Copy Link
Add to Bookmark
Report
Lambic Digest #0971
Return-Path: postmaster at engr.colostate.edu
Received: from srvr12.engin.umich.edu (root at srvr12.engin.umich.edu [141.212.2.68]) by srvr5.engin.umich.edu (8.7.5/8.7.3) with ESMTP id DAA13250 for <spencer at srvr5.engin.umich.edu>; Fri, 1 Nov 1996 03:13:59 -0500 (EST)
Received: from redheat.rs.itd.umich.edu (redheat.rs.itd.umich.edu [141.211.83.36]) by srvr12.engin.umich.edu (8.7.5/8.7.3) with ESMTP id DAA06646 for <spencer at engin.umich.edu>; Fri, 1 Nov 1996 03:13:45 -0500 (EST)
Received: by redheat.rs.itd.umich.edu (8.7.5/2.2)
with X.500 id DAA26995; Fri, 1 Nov 1996 03:13:44 -0500 (EST)
Received: from longs.lance.colostate.edu by redheat.rs.itd.umich.edu (8.7.5/2.2)
with SMTP id DAA26986; Fri, 1 Nov 1996 03:13:42 -0500 (EST)
Received: (daemon at localhost) by longs.engr.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA22279 for reallambic at longs.engr.colostate.edu; Fri, 1 Nov 1996 00:30:07 -0700
Date: Fri, 1 Nov 1996 00:30:07 -0700
Message-Id: <199611010730.AAA22279 at longs.engr.colostate.edu>
From: lambic-request at engr.colostate.edu (subscription requests only - do not post here)
To: lambic at engr.colostate.edu
Reply-to: lambic at engr.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at engr.colostate.edu
Subject: Lambic Digest #971 (November 01, 1996)
Lambic Digest #971 Fri 01 November 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Cantillon - FYI (Mike Sharp)
VC's Triple (Daniel S. McConnell/DSMBook)
Send article submissions only to: lambic at engr.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at engr.colostate.edu
Note that the request address is not an automated server. It forwards
to a real person who may not be able to process the request immediately.
Subscription changes often take 2-5 days, sometimes more.
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at engr.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at engr.colostate.edu).
A new FAQ is under construction at:
http://www-leland.stanford.edu/~jeremybb/lambic/lambic.html
----------------------------------------------------------------------
Date: Thu, 31 Oct 96 09:23:40 PST
From: msharp at synopsys.com (Mike Sharp)
Subject: Cantillon - FYI
FYI --
A battle over Cantillon importation/distribution appears to be starting...
A few issues ago I published an annoucement that Cantillon had just
shiped a container to the U.S. & I gave the name & address of
the new (brewery authorized, exclusive, Jean-Pierre Van Roy says so)
importer. [Shelton Broers, 800-809-7725, sheltonw at ix.netcom.com]
Since that time I've heard that at least one state (MA) has stocks
of Cantillon on the shelves again. What is somewhat disturbing is
that this isn't from the new shipment I previously announced. My
spys tell me that the fresh bottling of Cantillon will be shiping
to distributors very shortly. (Its in NJ as I write this -- I'll
try and post something when it ships out)
The stock that is on the shelves now wasn't sold by the new
importer and may be (but I don't know for certain) the
odds and ends of a shipment made to the previous importer over
3 years ago (or gray market importation?). I do know that Cantillon
hasn't sold any beer to any US importer, in the past 3 years, other
than Shelton Broers, and doing so now would be in violation of the
brewery's own letter of exclusivity.
I would venture a guess that this stock is being sold by B United based on
their previous press release stating they would be carrying the beer.
I'd be interested to hear from anyone who can verify this, or who has
seen this beer & can tell me what the label says about its importer.
--Mike
------------------------------
Date: Thu, 31 Oct 1996 23:04:21 -0500
From: danmcc at umich.edu (Daniel S. McConnell/DSMBook)
Subject: VC's Triple
From: Vintage Cellar <vcellar at nrv.net>
Hi Kenny!
>I brewed 15 gallons of all-grain Triple on 10/22/96. The OG was 1.082. I
>pitched 1/2 gallon of Westmalle yeast immediately on cooling and acheived
>high kraussen approximately 12 hours later. I racked to secondary on
>Tuesday and the gravity was 1.048. It appears that the fermentation has
>stopped or has slowed to the point of pain. I have started another culture
>of the same strain. Does anyone have any experience with this strain. I
>read the The Great Beers of Belgian by M, Jackson that the brewery performs
>a 5 week secondary at 46 - 50 F. Should I repitch or wait? Also what rate
>should I repitch?
In my experience, the Westmalle strain (s) can be difficult. She likes
warmth and seems to have a high O2 requirement. These factors can be
critical in brewing a sucessful triple. Not that *I* can brew a perfect
example, so take that for what it's worth.
You don't tell us how or how well you aerated, nor do you mention the
fermentation temperature. But, perhaps even more important, the pitching
rate that you describe is dreadfully low. Running through the numbers, you
pitched at 3.3% or approx. 2 M cells/mL. 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. In other words, to brew a proper triple (or other strong
beer) you are almost forced to repitch the culture from a previous batch.
Just my opinion.
At this point I would pitch a new culture of a more reliable yeast, warm
the ferment to 21C and let it go. Another option would be to pitch a few
(6) packets of one of the better dry yeasts. There should be enough of a
yeast signature produced in the early fermentation to make it a
recognizable triple.
DanMcC
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
The Yeast Culture Kit Company
800-742-2110 YCKCo at aol.com
http://oeonline.com/~pbabcock/yckco.html
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
------------------------------
End of Lambic Digest
************************
-------
