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Subject: Lambic Digest #311 (March 31, 1994)
Date: Thu, 31 Mar 1994 00:30:08 -0700



Lambic Digest #311		             Thu 31 March 1994


	Forum on Lambic Beers (and other Belgian beer styles)
		Mike Sharp, Digest Coordinator


Contents:
   (r.call)
   (r.call)
  Yeast questions... (Bradley Baker)


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

Date: Wed, 30 Mar 94 01:03:00 BST
From: r.call at genie.geis.com
Subject: 

I have not been successful at login on to the request line. I'm using the
address Lambic-Request at Longs.Lance.Colostate.edu at inet#. Can anyone help me?

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

Date: Tue, 29 Mar 94 18:13:00 BST
From: r.call at genie.geis.com
Subject: 

Please include me in this roundtable. I really need to know were I might be
able to find some good Belgium beers for sale. I would love to find a
Rodenbach. I need to Know what they tastl like before I can attempt to make
them.

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

Date: Wed, 30 Mar 1994 16:33:38 -0500 (EST)
From: Bradley Baker <bbaker at dmso.dtic.dla.mil>
Subject: Yeast questions...

   I'm preparion to brew my first plambic and I have a couple of questions
about yeast.  I planned on using Papazian's Kriek recipe, however I've had
a hard time locating the necessary yeasts.  Which yeasts are 'essential'
in reproducing a plambic?  Can I get away with just using Brett. brux?  Or
do I need Brett lambicus and/or Pedio? 
   Also, what is the rule of thumb for using these yeasts?  Should I do a
primary fermentation with ale yeast and then secondary and tertiary
fermentations with the special Lambic yeasts?  
   Last question:  How necessary is yeast nutrient for these yeasts?

   Thanks alot!  I'd like to get some opinions before I brew, age for a
long time, and then find out I've screwed up...

Brad Baker

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End of Lambic Digest
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