Copy Link
Add to Bookmark
Report
Lambic Digest V1 #086
Return-Path: <owner-lambic at hbd.org>
Received: from easycomeeasygo.mr.itd.umich.edu (easycomeeasygo.mr.itd.umich.edu [141.211.14.26])
by gremlins.imap.itd.umich.edu (8.9.3/3.1i) with ESMTP id HAA27698
for <spencer at s.imap.itd.umich.edu>; Fri, 18 May 2001 07:09:37 -0400 (EDT)
Received: (from daemon at localhost)
by easycomeeasygo.mr.itd.umich.edu (8.9.3/3.1u) with X.500 id HAA15970; Fri, 18 May 2001 07:09:37 -0400 (EDT)
Received: from brew.hbd.org ([63.219.236.210])
by easycomeeasygo.mr.itd.umich.edu (8.9.3/3.1u) with ESMTP id HAA15947
for <spencer at umich.edu>; Fri, 18 May 2001 07:09:37 -0400 (EDT)
Received: (from majordom at localhost)
by brew.hbd.org (8.9.3/8.9.3) id GAA07163
for lambic-outgoing; Fri, 18 May 2001 06:10:02 -0400
Date: Fri, 18 May 2001 06:10:02 -0400
Message-Id: <200105181010.GAA07163 at brew.hbd.org>
From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
To: lambic at hbd.org
Subject: Lambic: The Lambic Digest V1 #86
Reply-To: lambic at hbd.org
Sender: owner-lambic at hbd.org
Errors-To: owner-lambic at hbd.org
Precedence: bulk
Status: RO
owner-lambic at hbd.org
Lambic: The Lambic Digest Friday, May 18 2001 Volume 01 : Number 086
Was Re: Wyeast 3278 B
Re: Wyeast 3278 B
----------------------------------------------------------------------
Date: Thu, 17 May 2001 10:08:51 -0400
From: "phil sides jr" <phil at yankeebrew.com>
Subject: Was Re: Wyeast 3278 B
"Steven Parfitt" <the_gimp98 at hotmail.com> wrote:
>All I need to do to
>finish my system is (weld some brackets to move one shelf and make room for
>the electronics, and (2) complete the speed control for the motor, then....
>Time to start All Grain Brewing.
Steven,
You know about passivating your new rig, right?
Phil
------------------------------
Date: Thu, 17 May 2001 21:45:19 -0500
From: james r layton <blutick at juno.com>
Subject: Re: Wyeast 3278 B
>With the lambic blend, it smells acidic, tart, pungent with yeasty
notes.
>Normally I would consider this bad if it were supposed to be a standard
ale
>or lager. Since it is a Lambic Blend, how can I tell if it is
contaminated?
>I suppose I just "takes me chances", eh?
Yep. Use good technique and trust the starter to be good. Actually, I'm
not sure that a lambic starter can even be bad unless the intended
bacteria and Brett. yeast don't start growing. Jim Liddil's series on
making lambics in the sorely missed Brewing Techniques (a moment of
silence, please) even suggested leaving the raw wort uncovered in the
kitchen for a while to ensure some enteric bacterial contamination. How
bad is that?
Jim Layton
------------------------------
End of Lambic: The Lambic Digest V1 #86
***************************************
************************************************************************
You are subscribed to the Lambic Digest mailing list. Our
subscribe system prevents someone else from subscribing you, so you got
here on your own.
To post a message to the list, please send it to lambic at hbd.org.
To unsubscribe, send the word "unsubscribe", without the quotes, to
lambic-request at hbd.org. For a list of other useful commands, send the
word "help", less the quotes, to lambic-request at hbd.org.
Comments or questions related to the operation of this list should be
directed to lambic-owner at hbd.org
