarb Lambic
Hello, I want to make a Rhubarb Lambic. I was wondering if anyone has
done it or knows someone who has done it. How much Rhubarb should
I use? Should I even attempt to make this, or will it be the sour beer from
hell? Any input will be greatly appreciated.
Brewfully Deadicated
MC
:{P} Proud member of the Louthan Street Deadbeats
mcaprara at awwarf.com
http://www.dimensional.com/~godbey/louthan.html
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End of Lambic Digest
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