From postmaster at longs.lance.colostate.edu Sun May 1 03:10:18 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA26049 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Sun, 1 May 94 03:10:15 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA29793 for reallambic at longs.lance.colostate.edu; Sun, 1 May 1994 00:30:06 -0600 Message-Id: <199405010630.AAA29793 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 #332 (May 01, 1994) Date: Sun, 1 May 1994 00:30:06 -0600 Lambic Digest #332 Sun 01 May 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: old cask ("Daniel F McConnell") old cask 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: 30 Apr 1994 17:03:19 -0400 From: "Daniel F McConnell" Subject: old cask Subject: old cask Aaron writes about his new/old cask..... Lucky guy! I would store it exactly as the winemaker did until you use it for lambik, then simply keep it filled with beer and you should be fine. My casks are always full and plan my bottling/brewing accordingly. I think that sulfite would be the wrong approach, our fastidious friends are sensitive enough. Finally, you could treat the cask with soda ash to leach out the color, but why not just allow the color and flavor of a red wine enter your first batch of beer to make something really unique? DanMcc ------------------------------ End of Lambic Digest ************************ -------