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Lambic Digest V1 #129
Date: Sat, 8 Feb 2003 01:10:02 -0500
Subject: Lambic: The Lambic Digest V1 #129
owner-lambic`at`hbd.org
Lambic: The Lambic Digest Saturday, February 8 2003 Volume 01 : Number 129
New lurker...
Re: Speaking of pLambic
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Date: Fri, 7 Feb 2003 06:33:46 -0600
From: Bev Blackwood II <bdb2`at`bdb2.com>
Subject: New lurker...
I'm an accidental Lambic brewer most of the time, but hadn't been aware
that this was available as a resource. I'm currently conducting an
experiment with a combination of dregs from a Hanssen's Gueuze, a wheat
beer of mine and whatever contaminant is screwing with my bottling
equipment. ;-)
In any case, I'll be listening in here.
- -BDB2
Bev D. Blackwood II
http://www.bdb2.com
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Date: Fri, 7 Feb 2003 21:11:37 -0600
From: blutick`at`juno.com
Subject: Re: Speaking of pLambic
Steven,
>All have a nice (albeit strong) pedio aroma and flavor. NO LACTIC!. It
is way out of balance.
Hmmm, I'm not sure that I follow this. Pediococcus ferment glucose to
lactic acid. Brettanomyces produce a characteristic strong odor.
> Q. would I be best to (1) make a starter of lactic culture and add a
quarter
>to each, (2) make new mini batch of lactic to split between the four
using
>a lactic culture (how much), or (3) make a small batch of soured beer by
>mashing a small batch of beer and throwing in a handful of grain to let
it
>sour for a couple of days, then add it (how much).
Again, I'm a bit confused. (1) and (2) sound like basically the same
thing. Anyway, the youngest two of these four beers are nearly two years
old. It seems unlikely to me that these beers would have any fermentable
materials left for the organisms to work on. Option (3) might work, but
I'll suggest a more controllable option.
Add straight lactic acid. I do it with wit beers, it should work with
plambics. I use 12-15 cc of 88% lactic acid in 5 gallons for just a hint
of flavor. You can start at that level and work up until you think its
about right.
Jim Layton
Howe, TX
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End of Lambic: The Lambic Digest V1 #129
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