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Lambic Digest V1 #133
Date: Wed, 19 Mar 2003 01:10:01 -0500
Subject: Lambic: The Lambic Digest V1 #133
owner-lambic`at`hbd.org
Lambic: The Lambic Digest Wednesday, March 19 2003 Volume 01 : Number 133
RE: Lambic: The Lambic Digest V1 #132
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Date: Tue, 18 Mar 2003 09:28:17 -0500
From: "Doug Haas" <haas.118`at`osu.edu>
Subject: RE: Lambic: The Lambic Digest V1 #132
I've had exactly the same problem. Two batches, one started 15 months ago
and one about 9 months ago just now developed pellicles. The pellicle on
the 15 month old kriek fell very quickly and the pellicle on the 9 month old
lambic is very thin. On the other hand, mine have plenty of sour and not
enough funk. I also have a leifman's clone sort of thing using the same
yeast that has never developed a pellicle, after 6 months. But that's
probably for the best, since all I really want in that one is the sour. I
think the WYeast brett is a little wimpy, although I don't know how you
didn't get the lactic character, that part is strange.
Doug
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Date: Mon, 17 Mar 2003 15:08:39 -0500
From: "Sven Pfitt" <the_gimp98`at`hotmail.com>
Subject: WY Lambic Blend and Pelliculi
My two oldest batches of pLambic (which I used the WY Lambic Blend) now have
pelliculi on them after 20 Months. I added 4 oz of oak chips to each
fermenter to provide a hoast for the beasties. When I racked the first two
batches out of the plastic fermenter into glass, I started two more batches.
The two batches which are 8 months old do not have pelliculi yet.
None of the batches developed lactic qualities. I'm trying to figure out how
to fix that now.
All four were meant to be similar to Rohdenbach Grand Cru...
Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com
Johnson City, TN [422.7, 169.2] Rennerian
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End of Lambic: The Lambic Digest V1 #133
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