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Lambic Digest #1065
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Subject: Lambic Digest #1065 (April 16, 1997)
Lambic Digest #1065 Wed 16 April 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Re: Lambic Digest #1064 (April 15, 1997) (Francois Espourteille)
time, pellicles (Jim Liddil)
Re: pellicles (Brian Bliss)
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Date: Tue, 15 Apr 1997 08:58:05 -0400
From: fespourteille at mmt.com (Francois Espourteille)
Subject: Re: Lambic Digest #1064 (April 15, 1997)
Dave Suurballe wrote:
>Very shortly I will be bottling a beer that has a
>pellicle. It's in a carboy.
>Will there be baby pellicles in the bottles? That
>would be unsightly.
You probably won't have pellicle forming in the
bottle if you kept the plambic in the fermenter long
enought (6-12 month). It does happen (at least to
me) occasionally. To get raid of it, I just swirl
the bottle a few times and let it settle.
>I've never seen a bottled Gueuze or Kriek with
>something on the surface. What prevents it?
Probably aging, as stated above (with the
traditional ones at least; others just
pasteurize). While I have not seen that on a
commercial Lambic, I have seen it on older (+1
year) bottles of Stille Nacht. Probably the Brett
acting up
and from Peter Van Osta: Weekend of spontaneous
fermentation (very suggestive title)
>On Saturday 3 May and sunday 4 May, The "Bierpallieters" organize their
>sixth weekend of the "Spontaneous Fermentation" with real traditional
>Lambic, Geuze, Kriek, Faro and Framboise.
I am not one to push censorship, but this is the kind of post that
pushes people to leave families, jobs, and their wordly possessions.
You guys in Belgium need to exercise some restraint in your posts and
think of those living in areas where Cantillon has barely begun to
flow (at a trickle). Sounds like a great weekend...
>Lodging can be arranged.
What about transportation?
Cheers,
Francois.
------------------------------
Date: Tue, 15 Apr 1997 7:26:48 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: time, pellicles
The other day someone asked about time and if 7 weeks was long enough. IMHO
this time is insufficient to have the proper flavors develop from the various
fermentation processes etc. I think Guinard only put these recipes in book
because the folks at Brewers PUb. did no thtink many homebrewers would buy a
book that suggested waitng a year or more for a beer to ferment. So at this
point put the bottles in a closet for a year and see what happens.
Dave asked about pellicles in bottles. I have had it happen as have others.
The reformation of the pellicle in the bottle may be due to oxygen in the head
space. This seems to occur when one racks to another carboy as well. My most
recent bottlings wiht ale yeast and sugar seem not have developed this problem
and have carbonated in a few weeks.
I now have the electron micrographs of microorganisms in wood online, courtesy
of JA Scott in England.
Jim
www.u.arizona.edu~jliddil
------------------------------
Date: Tue, 15 Apr 97 10:14:35 CDT
From: Brian Bliss <brianb at microware.com>
Subject: Re: pellicles
>I've never seen a bottled Gueuze or Kriek with
>something on the surface. What prevents it?
1) lack of oxygen
2) make certain the beer has fermented out fully (i.e. at least 1 year)
bb
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End of Lambic Digest
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