Lambic Digest V1 #129

Published in

· 7 months ago

Date: Sat, 8 Feb 2003 01:10:02 -0500 
Subject: Lambic: The Lambic Digest V1 #129 

owner-lambic`at`hbd.org 

Lambic: The Lambic Digest  Saturday, February 8 2003  Volume 01 : Number 129 

New lurker... 
Re: Speaking of pLambic 

---------------------------------------------------------------------- 

Date: Fri, 7 Feb 2003 06:33:46 -0600 
From: Bev Blackwood II <bdb2`at`bdb2.com> 
Subject: New lurker... 

I'm an accidental Lambic brewer most of the time, but hadn't been aware  
that this was available as a resource.  I'm currently conducting an  
experiment with a combination of dregs from a Hanssen's Gueuze, a wheat  
beer of mine and whatever contaminant is screwing with my bottling  
equipment. ;-) 

In any case, I'll be listening in here. 

- -BDB2 

Bev D. Blackwood II 
http://www.bdb2.com 

------------------------------ 

Date: Fri, 7 Feb 2003 21:11:37 -0600 
From: blutick`at`juno.com 
Subject: Re: Speaking of pLambic 

Steven, 

>All have a nice (albeit strong) pedio aroma and flavor. NO LACTIC!. It 
is way out of balance. 

Hmmm, I'm not sure that I follow this. Pediococcus ferment glucose to 
lactic acid. Brettanomyces produce a characteristic strong odor.  

> Q. would I be best to (1) make a starter of lactic culture and add a 
quarter 
>to each, (2) make new mini batch of lactic to split between the four  
using 
>a lactic culture (how much), or (3) make a small batch of soured beer by 
>mashing a small batch of beer and throwing in a handful of grain to let 
it 
>sour for a couple of days, then add it (how much). 

Again, I'm a bit confused. (1) and (2) sound like basically the same 
thing. Anyway, the youngest two of these four beers are nearly two years 
old. It seems unlikely to me that these beers would have any fermentable 
materials left for the organisms to work on. Option (3) might work, but 
I'll suggest a more controllable option.  

Add straight lactic acid. I do it with wit beers, it should work with 
plambics. I use  12-15 cc of 88% lactic acid in 5 gallons for just a hint 
of flavor. You can start at that level and work up until you think its 
about right. 

Jim Layton 
Howe, TX 

------------------------------ 

End of Lambic: The Lambic Digest V1 #129 
**************************************** 

************************************************************************ 
You are subscribed to the Lambic Digest mailing list. Our 
subscribe system prevents someone else from subscribing you, so you got 
here on your own. 

To post a message to the list, please send it to lambic`at`hbd.org. 

To unsubscribe, send the word "unsubscribe", without the quotes, to 
lambic-request`at`hbd.org. For a list of other useful commands, send the 
word "help", less the quotes, to lambic-request`at`hbd.org. 

Comments or questions related to the operation of this list should be 
directed to lambic-owner`at`hbd.org