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Date: Thu, 24 May 2001 06:10:03 -0400
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From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
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Subject: Lambic: The Lambic Digest V1 #91
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Lambic: The Lambic Digest Thursday, May 24 2001 Volume 01 : Number 091
RE: Lambic: The Lambic Digest V1 #90
Re: Lambic: The Lambic Digest V1 #90
Bugs
----------------------------------------------------------------------
Date: Wed, 23 May 2001 08:17:28 -0400
From: "Parfitt, Steven" <Steven.Parfitt at sea.siemens.com>
Subject: RE: Lambic: The Lambic Digest V1 #90
Speaking of sour and Lambic style beer... I have had an ongoing problem with
contamination of beer for years. Most recently I had a hefe-weizen go sour.
Kind of a Berliner-weizen now.
Since I occasionally 'mouth'start the syphon, I suspect I may be the source.
Last night I stopped by my local auto parts place and picked up a
"MightyVac" type pump. They are used to create a partial pressure (no such
thing as vaccum) to bleed break lines. I figure if it works for break lines,
it should work for starting a syphon. Could be a much better sanitized
method.
I'll post how well it works next time I transfer wort.
Steven
------------------------------
Date: Wed, 23 May 2001 08:03:51 -0500
From: Nathan Kanous <nlkanous at pharmacy.wisc.edu>
Subject: Re: Lambic: The Lambic Digest V1 #90
Steve Parfitt posted:
At 06:10 AM 05/23/2001 -0400, you wrote:
>On a related topic, I read an obscure note in Al Korzonas' book on
>Homebriwing V1 that maize is used in Rodenbach Red Ales. None of the
>recipes I have seen include this. Has anyone used Maize in thier Flemish
>Red? If so, how much do you use per 5gallon batch? Any comments on the results?
The Wheeler and Protz book "Brew Classic European Beers at Home" includes
recipes for two versions of Rodenbach and Liefman's Kriek that include
flaked maize. Off the top of my head I don't recall exactly how much but I
think it ranged from about 1/2 to 1.25 lbs per 5 gallons.
I made one once but due to a stupid brewer trick ended up dumping the batch
before it "matured". If you've never done it, don't follow any stupid
recommendations to put "just a touch of cinnamon" in your mash....unless
you really like cinnamon beer. I barely put a shake in this brown ale and
ended up with cinnamon beer that made your mouth numb.....really.
I'll probably make another one this summer since I've got a quart of sour
cherry concentrate to use.
nathan in madison, wi
------------------------------
Date: Wed, 23 May 2001 08:04:54 -0500
From: Nathan Kanous <nlkanous at pharmacy.wisc.edu>
Subject: Bugs
Lactobacillus delbrukkii is available from WYeast as culture 4335 (mine's
been ordered for a berliner weisse).....it's also quite common to find it
on brewers malt, as I understand.
nathan in madison, wi
------------------------------
End of Lambic: The Lambic Digest V1 #91
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