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Lambic Digest #1052
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Subject: Lambic Digest #1052 (March 26, 1997)
Lambic Digest #1052 Wed 26 March 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
A Change of Seasons ("Martin Lodahl")
Lambic supplies, testing, testing, testing ("Martin Stokes")
De Dolle Brower on Tap ("Mark G. Stickler")
culturing lacto from Dentergems (James R. Layton 972.952.3718 JLAY)
Re: Lambic Digest #1045 (March 19, 1997) (ABHMBREW)
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----------------------------------------------------------------------
Date: Tue, 25 Mar 1997 05:28:45 -0800
From: "Martin Lodahl" <lodahl at foothill.net>
Subject: A Change of Seasons
A little tidbit for those whose calenders are synchronized
to the lambic world:
Cantillon's last brew of the season will be this week.
That from Will Shelton of Shelton Broers, the American
importer, who has gone to Brussels to participate in it.
- M
- --
Martin Lodahl of Auburn, California
lodahl at foothill.net
Beer Brewer, Judge and Writer
Winner of the Quill & Tankard Award
------------------------------
Date: Tue, 25 Mar 1997 08:35:39 EDT
From: "Martin Stokes" <mstokes at apollo.umenfa.maine.edu>
Subject: Lambic supplies, testing, testing, testing
I am just checking this address looking for Michael Sharp and his
Lambic Supplies business.
Martin Stokes
(The Maniacal professor)
Beer, wine, silage, rumen digestion, it's all fermentation chemistry.
Carbohydrate to a waste product of a microorganism.
186 N Fourth St Home phone (207) 827-5659
Old Town ME 04468 Work phone (207) 581-2737
STOKES at MAINE.MAINE.EDU Work fax (207) 581-2744
------------------------------
Date: Tue, 25 Mar 1997 09:36:53 -0600
From: "Mark G. Stickler" <mstickle at fast.net>
Subject: De Dolle Brower on Tap
Just a point of fact. I was in Philadelphia last weekend and had Oreber
on tap at the Cuvee Notredame and Still Nacht on tap at Sugar Mom's.
Also, "Philadelphia Brew" had an advertisement in it from Shangy's (a
very good beer distributor near
Allentown, Pa - where I live) advertising kegs of De Dolle products.
Looks like they are having it kegged by some means.
Mark Stickler
------------------------------
Date: Tue, 25 Mar 1997 09:19:51 -0600
From: layton at sc45.dseg.ti.com (James R. Layton 972.952.3718 JLAY)
Subject: culturing lacto from Dentergems
I'd like to solicit opinions from this group regarding a wit I
plan to brew in the next couple of months. My current plan is to
ferment the entire batch with Wyeast 3944, then split the batch
at bottling time. I'll use bottled lactic acid in one half, pitch
a culture from a bottle of Dentergems Wit into the other half. The
expectation here is that the Dentergems culture, although mixed,
will contain enough lactic bacteria to acidify the beer. When the
desired acidity is reached I'll refrigerate the bottles. Please
understand that I am using this rather crude approach as I am
not currently equipped to isolate these organisms.
My questions concerning the half batch wih the culture:
- I plan to pitch bottle dregs of the Dentergems into a pint wort
starter. Should I let this ferment at around 75F or would 90F
more likely get the lactos going? Any guesses as to how long it
will take for the bacteria to wake up and multiply?
- Should I reduce the priming sugar in this half? That is, will the
bacteria result in an increase in the amount of CO2 produced in
the bottle? If so, any good guesses as to the correct amount of
dextrose? My concern is that the bacteria might eat some dextrines
(or starch or whatever) that the yeast can't.
- Should I let the bottles condition warm (~90F) to favor the
bacteria or should closet temp (~75F) be fine?
- Is this approach doomed to failure?
Thanks,
Jim Layton
Howe, Texas
layton at sc45.dseg.ti.com
------------------------------
Date: Tue, 25 Mar 1997 21:59:59 -0500 (EST)
From: ABHMBREW at aol.com
Subject: Re: Lambic Digest #1045 (March 19, 1997)
I have a P-lambic which has been in the carboy for 1-1/2 years, since this is
my first try at a true lambic I have a concern about bottling it. I used the
Wyeast Lambic blend yeast as well as a pedio culture from GW Kent. My
question is, should I repitch some type of yeast at bottling time along with
my priming sugar or should I have enough viable yeast left after a year and a
half to handle the job. I would appreciate some suggestions on the best way
to bottle this.
Thanks,
Allen Bavry Jr.
------------------------------
End of Lambic Digest
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