Lambic Digest #1

eZine lover (@eZine)

Published in 

Lambic Digest

 · 7 months ago

Lambic Digest #1                             Wed 02 July 1997 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 
Contents: 
  Brettanomyces bruxellensis Yeast ("Lee Carpenter") 
  Fermenter geometry (korz) 

 
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Date: Mon, 30 Jun 1997 10:56:53 -0400 
From: "Lee Carpenter" <leec at redrose.net> 
Subject: Brettanomyces bruxellensis Yeast 

 
Gentlemen, 

 
I'm in the process of making a Belgian wheat. It calls for Brettanomyces 
bruxellensis yeast in the secondary for 2-3 weeks. Should I just rack to 
the secondary and pitch as I do in any primary? Are there any special 
preparations or precautions I need to be aware of with this yeast? I 
purchased the Wyeast Brettanomyces. 

 
Lee C. Carpenter 

 
"You can't be a real country unless you have a beer and an airline--it 
helps if you have some kind of football team, or some nuclear weapons, 
but at the very least you need a beer." 
                                       -- Frank Zappa 

 
------------------------------ 

 
Date: Mon, 30 Jun 1997 12:49:44 -0500 (CDT) 
From: korz at xnet.com 
Subject: Fermenter geometry 

 
Mark writes: 
>Al, 
> 
>do you have any references that describe effects of fermenter geometry on 
>strains of yeast?  Just curious.... 
> 
>thanks.. 
> 
>Mark 

 
My references are a few HBD posts from George Fix and a few personal 
emails from him.  He has assured me that this is covered in detail 
in his upcoming book to be out soon from Brewers Publications. 

 
Al. 

 
P.S.  Two strains of yeast that have been mentioned by Dr. Fix are 
the new single-strain Whitbread and one of the most popular lager 
yeasts in the world: W34/70 (available to homebrewers as Wyeast #2124, 
I believe). 

 
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End of Lambic Digest 
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