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From: owner-lambic at hbd.org (Lambic: The Lambic Digest)
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Subject: Lambic: The Lambic Digest V1 #90
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Lambic: The Lambic Digest Wednesday, May 23 2001 Volume 01 : Number 090
Re: Bugs / Maize?
Bugs and Wild Yeasts
----------------------------------------------------------------------
Date: Tue, 22 May 2001 07:55:26 -0400
From: "Steven Parfitt" <the_gimp98 at hotmail.com>
Subject: Re: Bugs / Maize?
Patrick D. Bernardo" <bernardo at cyberwar.com> Asks about sources for :
>Does anybody have a good source for the hard to find lambic bugs, like
>damnosus, delbrukki etc.? Also, have these critters been renamed (I've
>been going by Guinard's Lambic book)? I thought that I read >somewhere
>about that happening.
Try this url, it has a lot of wource information near the bottom:
http://hbd.org/brewery/library/LmbicJL0696.html#Supps
On a related topic, I read an obscure note in Al Korzonas' book on
Homebriwing V1 that maize is used in Rodenbach Red Ales. None of the recipes
I have seen include this. Has anyone used Maize in thier Flemish Red? If so,
how much do you use per 5gallon batch? Any comments on the results?
Steven
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------------------------------
Date: Tue, 22 May 2001 18:46:39 EDT
From: PKervran at aol.com
Subject: Bugs and Wild Yeasts
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Patrick,
Brewtek has the damnosus "bug" you're looking for. I've seen the delbrukki
around but don't have a site at this time. I'll check around.
Per your persuasion, I'm also writing to throw out some food for thought on a
potential untapped source for wild yeast. I recently watched a program which
featured a bakery in NYC that creates a wild yeast starter for breads called
biga (don't trust me on the spelling). The source of the wild yeast is the
frosty haze that is on cabbage. According to the baker, he uses numerous
other vegetables and/or fruits as a source of yeast.
Essentially what he did was take a leaf or two of the cabbage and rubbed it
between his hands in a bowl of water to release the yeast. To this he added
flour and left it to ferment. This became his starter. The end result was a
sour dough type yeast.
For brewing purposes, you would want to be more "clean" in your process and
pitch with wort vs. flour, but it seems like a viable source of yeast.
Considering the sour dough type effect, it sounds very lambic-like to me.
Paul
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<HTML><FONT FACE=arial,helvetica><FONT SIZE=2>Patrick,
<BR>
<BR>Brewtek has the damnosus "bug" you're looking for. I've seen the delbrukki
<BR>around but don't have a site at this time. I'll check around.
<BR>
<BR>Per your persuasion, I'm also writing to throw out some food for thought on a
<BR>potential untapped source for wild yeast. I recently watched a program which
<BR>featured a bakery in NYC that creates a wild yeast starter for breads called
<BR>biga (don't trust me on the spelling). The source of the wild yeast is the
<BR>frosty haze that is on cabbage. According to the baker, he uses numerous
<BR>other vegetables and/or fruits as a source of yeast.
<BR>
<BR>Essentially what he did was take a leaf or two of the cabbage and rubbed it
<BR>between his hands in a bowl of water to release the yeast. To this he added
<BR>flour and left it to ferment. This became his starter. The end result was a
<BR>sour dough type yeast.
<BR>
<BR>For brewing purposes, you would want to be more "clean" in your process and
<BR>pitch with wort vs. flour, but it seems like a viable source of yeast.
<BR>Considering the sour dough type effect, it sounds very lambic-like to me.
<BR>
<BR>Paul</FONT></HTML>
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End of Lambic: The Lambic Digest V1 #90
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