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Lambic Digest #1053
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Subject: Lambic Digest #1053 (March 27, 1997)
Lambic Digest #1053 Thu 27 March 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: culturing lacto from Dentergems (Brian Bliss)
Re: Priming Rates for Dubbels / Abbey Ales (John Sullivan)
bottling (Jim Liddil)
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Date: Wed, 26 Mar 97 04:46:17 CST
From: Brian Bliss <brianb at microware.com>
Subject: Re: culturing lacto from Dentergems
yes, lactic fermentation produces CO2, so you should reduce the priming
sugar if pithing a lactic culture at bottling time into beer that is not
already soured. I'm not certain whether brett and/or pediococcus produce
CO2 or not...
bb
------------------------------
Date: Wed, 26 Mar 1997 06:32:00 -0800
From: John Sullivan <sullvan at anet-stl.com>
Subject: Re: Priming Rates for Dubbels / Abbey Ales
Have just finished a dubbel / abbey ale with some friends. Does anyone
have suggestions for priming. I don't need to know how to prime or what
to prime with, I am curious as to the desired volume of carbonation to
hit the style. Private E-Mail is fine.
Thanks!
John Sullivan
St. Louis, MO
------------------------------
Date: Wed, 26 Mar 1997 7:26:17 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: bottling
Allen wrote:
> 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.
First just a nit, but you still aren't making true lambic. Only in Belgium is
REAL, TRUE lambic made. I have had great success lately by racking the beer to
get rid of most of the yeast and then adding isinglass and kkeping the beer at
50 F to help clear it. Then I bottle with a fresh yeast starter. This method
has provided very rapid carbonation. TRaditional it isn't, but then I don't
end up with 2 cases of flat beer either.
Jim
www.u.arizona.edu/~jliddil
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End of Lambic Digest
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