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Lambic Digest #0973
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Date: Mon, 4 Nov 1996 00:30:07 -0700
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Subject: Lambic Digest #973 (November 04, 1996)
Lambic Digest #973 Mon 04 November 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Tripel progress (Kenny Lefkowitz)
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Date: Sun, 3 Nov 1996 13:48:06 -0500
From: Kenny Lefkowitz <lefty at vt.edu>
Subject: Tripel progress
Hello Dan and all,
I learned last night that myself and 2 other brewers in the viscinity have
had tripels (made with pilsner malt and candi sugar) brewed with the
Westmalle yeast stop fermenting at approximately 1.050. After reading Dan
Mc Connell's post (thanks again for the help!) I have learned we all
severely underpitched. Anyhow, last night I pitched the slurry from a 5
gallon batch of triple brewed with Westmalle yeast into my 1/2 BBL batch of
tripel. I am happy to report it is off and running again. :)
Here is an interesting note. Hopefully someone knows the answer to this.
In the past 2 weeks 3 brews made by different people (myself included) have
had triples (at approximately 1.080 OG) stop fermenting at 1.050. Another
brewer made a triple with LME and candi sugar (~13%) and used the Westmalle
yeast. Again he underpitched. In fact he most severely underpitched of the
4 tripels brewed. His tripel fermented down to 1.020 in 7 days. All the
whole grain based tripels stuck at around 1.050. Why do you think the
extract based tripel fermented down while the others did not?
Just curious. TIA
Kenny L.
>------------------------------
>
>Date: Fri, 1 Nov 1996 08:29:07 -0500
>From: danmcc at umich.edu (Daniel S. McConnell/DSMBook)
>Subject: correction
>
>I wrote:
>>This is low for a 10P (1.040)
>>gravity beer. I would have pitched 2-3 times that amount in a 10P beer let
>>alone a 40P beer. You really need to be pitching at least 15-20 M cells/mL
>>in a triple.
>
>Lets make that:
>I would have pitched 2-3 times that amount in a 10P beer let alone a 20P beer.
>
>
>DanMcC
>
>
>
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>End of Lambic Digest
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