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Lambic Digest V1 #061
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lambic-digest Friday, 15 May 1998 Volume 01 : Number 061
Blenders and brewers and Hanssens
Hanssens eratum
Re: Ommegang
Re: Ommegang
Lacto Cultures
Buzz Off Competition
delayed yeast count
----------------------------------------------------------------------
From: Peter <73671.1554 at compuserve.com>
Date: Wed, 6 May 1998 14:54:42 -0400
Subject: Blenders and brewers and Hanssens
Hi,
I was surprised that you folks in the States are able to buy Hanssens at
some places. Here in Belgium it is also very hard to find.
I also read the remark about Vandervelden, I did not mention it as a
blender, because they still brew, so it is a brewery not a blender.
Armand Debelder from Drie Fonteinen has installed a small brewery in which
he plans to brew in the (near) future. It has a small capacitiy, so most of
his Lambic will still be obtained from other brewers.
At this moment he is still a "blender" ;-).
The picture of Armand at my "HORAL" webpage (
http://ourworld.compuserve.com/homepages/pvosta/horal.htm )is a small piece
of a picture taken by Theo Flissebaalje from PINT, which shows Armand
Debelder in his brewery.
Peter
------------------------------
From: Peter <73671.1554 at compuserve.com>
Date: Wed, 6 May 1998 15:43:28 -0400
Subject: Hanssens eratum
Hi,
In my message about Hanssens I misspelled the name of the daughter of Jean
Hanssens.
The current blenders at Hanssens are John Matthys and his wife Sidy
Hanssens, daughter of Jean Hanssens.
Peter
------------------------------
From: Al Korzonas <korz at xnet.com>
Date: Thu, 7 May 1998 11:14:55 -0500 (CDT)
Subject: Re: Ommegang
Jeremy writes:
>Just had the new Ommegang dubbel. Pretty decent. Ester/phenol profile
>similar to but lighter than Chimay blue/GR. Oddly dry finish. Strong
>alcoholic notes. For those who don't know, this is the new brewery in
>New York started by the importers VanBerg and DeWulf.
Ironically, I had it last night during the Bulls debacle. I felt it
had a touch too much banana and was a bit too sweet for my taste. I
shared a 75cl bottle with my cousin and midway through the second
glass I was looking forward to the Sierra Nevada Pale Ale I was going
to have next. I think a little more hops would help. I have had
banana problems with the Wyeast #1214 (some say it's the Chimay strain)
and I believe the key to reducing them is to oxygenate well and pitch
the dregs of a BIG starter.
Al.
------------------------------
From: Btalk <Btalk at aol.com>
Date: Thu, 7 May 1998 22:32:01 EDT
Subject: Re: Ommegang
If you visit Cooperstown, NY you can also check out the brewery.
My impression of this, the brewery's first beer, is that it could use a little
more time to fully develop.
Bob Talkiewicz, Binghamton, NY
------------------------------
From: Brian J Walter (Brewing Chemist) <walter at lamar.ColoState.EDU>
Date: Sat, 9 May 1998 14:34:20 -0600 (MDT)
Subject: Lacto Cultures
Howdy,
Recently I aquired several Witbier yeast slants and a lacto slant from
the YCKC. The yeasts all had a nice film of white/tan growth on them that
agrees with what I am used to. The lacto slant didn't have any visible
growth on it though. Since it is not a yeast, and I am not familiar with
it I didn't question it.
I started culturing up all the yeasts and the lacto by the same
procedure, scaping the inocculation loop across the surface of the slant
and then quickly transferring it to a vial with sterile wort in it. The
yeast all took off right away. The lacto has yet to build up any
pressure, and does not yet taste sour (2.5 weeks later).
Does lacto really grow this slow, or is it possible my slant didn't have
any lacto on it?
Thanks,
- --bjw
Brian J Walter | walter at lamar.colostate.edu
Chem Graduate Student | Homebrewer | RUSH Rocks Best!
Colorado State Univ | BJCP National Beer Judge | Green Bay Packers #1
------------------------------
From: "Houseman, David L" <David.Houseman at unisys.com>
Date: Mon, 11 May 1998 10:57:01 -0400
Subject: Buzz Off Competition
1998 BUZZ Off (MCAB Qualifying Event)
June 27-28, 1998
The Fifth Annual BUZZ Off will be held at Victory Brewing Company in
Downingtown, PA. We will be judging all homebrewed Beer, Mead, and
Cider as defined in the 1998 BJCP Style Guidelines.
The 1998 BUZZ Off is a Qualifying Event (QE) for the Masters
Championship
of Amateur Brewing (MCAB), your entry in any of the 18 MCAB
subcategories
is eligible to be selected to enter the MCAB National Championship
round.
The 1998 Delaware Valley Homebrewer of the Year will be announced at
the BUZZ Off. New to the BUZZ Off this year is the New Brewer First
Batch Competition for first time homebrewers. The BUZZ Off also
hosts
the Pennsylvania Club Challenge -- the highest scoring PA Homebrew
Club
in the BUZZ Off will be awarded the PA Challenge Cup!
The BUZZ Off will also be hosting a full day of Beer related events
for Beer Enthusiasts!
Information about the BUZZ Off is available at the BUZZ Off Web Page
at:
http://www.voicenet.com/~rpmattie/buzzoff
note: the character in front of rpmattie is the tilde character (not
an underscore, some mailers convert argh!!!!!)
If you are interested in receiving a competition entry packet see the
Web site, or contact us via phone, e-mail, or the Web. The deadline
for entries is June 20th.
Judges/Stewards -- If you are interested in Judging or Stewarding, we
want to hear from you!
For more information check the Web Page or contact:
Robert Mattie, Comp Organizer rpmattie at voicenet.com
Jim McHale, Sponsorship Committee (610) 889-0905 brewipa at aol.com
Chuck Hanning, Judge Co-ord, (610) 889-0396
------------------------------
From: blacksab at midwest.net (Harlan Bauer)
Date: Tue, 12 May 1998 02:06:27 -0500
Subject: delayed yeast count
I'd like to start taking a count of the pitching rate at the brewery I work
for...
Here's the problem--I pitch the yeast at approximately 4pm, but by the time
I get home after the cleaning run it's 8 or 9pm. The *snapshot* I'd like to
take is the number of cells pitched at 4pm, but if I take the sample at 4pm,
the cells will continue to multiply in the sample and by the time I get home
to do the count, I'm no longer examining the actual pitching rate, but the
number of cells 4 or 5 hours after pitching.
One solution I've thought of would be to take the sample and immediately
plunge it into salted ice to shock the yeast into dormancy, or at least to
slow them down.
Another possibility would be to heat the sample and kill the yeast, but then
I would not be able to run a viability test at the same time and with the
same sample.
BTW, we pitch from one fermenter to another so there is no way of knowing
the pitching rate except to count the cells in the recieving fermenter right
after pitching.
Anyone have any ideas?
Harlan.
Harlan Bauer ...malt does more than Milton can
Carbondale, IL To justify God's ways to man.
<blacksab at midwest.net> --A.E. Houseman
------------------------------
End of lambic-digest V1 #61
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