Copy Link
Add to Bookmark
Report
Lambic Digest #1031
Return-Path: postmaster at engr.colostate.edu
Received: from srvr12.engin.umich.edu (root at srvr12.engin.umich.edu [141.212.2.68]) by srvr5.engin.umich.edu (8.7.5/8.7.3) with ESMTP id CAA20013 for <spencer at srvr5.engin.umich.edu>; Wed, 12 Feb 1997 02:59:02 -0500 (EST)
Received: from redheat.rs.itd.umich.edu (0 at redheat.rs.itd.umich.edu [141.211.83.36])
by srvr12.engin.umich.edu (8.8.4/8.8.4) with ESMTP
id CAA26513 for <spencer at engin.umich.edu>; Wed, 12 Feb 1997 02:59:01 -0500 (EST)
Received: by redheat.rs.itd.umich.edu (8.7.5/2.2)
with X.500 id CAA21412; Wed, 12 Feb 1997 02:59:00 -0500 (EST)
Received: from longs.engr.colostate.edu by redheat.rs.itd.umich.edu (8.7.5/2.2)
with SMTP id CAA21407; Wed, 12 Feb 1997 02:58:59 -0500 (EST)
Received: (daemon at localhost) by longs.engr.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA20983 for reallambic at longs.engr.colostate.edu; Wed, 12 Feb 1997 00:30:08 -0700
Date: Wed, 12 Feb 1997 00:30:08 -0700
Message-Id: <199702120730.AAA20983 at longs.engr.colostate.edu>
From: lambic-request at engr.colostate.edu (subscription requests only - do not post here)
To: lambic at engr.colostate.edu
Reply-to: lambic at engr.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at engr.colostate.edu
Subject: Lambic Digest #1031 (February 12, 1997)
Lambic Digest #1031 Wed 12 February 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #1030 (February 11, 1997) (Alan123)
Still Nacht (Aaron Corday)
tripel yeast ("Babinec, Tony")
rinsing barrels (Michael Cullen)
Send article submissions only to: lambic at engr.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at engr.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.
All commercially related announcements should be sent to lambic-request
for approval prior to posting. Unapproved commercial announcements
are prohibited.
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at engr.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 engr.colostate.edu).
A new FAQ is under construction at:
http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
----------------------------------------------------------------------
Date: Tue, 11 Feb 1997 03:30:33 -0500 (EST)
From: Alan123 at aol.com
Subject: Re: Lambic Digest #1030 (February 11, 1997)
somehow I got dropped from my other beer lists; can anyone send me the
addresses to sign back on to any other beer lists? Thanks.
Alan Gordon
Alan123 at aol.com
------------------------------
Date: Tue, 11 Feb 1997 09:59:35 -0500 (EST)
From: Aaron Corday <cordaya at ucunix.san.uc.edu>
Subject: Still Nacht
Can somebody give me information on this belgian beer. It reminded
me of a geuze mixed with rodenbach. Sour. Wonderfull taste.
------------------------------
Date: Tue, 11 Feb 1997 09:35:58 -0600
From: "Babinec, Tony" <tony at spss.com>
Subject: tripel yeast
Dave Sapsis loves Westmalle triple and asks about yeast.
Westmalle triple is the archetypical triple. You can read
the standard sources, yet I don't know that I've ever
seen their process fully detailed. For example, at
what temperature is primary fermentation conducted?
As Rajotte and others point out, Belgian beers of this gravity
are generally not all-malt beers. You might use enough
pilsner malt to get you 62 - 65 points of gravity, and rely
on sugar for the rest. Hops should be noble hops, and you
should aim for 30-35 IBUs. Don't overdo the sugar,
as the beer might be unbalanced towards alcohol hotness
if the gravity is too high.
Regarding yeast, Westmalle is purportedly available as
Wyeast 3787 "Trappist High Gravity." Other yeasts to
try include Wyeast 3944 "Belgian Witbier yeast" and
"Hoegaarden," both of which make good strong belgian
ales in addition to being used in wit beers. Check with
Yeast Culture Kit Company, which has a lot of yeasts
not shown in their standard 16 strain yeast bank. Come
to think of it, their A36 (Chouffe) might be tried.
Anyone out there brew a good triple using 3787 or
anything else?
------------------------------
Date: Tue, 11 Feb 1997 08:02:58 -0800 (PST)
From: mcullen at netcom.com (Michael Cullen)
Subject: rinsing barrels
Francois and Dan McConnell both commented on rinsing wood barrels
and re-using them. The idea is the pores in the wood will contain
the "bugs".
My question is what about he rest of us who are not fortunate to
have barrels and are using HDPE or glass? Should we just rack onto
the year old sludge? siphon off a portion of it and use the rest?
I found out what ropiness is last month. I have been decanting and
adding to my starter. This time I was going to taste it a couple
weeks after feeding it, and it didn't want to stop coming out of
the growler after I stopped pouring. Kinda like snot. I didn't
have the guts to drink it. I pitched some pure culture Brett. (YCKCo.)
into it, so I'll wait and see if it breaks the ropiness down.
I'm assuming the ropiness is from high concentrations of Pedio.
Would the adding of wort and air cause the Pedio. to grow like
this? (I keep it on top of a bookshelf so it must be warmer than room
temp and this also favors Pedio growth, I believe)
thanks, mike
------------------------------
End of Lambic Digest
************************
-------
