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Lambic Digest V1 #108
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Subject: Lambic: The Lambic Digest V1 #108
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Lambic: The Lambic Digest Friday, July 13 2001 Volume 01 : Number 108
Re: The wait begins
----------------------------------------------------------------------
Date: Thu, 12 Jul 2001 20:56:03 -0500
From: blutick at juno.com
Subject: Re: The wait begins
Hi Steven. No suggestions, just a couple of questions.
I assume that you'll pitch both batches with the Wyeast lambic blend.
Have you ever used the lambic blend to make a straight lambic? I'm
strongly considering it for my next batch. So far, I've only used ale
yeast, pediococcus d., and brett. lambicus in my lambics. The only one
that I have bottled is starting to taste OK after about 9 months but the
additional critters in the Wyeast blend are intriguing.
As for your local souring agent - any idea what's in there? Is the flavor
lactic or acetic?
Jim Layton
>Started a batch of something last week.
>Brewed an all grain clone of Rhodenbach Grand Cru from "Clone Brews".
Split
>the batch in two and put half under the awning on the camper over
nite(under
>an apple tree). Then pitched both batches with culture from Sierra
Navada
>Pale Ale (1056?). Both have fermented for a week, and smell fine. I have
a
>starter made from Wy Lambic Blend that I will pitch when primary
>fermentation slows.
>I'm considering adding some of a local souring agent that I previously
>mentioned I have in a Hefe/Koslch in the frig.
>Any suggestions?
------------------------------
End of Lambic: The Lambic Digest V1 #108
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