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Lambic Digest #1026
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Date: Fri, 7 Feb 1997 00:30:05 -0700
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Subject: Lambic Digest #1026 (February 07, 1997)
Lambic Digest #1026 Fri 07 February 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Hints wanted for Dentergems taste-alike (Mikael Larsson)
Repitching Lambic (MaltyDog)
septic stuff (Btalk)
Belgian Itenerary (Michael Caprara)
8th Annual Dredhop HomeBrew Competition (John A. Carlson, Jr.)
Orval and Chimay Blue in Ontario (Stephen Beaumont)
Pedicule (Scott E. Bratlie)
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----------------------------------------------------------------------
Date: Thu, 6 Feb 1997 13:12:51 +0100 (MET)
From: Mikael Larsson <Mikael.Larsson at idt.ntnu.no>
Subject: Hints wanted for Dentergems taste-alike
Hi,
The subject line says most of it. I would like to make something
similar to Dentergems Wit. Does anyone have any clues regarding
grain bill, mashing, spices and microbiology.
I believe that I have seen a claim somewhere on the net, that DW
contains Lactobacillus delbrueckii. Could someone more in the know
confirm this?
DW is about the only Witbier available to me here in Norway, and I
have considered cultivating bugs from bottle dregs.
Could someone give me any tips for the cultivation of L. delbrueckii
and possibly other strange microbes (like medium)? BTW, are L. d.
hetero- or homolactics?
I would also like some hints on when to add the lactic culture? Does the
beer go sour before or after the primary fermentation?
Thanks in advance,
Mikael Larsson
mikaell at idt.ntnu.no
------------------------------
Date: Thu, 6 Feb 1997 08:50:34 -0500 (EST)
From: MaltyDog at aol.com
Subject: Repitching Lambic
A quick question for lambic experts out there.
I have a pGueuze that's been sitting in an oak cask for over a year in my
cellar (no cobwebs, unfortunately!). I cultured stuff from several different
bottles of lambic, as well as used Brewer's Resource lambic cultures to make
it. I'm thinking about bottling it shortly--either that, or racking it into a
carboy with some fruit.
My question is, would it make sense to rack it out of the cask, and rack a
new batch right in on top of the dregs, without even cleaning it, in order to
use as much of the microflora as possible? And if I do, would it make sense
to do it with unfermented wort, or use a regular ale yeast first? Anyone out
there who's made a pLambic that way?
Thanks for any info you can send me.
Bill Coleman
MaltyDog at aol.com
------------------------------
Date: Thu, 6 Feb 1997 08:52:40 -0500 (EST)
From: Btalk at aol.com
Subject: septic stuff
Jeff Pinhey asks about septic tank overload.
This used to be my breadand butter ,so to speak, when I worked for the county
health dep't here in upstateNew York.
I can't imagine bacteriological type problems in a septic tank-justthink of
all the assorted organisms that end up in there anyway.
Theproblem with septic tanks is that they aren't cleaned out when they need
to be, so the stuff that is supposed to stay in the tank gets past the
baffles and into the leach system where it clogs the pores in the soil where
the liquid is supposed to be absorbed, causing sewage to surface.
New York State recommends pumping the tank out every 2 or 3 years, depending
on amount of use. There s a method of putting a stick into the tank and
measuring the ratio of sludge on the bottom to tank volume and grease layer
on top of the liquid to figure when to pumpit out. This method is bestsaved
for a hot summer day;)
DO NOT use ANY of the septic tank cleaners/energizers in a box. They can
cause such violent bio activity in the septic tank that the layers become
mixed and get blown out into the leach system, just where you don't want it.
Yourseptic tank may be clean but...
Regards,
Bob Talkiewicz, Binghamton,NY <btalk at aol.com>
------------------------------
Date: Thu, 06 Feb 1997 07:36:28 -0700
From: Michael Caprara <mcaprara at awwarf.com>
Subject: Belgian Itenerary
Hello All Lambic Freaks!
My homebrew club (all three of us!) are going to do a European Beer
Tour this fall and plan on spending some time in Belgium (duh!). This will
be our first time to the mecca of lambic. Any advice, pointers, free
places to sleep, places to avoid, must see/drink lambics, etc?
Also, does anyone know about going to the Abbeys? We definitely want
to do Orval and Chimay.
Anyone ever been to the Rodenbach brewery? Worth the trip? Do they
have Alexander's there!
Any input, advice, warnings will be much appreciated. Private email is
fine if this is a subject that has been drilled into the mainframe.
Thanks!
Brewfully Deadicated
Michael
mcaprara at awwarf.com
www.dimensional.com/~godbey/louthan.html
------------------------------
Date: Thu, 6 Feb 1997 10:25:11 -0700 (MST)
From: jac at access.usa.net (John A. Carlson, Jr.)
Subject: 8th Annual Dredhop HomeBrew Competition
8th Annual Reggale & Dredhop Homebrew Competition
Hop Barley & The Alers invites you to enter the 8th Annual Reggale &
Dredhop Homebrew Competition. We will accept all homebrewed beer and mead.
