From postmaster at longs.lance.colostate.edu Thu May 5 03:21:38 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA12951 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Thu, 5 May 94 03:21:32 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA24086 for reallambic at longs.lance.colostate.edu; Thu, 5 May 1994 00:30:07 -0600 Message-Id: <199405050630.AAA24086 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 #335 (May 05, 1994) Date: Thu, 5 May 1994 00:30:07 -0600 Lambic Digest #335 Thu 05 May 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Re: fruit (Michael Sharp) Re: Lambic Digest #333 (May 03, 1994) (Brian O'Gorman) 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: Wed, 4 May 94 09:51:41 PDT From: msharp at Synopsys.COM (Michael Sharp) Subject: Re: fruit Aaron Birenboim writes: > Subject: fruit technique > > Now I have 2 questions: > > 1) How long should the beer sit on the pulp? As long as you can stand. With the framboise I'm just getting ready to bottle its been ~5 months. (wow! I didn't realize!) At this point the raspberries have stopped making any (obvious) contribution (IMHO). > 2) How long after the fruit addition before bottling? > > (these times will be the same if you want to leave > the beer on the fruit until bottling day) Same answer for the moment. > If i use fresh fruit, what preparation do you suggest? Just mush it? > pasteurize some mush? Dont use fresh fruit.... use frozen. I've never used fresh fruit, just frozen, so take this with a grain of salt... Just wash it (don't try to sterilize it, I mean just rise it well to get the bugs out & the dirt off) and add it. Given the pH levels of a p-lambic as well as the lack of sugars and the superattenuative yeast I really can't see developing much of an infection. I believe the environment would be just a little (-8 hostile to 'foreign invaders'. --Mike ------------------------------ Date: Wed, 4 May 1994 17:16:51 -0400 (EDT) From: bogorman at whsun1.wh.whoi.edu (Brian O'Gorman) Subject: Re: Lambic Digest #333 (May 03, 1994) > > Date: Mon, 02 May 94 13:06:32 EDT > From: zen at hophead.north.net (Nick Zentena) > Subject: New data point > > Hi, > This past weekend I bottled the Framboise portion of > last years sorta lambic. Since it's been a year I'll > start over at the beginning. > > The base product was mashed May 7/93 > > 7.3kg of Canada Malting 2row > 5.2kg of Wheat flakes > 950gr of oat flakes > > I used a long infusion mash [2 hours] I did pull some of the > mash out and bring it up to boiling to raise the rest of the > mash up to a better sparging temp. The boil was cut short after > 2 hours 10mins. I was getting a little bored. Needless to say > this stuff took awhile to sparge. The longish sparge > [1.25hours+] caused me to seriously overshoot the target > gravity. After the boil gravity was 1.076. This was pitched with > a combined starter of Pedio,Brett and an ale yeast. Also added was > some Red star sherry flora. [My notes don't mention how much > wort I had at knock out-(] The batch was fermented in a 54litre > glass fermenter. ^^^^^^ > I'd like to know more about your glass fermenter. Let's see accoding to my calculations. 54 liters * .2641720524 gallons per liter is about 14 gallons. Where do I obtain glass fermenters this big? Also, can you comment a little further about the source and reasons for the sherry flora. Was this dried yeast? ------------------------------ End of Lambic Digest ************************ -------