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Lambic Digest #1084
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Subject: Lambic Digest #1084 (June 10, 1997)
Lambic Digest #1084 Tue 10 June 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Timing of Pedio and Brett Additions (John Sullivan)
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Date: Mon, 09 Jun 1997 06:04:01 -0700
From: John Sullivan <sullvan at anet-stl.com>
Subject: Timing of Pedio and Brett Additions
A couple of my brewing friends and I have 22 gallons of lambic started.
I have a couple of questions which I am hoping someone can shed some
light on.
1) We brewed this beer in a public park on National Homebrew Day. Though
the water was filtered, it had a very high sulfate content. We had to
add mucho phosphoric acid to get the pH down. What effects positive or
negative could this have on the finished beer?
2) We fermented the beer using Wyeast 1007. After two weeks we added our
pediococcus culture. After 2 additional weeks we were going to add our
brettanomyces. This was according to Guinard who obviously is dealing
with accelerated schedules and an incomplete list of bugs (i.e., we had
no enterics or kloeckera apiculata). We have tasted the beer in its
current state and do not feel that the pedio has had an opportunity to do
its job yet. It's souring but not intensely so. Is there a problem in
adding the brettanomyces before the pediococcus has finished its phase?
Ignoring Guinard, how do we know when it is time to add the brett? Would
a pH reading and taste test be a better methodology? If so, what should
the pH be at the end of the pedio phase?
3) We hoped to make 3 different fruit lambics and a gueueze out of the 22
gallons. The gueueze aside, we would like to use fruit when it is in
season (i.e. August-September). We brewed the beer on May 3. My
assumption is we can add the fruit when it is ready with no ill effects.
Is this a correct assumption? If not when should the fruit be added?
Should it have been added already?
We'll probably have more questions but for now, thanks!
John Sullivan
St. Louis, MO
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