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Lambic Digest #1047
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Date: Fri, 21 Mar 1997 00:30:08 -0700
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Subject: Lambic Digest #1047 (March 21, 1997)
Lambic Digest #1047 Fri 21 March 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest (for once that's an appropriate subject line) (Jeremy Bergsman)
RE: Lambic Digest #1046 (March 20, 1997) ("Flinsch, Alex")
Pedio culturing (Jim Liddil)
Westmalle? (Norman Dickenson)
Hansons Kriek imported by B. United? (Martin Wilde)
Thanks for the replies... (Mike Sharp)
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----------------------------------------------------------------------
Date: Thu, 20 Mar 1997 01:54:23 -0800
From: Jeremy Bergsman <jeremybb at leland.Stanford.EDU>
Subject: Re: Lambic Digest (for once that's an appropriate subject line)
> 1. Should the digest continue and why? (traffic has been very sparse and
> there has been a very noticable decline over the years)
Just like making plambics, I think that the nature of this digest is
that you do a little, and then you are prepared to wait a while doing
nothing. I think there is interest. The lambic web page is getting
150+ hits/month. Besides, I don't think a digest needs to have
a lot of traffic to be worth it (at least from the subscriber's
point of view). As long as the S/N is good, which it has been.
> 1a. What would make the digest more interesting to you and maybe
> even get you to submit postings? Technical, travel, tasting notes,
> new product annoucements, cooking, importer/distributor info (who has
> what and where -- not advertising), where to mail order Belgian
> beer/supplies, digest archives on line, other stuff???
All this stuff sounds good to me, but I think except the cooking it
already
exists. Of course, I post. I would like to see a return to the old
days
of serious culturing info, see my query in yesterday's digest. There
are
at least a few people here with an incredible knowledge of culturing. I
can read van Rij, but a little quick advice here is likely to be more
useful.
One thing that hinders most people is availability of cultures. Maybe
some
kind of bug exchange would be useful. Also maybe bulk buys of unusual
reagents
like MRS broth would help some out. I guess what I'm suggesting is a
virtual
homebrew club (devoted to exotically fermented beers of course).
> 2. Do you know of anyone who is able/willing to take the digest onto
> their majordomo for free?
Me.
> 3. If the digest where to move to an ISP's majordomo would you
> be willing to chip in $0.50 to $1 per year to help pay the bill?
> If not, would you be willing to tollerate some form of tastefull
> sponsorship?
Yes.
- --
Jeremy Bergsman
jeremybb at leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
Date: Thu, 20 Mar 1997 07:52:00 EST
From: "Flinsch, Alex" <aflinsch at njebmail.njeb.att.com>
Subject: RE: Lambic Digest #1046 (March 20, 1997)
From: Ron Phillips <rmphilli at pop.service.ohio-state.edu> writes:
>On that note, has anyone used the Wyeast 3787 Trappist High Gravity
(>reportedly the Westmalle strain) on a Dubbel? I tried culturing the
>yeast from a bottle of La Chouffe with no success, so I was thinking
>about trying the 3787.
A bit higher gravity than a dubble or a triple, and does not exactly fall
into any category.
Typical extract/specialty procedure.
6 Lbs Dark Malt Extract (Dry)
3 Lbs Light Malt Extract (Dry)
1 Lbs Brown Sugar
2 Lbs Corn Sugar
1 Lbs Special B
1/4 Lbs Chocolate Malt
1.5 oz Styrian Goldings (60 min)
1 oz Styrian Goldings (30 min)
1 oz Styrian Goldings (10 min)
Wyeast #3783 (Trappist HG) (1/2 gallon starter)
This came out great, slightly sweet with a faint nutty flavor. It was kegged
in early January, and is about halfway gone now. The last time I tried some
it was getting a very creamy texture to it.
Alex
http://www.geocities.com/NapaValley/1366/
------------------------------
Date: Thu, 20 Mar 1997 7:55:47 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: Pedio culturing
> BTW, what is the best way to select for pedio out of
> a mixed culture like this?
> - --
> Jeremy Bergsman
My best luck has been suing MRS with a product called Oxyrase. It is an enzyme
product that keeps the media free of oxygen. I have limited succes with using
a nitrogen flushed incubator. Using oxyrase has allowed me to consistently get
anaerobes to grow from a number of products. It is easier to use and less
expensive the an anaerobic jar setup. Contact me via e-mail if you want
company info.
Jim
www.u.arizona.edu/~jliddil
------------------------------
Date: Thu, 20 Mar 1997 08:35:18 -0800
From: Norman Dickenson <norman.dickenson at sonoma.edu>
Subject: Westmalle?
Subject: Time: 8:15 AM
OFFICE MEMO Westmalle? Date: 3/20/97
On LD #1046, Ron Phillips wrote:
> has anyone used the Wyeast 3787 Trappist High Gravity
>(reportedly the Westmalle strain) on a Dubbel?
I used this yeast on a Dubbel (?) with an OG of 1.086 :>).
It stopped at 1.021. This yeast is a prolific top
cropping yeast. I never saw so much yeast in my life!
5 gallons in a 7 gal. acid bottle still managed to spew
out of the top of the bottle for a couple of days. The
flavor is phenolic, soft and fruity, gently expressing
clove and banana flavors with a definite maltiness. It
doesn't appear to produce
annoying higher alcohols and so the resulting alcohol
is very well hidden. It has none of the signature
aggressiveness and harshness found in the #1214 (Chimay?)
I fermented in the 65-69 degree F. range. Given my
experience, I would ferment at a slightly higher temp
next time to produce even more fruitiness. It might
help the attenuation along to stir the yeast on the top
back into the beer on a daily basis. I am very happy
with the flavor profile of this yeast.
My informational source has it that 3787 is the Rochefort
strain. Can anyone substantiate whether this is
Rochefort or Westmalle?
-norman-
------------------------------
Date: Thu, 20 Mar 97 09:52:00 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Hansons Kriek imported by B. United?
Text item: Text Item
In the last issue of BarleyCorn is saw a notice from I believe B. United that
there is 75 cases of Hansons Kriek now available as well as kegs of Oerbier and
Ghent Tripel.
Could this be? Can we directly order from B. United?
Martin Wilde
------------------------------
Date: Thu, 20 Mar 97 15:39:38 PST
From: msharp at synopsys.com (Mike Sharp)
Subject: Thanks for the replies...
FYI--
Thanks for all the responses to my request for comments on
what to do with the digest. I'm sorry I can't respond to all
of them. Surprisingly enough, I'm actually expected to write
code during the day, not e-mail around the world. 8-(
In the next few days I'll be exploring various free
places to move the digest to and we'll move forward from there.
I'll try to put out an update when I have an idea of what
is going on.
--Mike
------------------------------
End of Lambic Digest
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