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Subject: Lambic: The Lambic Digest V1 #81
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Lambic: The Lambic Digest Tuesday, May 8 2001 Volume 01 : Number 081
RE : Old 3278 Lambic Blend
----------------------------------------------------------------------
Date: Mon, 07 May 2001 08:44:03 -0400
From: "Steven Parfitt" <the_gimp98 at hotmail.com>
Subject: RE : Old 3278 Lambic Blend
Colin Marshall Queried about old yeast:
>I have a Wyeast #3278 Lambic Blend, which was manufactured on 9th
>July>1997. It has been refrigerated ever since. Can anybody tell me
> >whether it would still be extant or not?
Hard to say. I would recommend trying to revive it a couple of weeks ahead
of time, that way if it fails you can try to get a new pack to use instead.
Make a steril starter by boiling a 2Qt batch at about 1.040 for at least 20
minutes, pour into four quart Ball jars, cover and let them cool. Then put
them in the frig. Pop your blister pack (I always warm mine in 90F water
first) and let it sit for a couple of days to see if it inflates. If so,
take one of the four jars out of the frig, warm it to room temp, and pitch
the blister pack in it ( i remove the lid to areate the jar, put the lid on
and shake vigorously to areate the wort before pitching. I do this at least
twice before pitching. Rouse at least once a day. Let it ferment about four
days. Then when it settles, pour off the clear liquid and pitch the slury
into the second jar which is also warmed to room temp, areated, etc. After
the second jar you should have a nice starter.
The only caviat to this is that the 3278 is a blend of yeast and bacteria.
I'm not sure if pouring off the clear liquid is going to leave much bacteria
in the slurry.
Pat does culturing, and probably could give some insite here.
>I have yearned for years to make a Lambic beer, but have had neither >the
>courage nor the recipe.
What kind of pLambic are you shooting for? I've got a recipe for Gran Cru in
my Clone Book. If you want it I will post.
>Here in Oz there's not much fresh fruit around as we are heading into
>winter, so I'll probably have to use canned or dried fruit.
I wouldn't sweat the fruit too much. Rodenbach used fruit extract in their
"Alaxander". I say used, because it is now discontinued.
My first copy will use extract as well since timing for fresh fruit could be
difficult.
I was going to try a Wit first, but just realized that the light extract I
have left would work well for a plambic if I can come up with some wheat to
add to it.
Cheers
Steven
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End of Lambic: The Lambic Digest V1 #81
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