From postmaster at longs.lance.colostate.edu Mon Mar 14 03:08:05 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA21894 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Mon, 14 Mar 94 03:08:02 -0500 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA11623 for reallambic at longs.lance.colostate.edu; Mon, 14 Mar 1994 00:30:07 -0700 Message-Id: <199403140730.AAA11623 at longs.lance.colostate.edu> Reply-To: lambic at longs.lance.colostate.edu (postings only - do not send subscription requests here) Errors-To: lambic-request at longs.lance.colostate.edu From: lambic-request at longs.lance.colostate.edu (subscription requests only - do not post here) To: reallambic at longs.lance.colostate.edu (subscriber distribution list) Subject: Lambic Digest #299 (March 14, 1994) Date: Mon, 14 Mar 1994 00:30:07 -0700 Lambic Digest #299 Mon 14 March 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Factoid (Michael Sharp) batch update (Michael Sharp) 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 Back issues are available by mail; send empty message with subject 'HELP' to: netlib at longs.lance.colostate.edu A FAQ is also available by netlib; say 'send faq from lambic' as the subject or body of your message. ---------------------------------------------------------------------- Date: Sun, 13 Mar 94 16:43:23 PST From: msharp at Synopsys.COM (Michael Sharp) Subject: Factoid Hi folks: I just updated the mailing list a few minutes ago. I thought some of you 'old timers' would be interested by this little factoid: There are now 317 direct subscribers to this digest. This includes redistribution points for services like CompuServe. I'm _amazed_ that so many are interested in such an exotic style. We've come a _*LONG*_ way from the time when we where a bunch of deviants who wanted infections and only used wood primaries. (-8 shudder 8-) --Mike ------------------------------ Date: Sun, 13 Mar 94 17:09:51 PST From: msharp at Synopsys.COM (Michael Sharp) Subject: batch update Since I've found myself logged in on the weekend (something I usually try to avoid 'cause then I have to read my work e-mail too 8-) ) I thought I'd give you all a short update. framboise that was 'raspberried' a few weeks back: Its definately got a raspberry nose now (supprise). Oakynes it still fairly strong. President's day lambic - 15 gal cask: very cloudy (bacterial?), distinctive oak but not as strong as previous batches (no supprise there), estry, has a tartness that is almost citrus-y. President's day lambic - 10 gal cask: clear (relative to previous), sour but less citrus-y than the previous, more oak character than previous (which wasn't expected since this is my old cask) President's day lambic - 3 gal glass: clear, tart citrus-y flavor again, perhaps a touch of 'bite' from tannin?? Flander's Brown 3 way split-- Liefman's slurry (brewery): This is a very odd ferment. The original krausen subsided and was replaced by a much less dense, air filled kreausen of a film forming yeast. I certainly won't rule out infection, but I don't think so (its been a long time since I've had one I didn't intend _and_ the beer hasn't gone 'south') By now it seems that most activity has subsided. I'm not really impressed with this beer yet. Currently it tastes like an overhopped brown ale -- its much too 'generic', no sourness/funkyness. Felix Oud Bruin (bottle culture): This was quite funky for some time. Its nose was almost enteric (fecal) at times, but this seems to have subsided and didn't carry through in the taste. Overall this is also a rather 'normal' brown beer so far -- no sourness/funkyness here either. Rodenbach slurry (brewery): Something is still alive and kicking in this batch. Its still producing gas, though not at an incredible rate. This batch is beginning to develop some of the sourness and complexity that I'd expect from a Flanders brown. Its still got a long way to go and is probably overhopped (though its hard to tell for sure 'cause I'm tasting these uncarbonated & that has its effects), but its starting to sour slightly. Moral: Well, the lambics are funky as usual. Perhaps I'll determine which lactobacilli leads to the citrus flavor -- it would be perfect for a wit if used after primary fermentation. I wonder if its the strain I isolated from that wit brewery fermenter... I've heard that others have tried the Leifman's strain and had results similar to what I'm seeing at the moment. I'm not going to write it off yet, but I'm beginning to _BELIEVE_ (note that word!) that this beer's character may be more dependent on the brewery's cooperage than their pitching yeast. The Felix is just wierd and I don't know what to expect from it. The Rodenbach looks promissing -- next time your in Belgium pick up a liter of slurry and try your own (but don't expect a quick ferment). Of course the jurry is really still out on all of this. Its way too early to be sure of anything, but thats where I'm at now. --Mike ------------------------------ End of Lambic Digest ************************ -------