From postmaster at longs.lance.colostate.edu Tue Jun 7 03:07:05 1994 Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA00611 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Tue, 7 Jun 94 03:07:01 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA22122 for reallambic at longs.lance.colostate.edu; Tue, 7 Jun 1994 00:30:07 -0600 Message-Id: <199406070630.AAA22122 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 #364 (June 07, 1994) Date: Tue, 7 Jun 1994 00:30:07 -0600 Lambic Digest #364 Tue 07 June 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Kulminator pub lambic selections, Part I (Stephen George) turbid mash (Aaron Birenboim) flanders brown (Aaron Birenboim) Re: burp castle (Jay Hersh) Re[2]: Turbid Mash (Martin Wilde) St Sebastian (Alan123) 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: 06 Jun 94 06:57:53 EDT From: Stephen George <74363.26 at CompuServe.COM> Subject: Kulminator pub lambic selections, Part I During our recent visits to the Kulminator, I've been furtively assembling a list of the lambic products on their menu. No mean feat, considering its length and the watchful (possibly suspicious) eyes of the publicans. Since the list is rather lengthy, I've split it into two sections. I also note that there are some handwritten changes on the list; apparently items go out of stock now and again and are replaced with other selections. As I previously posted, they will part with these products on a carry-out basis, at pub prices, and with a friendly warning about laying the bottles down for a spell after they have been transported. At this posting, the BeF is trading at about 33.5 to the $. The dollar has weakened a bit this spring, just in time to make things more expensive for the tourist season. Noting Phil Seitz's advice, use your ATM card. You get the best exchange rate that way. The Kulminator Pub's Lambic Selections ( Sadly, the usual disclaimers apply.) Lambic: Cantillon 1989 not priced Bruocsella Grand Cru Cantillon not priced Gueuze (with bottlecap): Lambic Bellevue De Neve (Fond) Gueuze (with cork stopper): Caveau Fond Timmerman's 37.5 cl 145 BeF Caveau de Troch 37.5 Cl 115 BeF F. Boon Mariage Parfait 1981-83 750 ml 350 BeF Cantillon 750 ml 220 BeF De Neve 750 ml 220 Eylenbosch 750 ml 220 BeF Lindemans 750 ml 230 BeF Mort Subite 750 ml 220 BeF Timmermann's 750 ml 240 BeF Selection Lambic Bellevue 1992 750 ml 235 BeF Veredelde Gueuze (miscellaneous types ?): Druivenbier Eylenbosch (grape) Cuvee Brabantia Cuvee Mozart Der Zeven Naties (Cantillon Druivenbier) 370 BeF I'll post the second part soon; I didn't want to overload bandwidth anymore than this already does. Steve ------------------------------ Date: Mon, 6 Jun 1994 07:58:48 -0700 From: mole at netcom.com (Aaron Birenboim) Subject: turbid mash Would anybody care to outline a reasoanble homebrew version of a turbid mash procedure. (like one which uses a sparging technique?) I plan to start a lambic soon with flaked wheat. My new 10 gal system still has bugs, so I'd like to keep it simple. My general idea would be to step mash on the burner up to the last protein rest (say.... 128F ???), then "decoct" liquid, boil it (should I rest at 158F for a while???) & re-introduce to bring temp up to about 158 for sacchrification, then sparge with 180+F water a la guinard. any suggestions on rest temps? "decoction" volume??? is this general procedure sound??? aaron ------------------------------ Date: Mon, 6 Jun 1994 08:05:31 -0700 From: mole at netcom.com (Aaron Birenboim) Subject: flanders brown I'm thinking of trying a flanders brown from Brian Nummer (Head Start Brewing Cultures)'s stuff. He has a "flanders" yeast and an L. Delbreuckii. What experience is there out there with this style? How whould I intorduce the L. Delbreuckii? What fermentation temps should i use? How soon can i bottle? Is wood really necessary for these? back to a lambic note... How soon can i add fruit? Like if I brew lambic within the next couple of weeks, can I add fruit in mid-september? If this is too soon, I may do a flanders first, and then do the lambic this fall, so it will have a good year or so to ferment before the next fruit harvest in Colorado. aaron ------------------------------ Date: Mon, 06 Jun 1994 11:55:12 EDT From: Jay Hersh Subject: Re: burp castle SEANNA S W TSUNG writes about this place. It is on East 7th I believe, next door to a place called Brewsky's and just up the block from McSorley's. While the selection is about as wide a Belgian selection as you'll find the prices were pretty steep. Also I'm not convinced those were real monks. They didn't look like any monks I've ever seen, just guys in monks robes. They don't have their own phone, but being immediately adjacent to Brewsky's I am pretty sure they are somehow affiliated, so just call Brewsky's and ask them. JaH ------------------------------ Date: Mon, 6 Jun 94 09:33:16 PST From: Martin Wilde Subject: Re[2]: Turbid Mash Text item: Text_1 In LD #357, Donovan Bodishbaugh asks if the three decoctions are combined at the end or during the mash. Like a normal triple decoction they are used to boost the mash temperature to the next step. Martin Wilde ------------------------------ Date: Tue, 07 Jun 94 01:11:10 EDT From: Alan123 at aol.com Subject: St Sebastian Does anyone have a beer receipe for St Sebastian? ALAN ------------------------------ End of Lambic Digest ************************ -------