From postmaster at longs.lance.colostate.edu Fri Apr 15 03:05:31 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA18017 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Fri, 15 Apr 94 03:05:28 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA12183 for reallambic at longs.lance.colostate.edu; Fri, 15 Apr 1994 00:30:06 -0600 Message-Id: <199404150630.AAA12183 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 #321 (April 15, 1994) Date: Fri, 15 Apr 1994 00:30:06 -0600 Lambic Digest #321 Fri 15 April 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Oak Casks and Saison (Mark Stickler) Re: Lambic Digest #320 (April 14, 1994) (Teddy Winstead) Lactic Acid in White Beer (Todd Enders - WD0BCI) 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: Thu, 14 Apr 94 8:35:19 EDT From: Mark Stickler Subject: Oak Casks and Saison I have found a local supplier which has various sizes of new, American Oak Casks. They have two types, paraffin and SCP. According to them the paraffin lined are cheaper because the quality of the wood is not as good as the SCP and must therefore be lined with the wax to ensure against leakage. Several questions: 1). Has anyone heard of SCP and is it high quality? 2). Which type would require more maintenance in the long run? 3). Would a paraffin lined cask protect the lambic from the affects of new American Oak in terms of flavor? 4). Would a paraffin lined cask "protect" the lambic from the beneficial affects of "infecting" the cask with Brett & Pedio? Another unrelated question. I have Rajottes (sp?) recipe for Saison but would be interested in any others. I'm attempting my first batch this weekend so if you have one could you respond by private E-Mail by Friday evening? I would greatly appreciate it! TIA. Mark Stickler mstickler at lvh.com ------------------------------ Date: Thu, 14 Apr 1994 09:25:14 -0600 (CDT) From: winstead%brauerei at cs.tulane.edu (Teddy Winstead) Subject: Re: Lambic Digest #320 (April 14, 1994) My six-gallon p-Lambic has been bubbling away happily for about three weeks now, and it's developing a large amount of trub at the bottom of the fermenter. If this were a normal beer, I'd rack it into another fermenter at this point, but it isn't... Should I worry about autolysis in a pLambic? This stuff is fermenting in yer average 6 gal. glass carboy. The yeast activity is subsided alot, but the beer hasn't cleared, and there's a nice, cloudy layer below the surface which would seem to indicate a good pediococcus infection! - -- Teddy Winstead winstead%brauerei at cs.tulane.edu winstead at cs.tulane.edu Computer Science Undergraduate Fanatical Homebrewer ------------------------------ Date: Thu, 14 Apr 1994 23:39:04 -0500 From: Todd Enders - WD0BCI Subject: Lactic Acid in White Beer In the Lambic Digest #319, Phil Seitz wrote: >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. > Indeed, as an experiment, I have dosed individual bottles with as much as 35 ml/5 gal. equivalent of GW Kent 88% lactic acid. I am pretty well convinced that 10-15 ml per 5 gal. at bottling is about where one wants to start. My last batch was dosed at 22.5 ml/5 gal., and I don't find that amount objectionable, or even very tart. Yes, it does take a little time for the acid to marry with the rest of the flavours, but I feel pretty strongly that it does add to the character of the beer. >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. > I was almost ready to agree with Phil on this point, but I've tasted two different white beers bottled sans the lactic, and that exercise only served to illustrate to me the true value of the presence of lactic acid in a white. To my palate, the acid enhances and brightens the coriander flavour and the rest of the flavours seem to speak more clearly in the glass. It's rather like salt, in that a little can enhance the overall taste, but it *can* be overdone. It would be instructive for somebody out there with a pH meter to take readings on degassed samples of commercial white beers to see how acidic they really are. Of the three I've tried, I would suspect Blanche de Brugges to be less acidic than Celis, which is in turn less than Riva Blanche. On the other hand, I may have been spoiled forever by having consumed Cantillon's lambics, and *liking* them! :-) Todd enders at plains.nodak.edu ------------------------------ End of Lambic Digest ************************ -------