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Lambic Digest #0781

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Lambic Digest
 · 8 months ago

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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)




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


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
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