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Lambic Digest V1 #097
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From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
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Subject: Lambic: The Lambic Digest V1 #97
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Lambic: The Lambic Digest Wednesday, June 20 2001 Volume 01 : Number 097
RE: Lambic: The Lambic Digest V1 #96
Shultheiss
----------------------------------------------------------------------
Date: Tue, 19 Jun 2001 07:46:25 -0400
From: "Parfitt, Steven" <Steven.Parfitt at sea.siemens.com>
Subject: RE: Lambic: The Lambic Digest V1 #96
Nathan Posted
>First of all, Steve Parfitt wants to culture from Sierra Nevada to make a
>pLambic. Buy it from WYeast (1056) or go to a local brewpub and get a
>slurry....much easier than culturing.
True, but I have SNPA on hand, along with malt, Erlenmeyer flask, etc ... It
is bubbling away now. I'll give it a couple of days ant taste it to see how
it is. Smells ok so far.
>Second, Brian Dotlich asks about brewing Berliner Weisse. I've made a
>berliner weisse according to Eric Warner's book...as far as recipe
>formulation. I put an ounce of Crystal hops in the mash (I think it was
>crystal), sparged and pitched a lactobacillus culture.
>I used a lactobacillus acidophilus culture. It produces different
>fermentation byproducts than does a L. delbreukii culture. I fermented
>this at near 100 deg F for 3 days then cooled and pitched WYest 2565
(Kolsch).
>The beer came out okay. The acidity is not nearly as assertive as it
>seemed at 3 days, nor as assertive as I think it should be. Second, it's a
>rather uni-dimensional acidity.....lactic acid and not much else. It
>almost has a yogurt sort of appeal to it. I like the beer, but it ain't no
>berliner weisse.
snip....
Since I have never tasted a Berliner Weisse, I don't have anything as a
reference, however have had several batches (over a 16 year period) go sour.
My latest experience was a Here Weissen that soured after three months. I
believe it is Lactic Acid, but have no convenient way to test it. it is a
clean sour to me, but I have sinus problems and don't really trust my taste
as a reliable standard. I drank most of the pBerlinner Weisse, as in the
past I have found that I like slightly sour beer. When I was down to about a
glass left in the corny, I pumped about a gallon of Kolsch on top. First
glass was really Nasty with yeast. Second was pretty good. But Kolsch is no
Hefe. Which is the point of this.. Why use 2565 for a Hefe?? Kolsch produces
a clean, fairly ester free beer. It would seem a poor choice for a hefe.
Brian, (or anyone else for that matter) if you want a sample of the
pBerliner Weisse/Kolsch, let me know and I'll try to bottle some and send it
to you.
Steven
------------------------------
Date: Tue, 19 Jun 2001 13:19:54 -0400
From: "Spencer Thomas" <spencer at umich.edu>
Subject: Shultheiss
> From: Nathan Kanous <nlkanous at pharmacy.wisc.edu>
>
> Second, I've also read that Shultheiss uses(d) brett cultures in theirs as
> well as Lactobacilli.
I have no question that there is some brett in Schultheiss. The brett character is
immediately evident in the nose and flavor. I am totally bummed that we can only
get Kindl in this country, as it is flat and one-dimensional next to Schultheiss.
Just my opinion, of course.
=Spencer
------------------------------
End of Lambic: The Lambic Digest V1 #97
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