Lambic Digest V1 #133

Published in

· 8 months ago

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 

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