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Lambic Digest #1067
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Subject: Lambic Digest #1067 (April 19, 1997)
Lambic Digest #1067 Sat 19 April 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
acetic acid (Jeremy Bergsman)
Re: Lambic Digest #1066 (April 18, 1997) ("John McDonnell")
fly spit (Jim Liddil)
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----------------------------------------------------------------------
Date: Fri, 18 Apr 1997 00:38:42 -0700
From: Jeremy Bergsman <jeremybb at leland.Stanford.EDU>
Subject: acetic acid
> I would like to know ways of limiting the acetic acid production which occurs in
> my pLambics.
> The current culprits I know of are:
>
> - Too much airspace in the top of your cask.
>
> - Spilt/dribbled lambic on the outside of the cask which can attract fruit
> flies. The fruit flies sucreat acetic acid like stuff in the presence of
> alcohol (so I was told by winemakers).
I would put contamination by acetic acid-producing bacteria above the fruit
fly explanation. How does the fly's acetic acid get into the cask? How
much acetic acid can one fly secrete?
- --
Jeremy Bergsman
jeremybb at leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
Date: Fri, 18 Apr 1997 09:11:00 -0700
From: "John McDonnell" <hadleigh at worldnet.att.net>
Subject: Re: Lambic Digest #1066 (April 18, 1997)
Please take me off your mailing list
- ----------
> From: subscription requests only - do not post here
<lambic-request at engr.colostate.edu>
> To: lambic at engr.colostate.edu
> Subject: Lambic Digest #1066 (April 18, 1997)
> Date: Thursday, April 17, 1997 11:30 PM
>
>
>
> Lambic Digest #1066 Fri 18 April 1997
>
>
> Forum on Lambic Beers (and other Belgian beer styles)
> Mike Sharp, Digest Coordinator
>
>
> Contents:
> Acetic acid production limiting (Martin Wilde)
>
>
> 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.
>
> All commercially related announcements should be sent to lambic-request
> for approval prior to posting. Unapproved commercial announcements
> are prohibited.
>
> 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, 17 Apr 97 22:13:00 PDT
> From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
> Subject: Acetic acid production limiting
>
>
> Text item: Text Item
>
>
> I would like to know ways of limiting the acetic acid production which
occurs in
> my pLambics.
> The current culprits I know of are:
>
> - Too much airspace in the top of your cask.
>
> - Spilt/dribbled lambic on the outside of the cask which can attract
fruit
> flies. The fruit flies sucreat acetic acid like stuff in the presence of
> alcohol (so I was told by winemakers).
>
> Are there others such as wort composition?
>
> thanks!
>
> Martin Wilde
>
> ------------------------------
>
>
> End of Lambic Digest
> ************************
> -------
------------------------------
Date: Fri, 18 Apr 1997 7:39:11 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: fly spit
Martin wrote:
> - Too much airspace in the top of your cask.
>
> - Spilt/dribbled lambic on the outside of the cask which can attract fruit
> flies. The fruit flies sucreat acetic acid like stuff in the presence of
> alcohol (so I was told by winemakers).
Umm I think this wine maker has been drinking to much. The flies carry
bacteria most likely acetobacter.
temperature also plays a role in the effect on brettanomycs growth and
metabolism. But indeed you want to limit the air exposure to the owrt. Thus
the importance of the pellicle. You might consider varying the order of
addtion of the microbes.
Herr Digest Master, what is the status of the LD?
Jim
------------------------------
End of Lambic Digest
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