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Lambic Digest #0961
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Date: Thu, 10 Oct 1996 00:30:06 -0600
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Subject: Lambic Digest #961 (October 10, 1996)
Lambic Digest #961 Thu 10 October 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
westmalle triple thoughts ("Babinec, Tony")
Dear Abbey (Norman Dickenson)
unsubscri** requests (Jeremy Bergsman)
For true geeks only (Jeremy Bergsman)
Time for Tolstoy (Brian Coble)
Send article submissions only to: lambic at engr.colostate.edu
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----------------------------------------------------------------------
Date: Wed, 9 Oct 1996 10:03:00 -0500
From: "Babinec, Tony" <tony at spss.com>
Subject: westmalle triple thoughts
Bill Coleman (Malty Dog) asks about hop rates for
a Westmalle Triple-like beer.
Regular Belgian Ales have OG in the mid-1050s for
which hopping of around 25-27 IBUs works well.
With its higher gravity, a Triple could stand hopping
of 30-35 IBUs. So, ignore the AHA guidelines here.
Choice of hops could include Saaz, Hallertauer, Tettnang,
Kent Goldings, Styrian Goldings.
For the grain bill, use pilsner malt to attain a "base"
gravity of OG 1065. Add sugar (steep or boil
in a bit of water to "liquify" and sanitize) to the primary
fermenter after fermentation takes off to bring the OG up to
around 1080. Choice of sugar could include corn sugar,
cane sugar, white candi sugar, or a light honey if you
wish (Westmalle doesn't do this, but that's no reason
not to).
Choice of yeast is important here. Westmalle yeast
is available. It seems to impart its own unique
flavors, include "honey" and "oyster" flavor notes.
begin 600 WINMAIL.DAT
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end
------------------------------
Date: Wed, 09 Oct 1996 08:30:19 -0700
From: Norman Dickenson <norman.dickenson at sonoma.edu>
Subject: Dear Abbey
Subject: Time: 8:04 AM
OFFICE MEMO Dear Abbey Date: 10/9/96
Terry wrote:
>OK, I know this is probably the lamest excuse for a Lambic you guys ever
>heard but... I made a Brewferm Kriek kit.
Jeeze, this post really made my day. Reminded me of a spoof letter
to Ann Landers.
>I used 1 lb of amber Belgian candy sugar and Wyeast 3278 Belgin
>Lambic blend.
To my knowledge, candy sugar has never been an ingredient in
Lambics. The Wyeast 3278 Belgian Lambic blend is supposedly
a mix of 99% Ale yeast and 1% Brettanomyces yeast. (Have I got that
right Jim?) Since a major flavor component of Lambic is sourness,
one needs the proper critter to develop sourness. e.g. Pediococcus
or Lactobacillus.
>I always heard that Lambics could stay in the secondary a long time.
>Mines been in the secondary for about a month and a half.
Mine's been in primary for 15 months!
>I noticed about 2 days ago that there is a white powdery mold
>starting to spot the top of the beer, did I let it sit in the
>secondary or is it supposed to do this? The big question. Do
>I have to dump it :(
I don't think mold is anything unusual for a Lambic, and you
certainly didn't let it sit too long in secondary. Whether or
not you dump this beer really is dependent on whether or not
you enjoy drinking the stuff. Give it a taste. If you gag, then
dump it. If you enjoy microbiological experiments and have the
room, extra equipment and lots of time, then let it ride. ;>)
If it's in your budget, consider getting the book titled "Lambic"
in the Classic Beer Series published by the Association of brewers
and buy a bottle of Boon Kriek to drink while you read it.
-norman-
------------------------------
Date: Wed, 09 Oct 1996 09:18:48 -0800
From: Jeremy Bergsman <jeremybb at leland.stanford.edu>
Subject: unsubscri** requests
Well I guess I dreamed it. I thought I posted here
a month or two ago asking about how easy it is
to subscribe since I have a link on the net
resources page of the new lambic site on the web.
I can't find it in the archives and obviously Mike
didn't see it. Anyway, there is such a link. It
isn't on the first page, so someone would have to
be exploring the site to even find it (unless a
search engine dumped him there). Also, one would
have to click on the link and then click "send" rather
than abort to actually send the mail. He/she would
also have to fill in something in the message,
no subject or body would be provided. I assume
Mike doesn't subscribe people who send blank
messages? In Netscape, at least, you can't even
send a blank message without being given a dialog
box warning that you are about to do so.
That is by way of an excuse so 1) you don't
think it is my link that has caused all the
people to be signed up, and/or 2) if you do
think that, at least you can see why I didn't
think it would be a problem. In any case, I
have removed the link.
Sorry if that was the problem.
- --
Jeremy Bergsman
mailto:jeremybb at leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
Date: Wed, 09 Oct 1996 09:26:33 -0800
From: Jeremy Bergsman <jeremybb at leland.stanford.edu>
Subject: For true geeks only
I was looking through the ACS book "Chemistry of
Winemaking" last night and I found something slightly
interesting. It is discussing the organisms of the
malo-lactic fermentation, of the genera Lactobacillus,
Leuconostoc, and Pediococcus. I don't think that the
species of Pediococcus here are the same, and the
interesting thing seems to apply to Leuconostoc, but
it is talking about how difficult these things are to
culture and it mentions that some growth factors are
only found in natural products like *tomato juice*
(which is often suggested for pediococcus culturing).
It goes on to identify a "potent growth factor for
these organisms isolated from tomato juice:
4'-O-(beta-D-glucopyranosyl)-D-pantothenic acid."
If anyone cares, the references for the above are:
Agr. Biol. Chem. (1969) 33:139
Agr. Biol. Chem. (1971) 35:1222
Agr. Biol. Chem. (1973) 37:545
- --
Jeremy Bergsman
mailto:jeremybb at leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
Date: Wed, 09 Oct 1996 18:27:45 -0700
From: Brian Coble <azfool at cris.com>
Subject: Time for Tolstoy
> Date: Sun, 6 Oct 1996 09:50:53 -0700 (PDT)
> From: Matt Olson <molson at teleport.com>
> Subject: Re: Lambic Digest #955 (October 04, 1996)
>
> Please remove me from all of your mailing lists. I don't know how I got on
> your list, but, if I don't receive some sort of RSVP then I've got about
> 12,000 listserv sites I can add your server to (scripts are handy). Sorry
> about the hostile tone, I just want off your list.
>
> Thank you for your attension in this matter.
>
> Matt Olson
>
> molson at teleport.com
Don't you love it? Tolstoy anyone? Well, he got at least one. There
has got to be a webpage somewhere that automatically subscribes people
with a simple click, that's the only explanation for the resent string
of unfriendly unsubscribe requests.
------------------------------
End of Lambic Digest
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