From postmaster at longs.lance.colostate.edu Tue May 31 03:04:18 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA13257 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Tue, 31 May 94 03:04:19 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA19736 for reallambic at longs.lance.colostate.edu; Tue, 31 May 1994 00:30:12 -0600 Message-Id: <199405310630.AAA19736 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 #357 (May 31, 1994) Date: Tue, 31 May 1994 00:30:12 -0600 Lambic Digest #357 Tue 31 May 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: more thoughts on Mike's ascii (ROB THOMAS) Re: Turbid Mash (Donovan Bodishbaugh) 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, 30 May 1994 08:52:14 +0200 From: thomasr at ezrz1.vmsmail.ethz.ch (ROB THOMAS) Subject: more thoughts on Mike's ascii Hello again, I had another thought on Mike's ascii scheme of the turbid mash procedure. This time, I wasn't looking so much at the mash itself (which really needs more information to be viable) but rather the last bit, concerning fermentation. What it said was: Fermentation in wooden barrels or wood-coated tanks I didn't think about it at first, but what is the general concensus about "or wood-coated tanks". Well, presumably the wood is there to support infection but the various beasts. So far so good. But what about the microaerophilic environment of the barrel? i'm not sure I can visualise the tanks very well, but presumably there is little O2 exchange if any. Do we assume then that wood chips in a glass fermenter will do just as well, so long as we reuse them religiously? Any thoughts out there? Rob. p.s. tasted my pLambic this weekend. The aroma is definately getting there, and lactic acid is pronounced but not high enough yet (I know, I know patience). SG 1010, which I calculate as 80 percent attenuation. Still lowish, but the Chimay yeast I pitched with couldn't have taken it that low (high) bearing in mind the large amount of dextrin I added. There is a scummy powdery layer on the liquid, rather like that in the Brett starter bottle, and in the bottled fermentations it could be described as creeping (ie "growing" up the neck of the rather full bottles). Oh, and I can identify with Mike when his daughter said it smelled like "all the cows in Belgium farted at the same time". My wife thought it had developed (sic) from diapers to cow dung. Personally I think she was being ating little harsh (but then it's MY baby!) ------------------------------ Date: Mon, 30 May 1994 12:44:33 -0400 (EDT) From: Donovan Bodishbaugh Subject: Re: Turbid Mash On Sat, 28 May 1994, Martin Wilde wrote: > - 10 minute rest at 118 degrees (should of been 113 - but within range). > Used 1 qt/lb of H20 > - Infused with 194F water to 125F for 15 minute rest > - Pulled 1/3 of the liquid (yes liquid...) and raised to 185F. Returned > to mash to raise to 135F. Added 6 qts 194F H20 to 140F. Added heat > to 149F. 15 minute rest. > - Pulled 1/3 of the liquid and raised to 185F. Returned to mash to > raise to 154F. Added 6 qts 194F H20 to 158F. Added heat to 162F. 20 > minute rest. > - Pulled 1/3 of the liquid and raised to 185F. Returned to mash to > raise to 166F. Added heat to 170F for mashout of 20 minutes. > - Sparged with 185F (should of been 203F) H20 to collect extract for > boiling. I've been thinking about doing something similar. I have a question though. From Mike's diagram, it looks like the three turbid mash decoctions are added back together at the end of the mash schedule. Martin added them immediately to help boost to the next rest temp. Comments? FWIW, the rodenbach I tasted Friday was as good as ever. Bring on the dishwater! Rick Bodishbaugh ------------------------------ End of Lambic Digest ************************ -------