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Lambic Digest V1 #014
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To: lambic-digest at realbeer.realbeer.com
Subject: lambic-digest V1 #14
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lambic-digest Friday, 12 September 1997 Volume 01 : Number 014
dead hops
Digest Name, etc.
wyeast 3278
Re: pLambic newbee
----------------------------------------------------------------------
From: isenhour at uiuc.edu
Date: Tue, 9 Sep 1997 13:04:22 -0500 (CDT)
Subject: dead hops
As to the question about the dead but not aged hops. The vegetation is
dead, this does not mean the lupulins are well oxidized. I was given a
massive hop vine by the Ralphs a few years ago (which were hung on a wall
for decoration) and even though the greenery turned brown it took a long
time for the aromatics to get cheezy. On occasion one of my bines gets
kinked or something and I loose good one near harvest. Although I
hesitate to use them in brewing they still smell nice when hung around the
home - until the leaves all start falling off.
I'll even go out on a limb and suggest that hops are not all that
important for our type of lambic style brewing. I'd be willing to try a
small batch (5-10 gallons) with no hops at all. Anybody seen any studies
showing any antibacterial or preservative properties of aged hops?
good luck,
- -john
- --
John Isenhour "unix is not your mother"
Brewmaster/National Judge
Library & Information Science isenhour at uiuc.edu
------------------------------
From: John Jaser <jjaser at futurecomm.com>
Date: Tue, 9 Sep 1997 14:40:56 -0400
Subject: Digest Name, etc.
I like the "Spirit of Belgian". I would also suggest something mundane,
yet accurate, like
"Traditional Ales of Belgium" or "Belgian Traditional Ales"
Speaking of Belgian Ales, while recently visiting Quebec City,
I picked up a healthy back-seat's-worth of Belgian and Belgian-style
prizes. All were good. Most notable (and now empty) ones were:
Scotch Ale (Brasserie de Silly) 8%
Triple Moine (Brasserie du Bocq, Purnode) 7.5%
Rochefortoise Ambree (Brass. Rezette, Rochefort) 8%
Seigneuriale Triple (Brass. Seigneuriale, Boucherville, Quebec) 8%
and my favorite:
Floreffe Triple, an abbey-style from Lefebvre, Quenast. 7.5%
None of these have been available to me in Connecticut, so it was
a real treat.
------------------------------
From: Jim Liddil <JLIDDIL at AZCC.Arizona.EDU>
Date: Wed, 10 Sep 1997 14:57:53 -0700 (MST)
Subject: wyeast 3278
I have some preliminary data on what is currently in Wyeast 3278 packages these
days. I looks like there is more cyclohexamide-resitant yeast in the package
than in the past. And there is still some "noraml" yeast as well. Gross
microscopic examination of the contents did not reveal a huge amount of
bacteria.
I am in the process of isolating the various yeasts and bacteria. So far the
only bacteria that seems to have cultured out is a highly motile rod. The
package itself had a lactic aroma. The bacteria is slow to grow even in MRS.
It does not seem to grow as well if at all at 37 C as opposed to 25 C.
It is likely that the bacteria in the package is homofermentative. Otherwise
the Wyeast packages would begin to swell from CO2 prodcution over time. I
would not say there is a huge amount of bacteria in the package based on the
lack of confluence in the cultures I have going now. The package I got was
dated 13 AU 1997. I need to look at Bergey's a little more in depth since a
qucik read indicates that motility in lactobaccilus is uncommon. The bacteria
I have is going all over the place. I have not seen any evidence of
pediococcus growth at this time. I'll incubate the cultures for a week and
then see what develops. Also the growth of the bacteria in YM broth is fairly
poor. I plan to do a Gram stain when I have a confluent culture.
Jim
------------------------------
From: Steelbrew at aol.com
Date: Thu, 11 Sep 1997 03:42:31 -0400 (EDT)
Subject: Re: pLambic newbee
Hello again
Thanks everyone for the responses to my questions. I racked my first
batch onto the fruit this evening and it tastes great so far. The sourness
was definately present but not overpowering.
Mike Sharp wrote:
>First, a general comment. Why the Special B? This seems out of place
>in a beer that is traditionally 60% pale malt and 40% unmalted wheat.
>This stuff pops up in the strangest places. Perhaps its the fad malt?
>Oh well, I don't really expect an answer anyway.
>[not that I'm bashing Special B, its just in a wierd place here]
Well, to be honest I just threw it in for the reddish color it gives. The
recipe I worked from called for crystal 40, but I went with special B
instead.
and Jim Liddil wrote:
>> My recipe called for brettanomyces bruxellensis, but Wyeast seems to
>> have replaced this with lambic blend. What strains are in this blend? Am
>> I going to end up too sour if there are souring bugs in this yeast? I made
>Nobody to my knowledge has looked at what is really in the "lambic blend"
and
>since this is not the first someone has aksed I guess it is time to look.
:-o
Well, I pitched my starter of the lambic blend today and it did smell rather
horsey. Could this indicate that brett. is present or am I just imagining
things?
Dan Fox
Olympia, Wa
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End of lambic-digest V1 #14
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