This competition is AHA sanctioned and will have twelve categories. Medals
will be awarded to 1st place entries in each Category. Ribbons will be
awarded to 2nd and 3rd place in each Category. Ribbons for Best of Show in
Beer and Mead will be awarded. Prizes will also be awarded. The first place
winner in the Brown Ale Category will be selected to work with the Brewers
at the One Keg Brew House to scale up their recipe and brew it! The beer
will be sold to Old Chicago's. Check out more details about the Dredhop on
the web at: http://members.aol.com/hopbarley/index.html or contact Bob
Kauffman at 303-828-1237
Rules & Regulations
Eligibility All entries should be handcrafted products, containing
ingredients available to the general public.
Categories Each beer will be judged according to the 1997 AHA national
homebrew competition classification it is entered under. Beers of similar
styles will be grouped together to allow for manageable judging sessions
and reasonable competition. First place winners in each Category will be
judged in a final round to determine the Best of Show beer and Best of Show
mead. An entry shall consist of two bottles, 10 - 22 ounce, clean of all
paper or printed or enameled labels, label adhesive, misc. debris, raised
designs or brand names, or any other distinguishing features. Clear glass,
wire swing-top (Gr=F6lsh) type, corked, and oversized (22 oz, champagne) are
acceptable. Printed crown caps are acceptable but must be blacked out
completely with black marker to assure anonymity. Bottles will not be
returned to entrants.
Paperwork Each bottle shall have an bottle ID form attached with a rubber
band. Glue or tape are unacceptable. A single recipe form must accompany
each entry (one recipe form per 2 bottles, one bottle ID form per bottle).
Enter your beer according to the 1997 AHA national homebrew competition
styles -- a chart of these classifications is attached. Please fill out the
entry forms completely. Be meticulous about noting special ingredients you
want brought to the judges attention when entering categories 3c, 20b, 20c,
21, 22, 23, 25, 26, 27.
Limitations Brewers are limited to one entry per AHA subcategory.
Entry Fees An entry fee of $4 per entry will be collected on the first two
entries (1&2). Additional entries (3 thru ?) will be $3 per entry. Attach
it to the Entry and Recipe form. Make checks payable to: Hop Barley & the
Alers. PLEASE INCLUDE ONE SELF ADDRESSED STAMPED BUSINESS SIZE ENVELOPE
=46OR EACH ENTRY SUBMITTED.
The Fine Print
Disqualified beers may be judged but will not be eligible for awards. The
judges may decide to not award all places in any Category. The decision of
the judges is final. The Best Brown Ale winner must be available to work
with the One Keg Brew House (i.e. live in Colorado).
Where To Enter
Entries are to arrive between Friday February 14, 1997 and 5:00 p.m. Friday
=46ebruary 21, 1997. Late entries will neither be returned nor judged. To
minimize the impact on the businesses accepting entries please have a check
or the exact change attached to your recipe forms.
What's Brewing - Boulder What's Brewing - Longmont
(use this site if mailing in your entry) 1011 Main Street
2886 Bluff Street Longmont, CO 80501
Bolder, CO 80301 (303) 772-8363
(303) 444-9433 Wine & Hop Shop HomeBrew Hut
Brew Ha Ha 705 E. 6th Ave. 555
Hwy. 287 Unit I
708 8th Street Denver, CO 80203
Broomfield, CO 80020
Greely, CO 80631 (303) 831-7229
(303) 460-1776
(970) 356-1566
Judging
The judging will take place from 9:00 am - 5:00 p.m. on Saturday, March 1,
1997 at the Old Chicago restaurant in Boulder. The Best Brown Ale will be
brewed at the One Keg Brew House Brewpub to be sold at Old Chicago's
throughout the Front Range. Judging information has been sent to area BJCP
judges. If you are not a registered BJCP judge, and would like to judge at
the competition please contact John Carlson at jac at usa.net. Stewards and
apprentice judges are always welcome.
Awards Ceremony & Celebration
An awards ceremony will start around 6:00 p.m. on Saturday March 1 at the
Boulder Old Chicago. Please attend! Medals, Ribbons and prizes will be
handed out. Food and beer will be available.
------------------------------
Date: Thu, 06 Feb 1997 19:01:05 -0500
From: Stephen Beaumont <beaumont at netcom.ca>
Subject: Orval and Chimay Blue in Ontario
Point of interest for Belgian beer lovers living in Ontario or close to the
Ontario border: tomorrow (February 8) both Orval and Chimay Blue Cap are
being released by the Vintages division of the LCBO. This is the first time
ever (I think) for Orval and the first time in a long while for Blue Cap.
The prices are pretty attractive, too -- only $3.55 for Orval and $3.50 for
Chimay (that's US$2.63 and US$2.59 respectively at current exchange rates).
Enjoy!
Cheers,
S.
_________________________________________
Visit Stephen Beaumont's World of Beer at
http://www.WorldOfBeer.com
Find Out What's Brewing Around the Globe!
Exclusively on the Internet!
------------------------------
Date: Thu, 6 Feb 1997 19:00:09 -0700 (MST)
From: bratlie at selway.umt.edu (Scott E. Bratlie)
Subject: Pedicule
Does the pedicule fall before racking onto friut?
My pLambic is a13 months old, with ped. added in
the fourth month of maturity. Brett. was in the first month
after a two week Sac. ferment. Thank you.
Scott Bratlie
Scott and Pamela Bratlie
Missoula, Montana
Bratlie at selway.umt.edu
"A nation may lose its liberties in a day and
not miss them in a century."
Montesquieu
------------------------------
End of Lambic Digest
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