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Lambic Digest V1 #102
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From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
To: lambic at hbd.org
Subject: Lambic: The Lambic Digest V1 #102
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Lambic: The Lambic Digest Monday, June 25 2001 Volume 01 : Number 102
Re: Re: Acid Additions
----------------------------------------------------------------------
Date: Sun, 24 Jun 2001 08:55:25 -0500
From: Jim Layton <blutick at juno.com>
Subject: Re: Re: Acid Additions
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'Scuse me for all of the foreign matter on my previous post. My ISP sent
some new software and I'm getting to know it. I'm curious to see if I've
got it fixed now.
Steven wrote:
>Am I just less sensitive to sour? Since, I have acuired a taste fro it
over
>a period of ten or so years.
Quite likely you have become more accustomed to it than I have. The beers
that I consider to be pretty sour aren't sold in Texas. The only chances
I've had to buy Rodenbach or any of the unsweetened lambics have been on
the rare business trips that I make to the east or west coast. I've drank
only one R. Grand Cru and I remember the tartness as being slightly
beyond my comfort level. The sourest beer I ever had was a little bottle
of Boon gueuze that I picked up in Connecticut, that one reminded me of
sucking on a lemon.
BM - I'm sure this isn't exact, but 35 pt/pound/gal should be close
enough for any liquid malt extract. BTW, try to find a way to switch your
e-mail format from HTML to plain text.
Jim Layton
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Content-Transfer-Encoding: quoted-printable
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
<HTML><HEAD>
<META http-equiv=3DContent-Type content=3D"text/html; charset=3Diso-8859-1">
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<BODY bottomMargin=3D0 leftMargin=3D3 topMargin=3D0 rightMargin=3D3>
<DIV>'Scuse me for all of the foreign matter on my previous post. My ISP =
sent=20
some new software and I'm getting to know it. I'm curious to see if I'=
ve=20
got it fixed now.</DIV>
<DIV> </DIV>
<DIV>Steven wrote:</DIV>
<DIV> >Am I just less sensitive to sour? Since, I have acuired a =
taste=20
fro it over <BR>>a period of ten or so years.</DIV>
<DIV> </DIV>
<DIV>Quite likely you have become more accustomed to it than I have. The =
beers=20
that I consider to be pretty sour aren't sold in Texas. The only =
chances=20
I've had to buy Rodenbach or any of the unsweetened lambics have been on&=
nbsp;=20
the rare business trips that I make to the east or west coast. I've =
drank=20
only one R. Grand Cru and I remember the tartness as being slightly =
beyond=20
my comfort level. The sourest beer I ever had was a little bottle of=20
Boon gueuze that I picked up in Connecticut, that one reminded me of=20
sucking on a lemon.</DIV>
<DIV> </DIV>
<DIV>BM - I'm sure this isn't exact, but 35 pt/pound/gal should=20
be close enough for any liquid malt extract. BTW, try to find a way to=
=20
switch your e-mail format from HTML to plain text.</DIV>
<DIV> </DIV>
<DIV>Jim Layton</DIV></BODY></HTML>
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End of Lambic: The Lambic Digest V1 #102
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