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Lambic Digest #1078
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Subject: Lambic Digest #1078 (May 26, 1997)
Lambic Digest #1078 Mon 26 May 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Sour temps ("Andrew R. Ruggles")
unsubscribe (JLamb37234)
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Date: Sun, 25 May 97 11:43:37 -0500
From: "Andrew R. Ruggles" <ARRuggles at sprynet.com>
Subject: Sour temps
Howdy, all!
I tasted a plambic from the fermenter last night that I made in Oct.
1996. It was definitely on the right track, but it was lacking in
sourness (especially compared to the 1993 Cantillon Gueuze that I poured
immediately after tasting mine).
I remember someone on the LD paraphrased JP Van Roy that he thought his
best years were when they had very hot summers. Since I brewed this in
October, and we went over 6 months without it reaching 70F outside (why
the hell do I live here?), it has not warmed up sufficiently to sour,
yet. I have it fermenting in a fruit cellar that does not get above 68F
in the summer.
Should I move this to a warmer location for the summer?
How warm do the fermentation casks get at Cantillon, Boon, Hanssens, Oud
Beersel, etc.?
Cheers,
Andrew
------------------------------
Date: Sun, 25 May 1997 14:12:55 -0400 (EDT)
From: JLamb37234 at aol.com
Subject: unsubscribe
jlamb37234 at aol.com
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