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Lambic Digest #1088
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Date: Thu, 19 Jun 1997 00:30:07 -0600
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Subject: Lambic Digest #1088 (June 19, 1997)
Lambic Digest #1088 Thu 19 June 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
RE: Al's tripel (Robert Paolino)
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Date: Wed, 18 Jun 1997 07:30:59 -0500 (CDT)
From: Robert Paolino <rpaolino at execpc.com>
Subject: RE: Al's tripel
On Wed, 18 Jun 1997, subscription requests only - do not post here wrote:
> From: korz at xnet.com
> Subject: Westmalle yeast
>
> yeast in the 3000's anyway) is the Westmalle yeast. I used this yeast
> on a Tripel. Pitched a 2-liter starter into 5 gallons of 1.070 wort and
> put the 60F wort into a 55F cellar (the starters smelled strongly of
> bananas so I decided to try to ferment cool... actually, it wasn't
> the yeast took off and fermented quite strongly for several days and
> then started to slow as expected. After several weeks after the yeast
Your cellar was 55F, but I bet that strong fermentation was CONSIDERABLY
warmer. Read on.
> had settled and the beer was crystal clear, I checked the SG: 1.030-something!
>
> Woops! Despite being perfectly happy at 55F for a week, whether for
> reasons of CO2 toxicity or simply the yeast didn't like the temperature
> once fermentation slowed, fermentation stalled. I warmed up the
Fermentation slowed, the temperature of the beer cooled down, fermentation
stopped.
> fermenters to 68F and swirled several days in a row. Fermentation restarted.
You substituted an increase in room temperature for the increased
temperature no longer being generated by fermentation.
Does this reasoning seem valid, or am I missing something?
Now go have a beer,
Bob Paolino rpaolino at earth.execpc.com
Madison
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