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Lambic Digest V1 #079
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From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
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Subject: Lambic: The Lambic Digest V1 #79
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Lambic: The Lambic Digest Saturday, May 5 2001 Volume 01 : Number 079
Hello out there
Re: Lambic: The Lambic Digest V1 #78
Re: Is anybody out there?
Ping......ping.......ping......
Date: Sat, 5 May 2001 08:32:42 +1000
Is Anybody Out There, Aging Hops
----------------------------------------------------------------------
Date: Fri, 4 May 2001 06:12:11 -0700
From: "Rancourt, Mark D" <Mark.Rancourt at PSS.Boeing.com>
Subject: Hello out there
Still lurking out here too... It has been rather quiet.
Its just about time for another case of Cuevee Rene.
------------------------------
Date: Fri, 4 May 2001 09:32:47 -0400
From: "Patrick D. Bernardo" <bernardo at cyberwar.com>
Subject: Re: Lambic: The Lambic Digest V1 #78
I'll get the ball rolling, I guess.
Tomorrow night I am going to make this recipe. It's going to be extract
because I would hate to waste the time on all-grain if the yeast and stuff
floating in my backyard taste terrible! I am going to split it into 3
batches. My plan is this:
Batch 1 (.75 gallons): Left overnight to cool in backyard, which has several
fruit trees, plenty of flowers, and a big vegetable garden.
Batch 2 (.75 gallons): Left overnight to cool on front porch. Our front
yard has some flowers, but nowhere near as much as the back.
Batch 3 (1 gallon): Fermented with the dregs from a bottle of Boon.
Yesterday I cooked the Saaz hops in a food dehydrator, and then left them in
the 90F sun for a few hours. They are brownish now, and don't smell
anymore.
Batch #3 will be aged in a glass wine jug. 1/2 gallon each of Batch 1 and
Batch 2 will be aged in plastic milk jugs. A 1/2 gallon of 1 and 2 mixed
will be aged in a third plastic milk jugs.
That makes 4 mini plamb batches, covering as many variables as possible with
this small batch.
Any comments?
ProMash Recipe Printout
Recipe : First Lambic
Recipe Specifics
- ----------------
Batch Size (GAL): 2.50 Wort Size (GAL): 2.50
Total Grain (LBS): 3.00
Anticipated OG: 1.042 Plato: 10.48
Anticipated SRM: 2.7
Anticipated IBU: 26.1
Brewhouse Efficiency: 73
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential
SRM
- ----------------------------------------------------------------------------
- -
100.0 3.00 lbs. Wheat LME 1.035
2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil
Time
- ----------------------------------------------------------------------------
- -
0.75 oz. Saazer Whole 4.30 26.1 60 min.
------------------------------
Date: Fri, 4 May 2001 11:15:20 -0400
From: "phil sides jr" <phil at yankeebrew.com>
Subject: Re: Is anybody out there?
I'm here Steven...
Maybe this will stimulate some discussion... A friend of mine posed this
question on our local homebrew club discussion list:
Francois Espourteille" <francois53 at mediaone.net> wrote:
> To the collective:
>
> I am planning to do the first of a yearly 20 gal batch of Oud Bruin
> and/or
> Rodenbach type sour ale. This beer will spend a year in a 20 gal
> cask, and
> every subsequent year I would brew 10 gal of fresh beer, drain 10 gal
> of
> aged beer from the cask and replace it with the fresh beer. This
> should
> result in 10 gal of nice sour red/brown Belgian ale every year, or so
> goes
> the plan. My question concern the basic recipe. Has any one made a
> Rodenback clone or Oud Bruin? I have found some basic ideas from
> MJ's book
> on Rodenbach recipe and have their brewing diagram (took a picture of
> it
> last fall). But I am not sure if I will go for a Rodenbach clone or
> more
> like a Bios type beer. So if you have any previous experience
> brewing
> either of these styles (successfuly) I would be interested in
> hearing about
> it.
Phil Sides, Jr.
Concord, NH
From: "Parfitt, Steven" <Steven.Parfitt at sea.siemens.com>
> Subject: Is anybody out there?
>
> Really,
>
> Seems that four of us have signed up for this list, and no one has posted
in
> months.
>
> Steven (same as gimp98 at hotmail.com, except I am posting from work to check
> out subscription procedure before posting it to others.)
>
> ------------------------------
------------------------------
Date: Fri, 04 May 2001 15:58:58 -0400
From: "Steven Parfitt" <the_gimp98 at hotmail.com>
Subject: Ping......ping.......ping......
sonar on, anyone out there?
Steven
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com
------------------------------
Date: Sat, 5 May 2001 08:32:42 +1000
From: "Colin Marshall" <byoah at argay.com.au>
Subject: Date: Sat, 5 May 2001 08:32:42 +1000
I have a Wyeast #3278 Lambic Blend, which was manufactured on 9th July 1997.
It has been refrigerated ever since. Can anybody tell me whether it would
still be extant or not? I have yearned for years to make a Lambic beer, but
have had neither the courage nor the recipe. I know that there's not much
the group can do about the former, but could someone help with the latter?
Here in Oz there's not much fresh fruit around as we are heading into
winter, so I'll probably have to use canned or dried fruit.
Thanks,
Colin.
------------------------------
Date: Fri, 4 May 2001 22:14:35 -0500
From: james r layton <blutick at juno.com>
Subject: Is Anybody Out There, Aging Hops
Well, yes, I'm out here. It has been some time since anyone posted, nice
to see one. Only four signed up? I had no idea.
Steven, I've tried accelerated aging of hops only one time. I used the
slow method of oven aging (4 hrs at 170F) as described at
http://bergsman.org/jeremy/lambic/materials.html
with whole hops.
How did it work? OK, I guess. The hops didn't look toasted but I'm not
sure that the cheezy aroma was totally gone. It was my first p-lambic,
brewed in January 1999. I bottled it in December 2000. It has no
detectable hop bitterness or flavor, but I'm less than pleased with it.
Both the sourness and the Brett. flavors are pretty weak, and it has
developed very little carbonation despite the addition of fresh yeast and
plenty of dextrose at bottling. Maybe it'll improve with age, we'll see.
I do have another batch coming along, I'll bottle it this fall when it is
about 18 months old. It was brewed with naturally aged two year old whole
hops. I changed several other things on this, my second p-lambic attempt.
Maybe this one will be my masterpiece.
Man, the learning cycles on this style are slower than the traffic on
this list.
Jim Layton
Howe, TX
------------------------------
End of Lambic: The Lambic Digest V1 #79
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