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Lambic Digest V1 #087
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From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
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Subject: Lambic: The Lambic Digest V1 #87
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Lambic: The Lambic Digest Saturday, May 19 2001 Volume 01 : Number 087
Re: wyeast 3278B responses
----------------------------------------------------------------------
Date: Fri, 18 May 2001 10:33:59 -0400
From: "Steven Parfitt" <the_gimp98 at hotmail.com>
Subject: Re: wyeast 3278B responses
phil Responds:
>Steven,
>You know about passivating your new rig, right?
>
>Phil
I have searched hte HBD digest and found several references to acid (20%
nitric) washing the SS to repaivate. ALso several refs to washing it and
letting it self passivate.
I have (1) boiled water in it to test for leaks, then let it set for a week.
(2) run Vinigar and H2O2 through it, Rinsed it and let set several days. (3)
run PBW in hot water through it, then rinsed and let dry.
james r layton Responded:
<blutick at juno.com>
>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?
Hmmm.. no buturic smell or anything really bad. I might split the batch when
I make it and let part of it seed naturally from local bacteria/yeast.
I seem to have a problem with contamination that causes beer to sour. I have
a Hefe-weizen that is mildly sour. In the past I have repedily had problems
with souring batches.
I'd really like to isolate the agent and determine what it is.
Right now, I'm concerned about getting pLambic contaminants in my main beer.
Steven
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End of Lambic: The Lambic Digest V1 #87
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