Copy Link
Add to Bookmark
Report
Lambic Digest #0781
Return-Path: postmaster at lance.colostate.edu
Received: from srvr8.engin.umich.edu (root at srvr8.engin.umich.edu [141.212.2.81]) by srvr5.engin.umich.edu (8.7.3/8.7.3) with SMTP id EAA14607 for <spencer at srvr5.engin.umich.edu>; Tue, 6 Feb 1996 04:12:49 -0500 (EST)
Received: from judgmentday.rs.itd.umich.edu (judgmentday.rs.itd.umich.edu [141.211.83.37]) by srvr8.engin.umich.edu (8.6.12/8.6.4) with ESMTP id DAA18285 for <spencer at engin.umich.edu>; Tue, 6 Feb 1996 03:52:38 -0500
Received: by judgmentday.rs.itd.umich.edu (8.7.1/2.2)
with X.500 id DAA24207; Tue, 6 Feb 1996 03:52:37 -0500 (EST)
Received: from longs.lance.colostate.edu by judgmentday.rs.itd.umich.edu (8.7.1/2.2)
with SMTP id DAA24202; Tue, 6 Feb 1996 03:52:36 -0500 (EST)
Received: (daemon at localhost) by longs.lance.colostate.edu (8.6.12/8.6.5a (LANCE Revision: 1.3)) id AAA11737 for reallambic at longs.lance.colostate.edu; Tue, 6 Feb 1996 00:30:05 -0700
Date: Tue, 6 Feb 1996 00:30:05 -0700
Message-Id: <199602060730.AAA11737 at longs.lance.colostate.edu>
From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Reply-to: lambic at lance.colostate.edu (postings only - do not send subscription requests here)
Errors-to: lambic-request at lance.colostate.edu
Subject: Lambic Digest #781 (February 06, 1996)
Lambic Digest #781 Tue 06 February 1996
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
re:pellicles (Jim Liddil)
Priming Directions (Martin Wilde)
Send article submissions only to: lambic at longs.lance.colostate.edu
Send all other administrative requests (subscribe/unsubscribe/change) to:
lambic-request at longs.lance.colostate.edu
Note that the request address is not an automated server. It forwards
to a real person who may not be able to process the request immediately.
Subscription changes often take 2-5 days, sometimes more.
Back issues are available by mail; send empty message with subject 'HELP' to:
netlib at longs.lance.colostate.edu
Phil Seitz' series on Brewing Belgian Beer is available; the index
from the archives lists individual topics and the complete set.
Start with the help message above then request the index.
A FAQ is also available by netlib; say 'send faq from lambic' as the
subject or body of your message (to netlib at longs.lance.colostate.edu).
----------------------------------------------------------------------
Date: Mon, 5 Feb 1996 8:10:58 -0700 (MST)
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Subject: re:pellicles
> This p-lambic turned out very acetic and is reminiscient of some very
> challenging bottles of Cantillon that I have had. It definitely was
> mellower before the open fermentation. However, I can't rule out that
> something did not come in with the cherries (acetobacter). A sister batch
> of p-lambic aged in glass turned out far mellower.
I am not sure why beers get so acetic. Oxidation of ethanol? Studies at KUL
show the acetic acid rising early then staying constant at between 600-1000 ppm
except in exceptional cases where it rises up to 4000 ppm. This is usually
attributed to acetobacter, not from yeast. Other pathways?
> Ropiness is not a visible manifestation - at least not the way it is
> described here. Ropiness is the result of the synthesis of a
> polysaccharide capsule by certain types of bacteria (usually acetobacter,
> but some pedios as well, perhaps) whose presence increases the viscosity of
> the beer.
Actually it is a manifistation of lactic acid bacteria. It occurs when the
bacteria reach very high concentrations. (I don't have a number). Warm
temperatures seem to favor it's production. The bacteria grow best in warmer
(22 C) temps. And I have read it is usually a
problem in the summer months when the casks get "warm".
Jim
------------------------------
Date: Mon, 05 Feb 96 10:52:00 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: Priming Directions
Text item: Text Item
I am getting ready to bottle my pLambic now and I remember a while back folks
having problems with carbonation. My first pLambic I just added sugar at
bottling time hoping the brett would carbonate. Well it barely carbonated.
I remember that some Belgium breweries add young lambic to do the carbonation.
Unfortunately I do not have that luxury (nor expertise in blending). So I was
thinking about just adding priming sugar and some regular fresh yeast and
getting a quick carbonation. Hopefully there is no problems with brett and
priming sugar...
Any comments?
thanks
martin
------------------------------
End of Lambic Digest
************************
-------
