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Lambic Digest #0962
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Date: Fri, 11 Oct 1996 00:30:05 -0600
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Subject: Lambic Digest #962 (October 11, 1996)
Lambic Digest #962 Fri 11 October 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Wyeast 3278 (Algis R Korzonas)
malo-lactic bacteria (Eric James Urquhart)
Re: Lambic Digest #961 (October 10, 1996) (JLamb37234)
Homebrew Shootout (theshek)
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----------------------------------------------------------------------
Date: Thu, 10 Oct 96 10:22:00 CDT
From: korzonas at lucent.com (Algis R Korzonas)
Subject: Wyeast 3278
Norman writes:
>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.
Of course Jim's going to say the Wyeast is crap... he and Dave Logsdon
have had a "disagreement" and have yet to make amends. I have not tried
the latest "Belgian Lambic Blend" from Wyeast, but I've been told by
them that it is a blend of Saccharomyces, Brettanomyces and lactic acid
bacteria. I have a few that I can pop and try. I don't have scientific
means to test if indeed there's Brett or lactic bacteria in there, but I
do have my non-robotic beer tester right here on my face. I'll try to
remember to pop one tonight and report back in a few weeks.
Al.
------------------------------
Date: Thu, 10 Oct 1996 10:32:32 -0700 (PDT)
From: Eric James Urquhart <eurquhar at sfu.ca>
Subject: malo-lactic bacteria
Concerning malo-lactic bacteria, I too had the need to find
out more about what nutrients are needed to allow quick growth. I
went to Bergey's Systematic Bacteriology and looked up Leuconostoc.
This genus contains one of the more important malo-lactic bacteria L.
oenos and came across semi-cryptic references to "tomato juice
destrtuction factor". After following the superscripts it turns out
that this bacteria requires for growth the pantothenic acid
derivative listed by Jeremy. It goes on to state that much larger
amt's of pantothenic acid (part of the B vitamin complex) can
possibly be substituted with similar results but that various strains
had differing requirements for this nutrient. It appears that this
vitamin is required but then the bacteria after some period of growth
will then start destroying this substance which leads to the odd
name. Very odd but somewhat interesting.
- --
Eric Urquhart, Centre for Pest Management,
Dept. of Biological Sciences, Simon Fraser University,
Burnaby, British Columbia, CANADA V5A 1S6
lab (604) 291-3090 fax (604) 291-3496
------------------------------
Date: Thu, 10 Oct 1996 20:58:32 -0400
From: JLamb37234 at aol.com
Subject: Re: Lambic Digest #961 (October 10, 1996)
please unsubscribe
------------------------------
Date: Thu, 10 Oct 96 20:29 MDT
From: theshek at rmii.com
Subject: Homebrew Shootout
The Unfermentables--Denver Area Homebrewers are hosting the Fifth Annual
Homebrew Shootout on November 1 and 2, 1996. Entry deadline is Friday,
October 25. You can get entry info or information about judging by emailing
me at the address below, or by checking out our web page at
http://members.aol.com/moreyeel/beer/index.htm
Thanks,
Mark Groshek
theshek at rmii.com
------------------------------
End of Lambic Digest
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