From postmaster at longs.lance.colostate.edu Tue Apr 12 03:30:09 1994 X-VM-Attributes: [t nil nil nil nil] Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA04943 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Tue, 12 Apr 94 03:30:05 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA22762 for reallambic at longs.lance.colostate.edu; Tue, 12 Apr 1994 00:30:09 -0600 Message-Id: <199404120630.AAA22762 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: lambic at longs.lance.colostate.edu Subject: Lambic Digest #318 (April 12, 1994) Date: Tue, 12 Apr 1994 00:30:09 -0600 Lambic Digest #318 Tue 12 April 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Know your orange peel: II ("Phillip Seitz") La Chouffe (Ed Hitchcock) lactic acid in wit (Aaron Birenboim) Belgian beer contest vs. judging class ("Phillip Seitz") 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 (to netlib at longs.lance.colostate.edu). ---------------------------------------------------------------------- Date: Mon, 11 Apr 94 08:46:44 -0400 From: "Phillip Seitz" Subject: Know your orange peel: II In case anybody was wondering, this weekend I saw a sample of the bitter orange being sold by the Frozen Wort, in Massachusetts. This is exactly the same stuff I was given by a Belgian brewer. So they've got the genuine article. Now if only we can pursuade them to stock the sweet orange, too! (I'd include their phone # here, but someone still has my catalog. FW advertises in zymurgy if you need their address and #.) ------------------------------ Date: Mon, 11 Apr 1994 12:23:17 -0300 From: Ed Hitchcock Subject: La Chouffe My Dad brought me a bottle of La Chouffe that, miracle of miracles, had not been mishandled. It was pretty darn good. I've heard the bottle yeast is the same as the fermentation yeast, can anyone else confirm this? I have taken to carrying sterile culture tubes wherever I go these days... ____________ Ed Hitchcock ech at ac.dal.ca | Oxymoron: Draft beer in bottles. | Anatomy & Neurobiology | Pleonasm: Draft beer on tap. | Dalhousie University, Halifax |___________________________________| ------------------------------ Date: Mon, 11 Apr 1994 08:41:41 -0700 From: mole at netcom.com (Aaron Birenboim) Subject: lactic acid in wit Can anybody offer any quantitative advise on the amount of lactic acid to add to a wit beer? Quantity of GW Kent solution/5gal, or target pH, or tittatable acididty as tartaric? aaron P.S. Note the new account : mole at netcom.com Please try to send future PERSONAL correspondances to this address (including the mailing list.) I'm trying to use birenb at hac2arpa.hac.com for business only. ------------------------------ Date: Mon, 11 Apr 94 11:12:22 -0400 From: "Phillip Seitz" Subject: Belgian beer contest vs. judging class Oops! There may be some confusion due to my two previous posts. To wit: 1) We'll be having a Belgian beer contest in November. Details will be forthcoming, but now's the time to plan your brews! We'll be asking for the usual three bottles for each entry. 2) There will also be beer judging class in June to prep for the contest. If any of you can help out, I'm looking for homebrews that the judges can cut their teeth on, and will need FIVE bottles of each brew. Sorry if there was any mixup between the two! Phil ------------------------------ End of Lambic Digest ************************ -------