From postmaster at longs.lance.colostate.edu Wed Apr 13 03:11:08 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA25409 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Wed, 13 Apr 94 03:11:05 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA02688 for reallambic at longs.lance.colostate.edu; Wed, 13 Apr 1994 00:30:10 -0600 Message-Id: <199404130630.AAA02688 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 #319 (April 13, 1994) Date: Wed, 13 Apr 1994 00:30:10 -0600 Lambic Digest #319 Wed 13 April 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Re: LaChouffe (Jim Busch) Re: Lambic Digest #318 (April 12, 1994) ("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: Tue, 12 Apr 1994 09:03:38 -0400 (EDT) From: Jim Busch Subject: Re: LaChouffe Ed writes: > 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... Phil Seitz and I have just finished fermenting two batches using this yeast. His is around 23 plato, and "finished" at 7P. Mine is of OG 19.6P and at kegging/racking time, "finished" at 5.5P. My batch was grown from a loop of yeast (from the bottle, originally), stepped up many times, lastly using 4 gallons of Helles wort to ferment enough to yield yeast for my main batch. I did add oxygen to the starters and bubbled into my fermenter for 2 hours. The primary lasted 10 days. I have two acid carboys, full, undergoing a secondary, and they still have an active 1/4-1/2 inch foaming, so we'll see how far this strain will drop below 5.5P. The Helles starter fermented from 12P to 2.7P, so the yeast is capable of dropping. I have to note that this is one of the stickiest strains I have used, I had to rouse it back into solution twice daily, starting with day 5 of the ferment. I intend to grow fresh LaChouffe yeast to add at bottling time. We'll keep you informed .... Jim Busch ------------------------------ Date: Tue, 12 Apr 94 08:38:47 -0400 From: "Phillip Seitz" Subject: Re: Lambic Digest #318 (April 12, 1994) Ed Hitchcock writes: >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... SAVE THAT YEAST!!!!!!!!!! Yes, it works great! High flocculation, medium attenuation, guaranteed nice estery character. Plates out great. Aaron Birenboim writes: > 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? After heading upwards in quantity I'm now heading down; my latest white beer has 6 ml of GW Kent 88% lactic acid in 5 gallons. Todd Enders used lots more (15-20 ml) and reports that he likes those results, too. So it may be a matter of taste. Next time, however, I'm going to skip it entirely. One thing to be aware of this that the acid has a taste of its own that's not very yummy--dry, astringent, acidic--and it can take 2-3 months for this flavor to blend properly in the beer if you use quantities as high as 10-15 ml. It took about a month with 6 ml. (These quantities added at bottling; if you like you can therefore bottle with different quantities as an experiment.) My own previous comments to the contrary, I'm not sure that acidity is really that important in the overall flavor of a white beer. ------------------------------ End of Lambic Digest ************************ -------