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Lambic Digest #1063
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Date: Sun, 13 Apr 1997 00:30:07 -0600
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Subject: Lambic Digest #1063 (April 13, 1997)
Lambic Digest #1063 Sun 13 April 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #1062 (April 12, 1997) (TBOUTTE)
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Date: Sat, 12 Apr 1997 12:28:05 -0400 (EDT)
From: TBOUTTE at delphi.com
Subject: Re: Lambic Digest #1062 (April 12, 1997)
I recently brewed a batch of p-lambic from a formula in the Jean-Xavier
Guinard book, "Lambic". The formula does not say when the beer is ready
for consumption after bottling. I bottled about 6 weeks ago, and
presently the p-Lambic has a good aroma and a nice head. However, the
mouth feel is still a little ropey from the P. cerevisiae and the
flavor is a little weak and has something slightly disagreeable to it.
I realize true lambics are aged for years, but since this is appears
to be an "accelerated" process I want to know whether I can expect the
flavor to improve, and roughly how long it will take.
The fermentation time is 7 weeks. One week with Saccharomyces, then add
Pediococcus, and finally Brett. after 3 weeks.
Troy.
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End of Lambic Digest
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