Date: Tue, 1 Jul 1997 00:30:06 -0600
Message-Id: <199707010630.AAA19613 at longs.engr.colostate.edu>
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Subject: Lambic Digest #1093 (July 01, 1997)


Lambic Digest #1093		             Tue 01 July 1997


	Forum on Lambic Beers (and other Belgian beer styles)
		Mike Sharp, Digest Coordinator


Contents:
  Brettanomyces bruxellensis Yeast ("Lee Carpenter")
  Fermenter geometry (korz)


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Date: Mon, 30 Jun 1997 10:56:53 -0400
From: "Lee Carpenter" <leec at redrose.net>
Subject: Brettanomyces bruxellensis Yeast

Gentlemen,

I'm in the process of making a Belgian wheat. It calls for Brettanomyces
bruxellensis yeast in the secondary for 2-3 weeks. Should I just rack to
the secondary and pitch as I do in any primary? Are there any special
preparations or precautions I need to be aware of with this yeast? I
purchased the Wyeast Brettanomyces. 

Lee C. Carpenter

"You can't be a real country unless you have a beer and an airline--it
helps if you have some kind of football team, or some nuclear weapons,
but at the very least you need a beer."
                                       -- Frank Zappa


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Date: Mon, 30 Jun 1997 12:49:44 -0500 (CDT)
From: korz at xnet.com
Subject: Fermenter geometry

Mark writes:
>Al,
>
>do you have any references that describe effects of fermenter geometry on 
>strains of yeast?  Just curious....
>
>thanks..
>
>Mark 

My references are a few HBD posts from George Fix and a few personal
emails from him.  He has assured me that this is covered in detail
in his upcoming book to be out soon from Brewers Publications.

Al.

P.S.  Two strains of yeast that have been mentioned by Dr. Fix are
the new single-strain Whitbread and one of the most popular lager
yeasts in the world: W34/70 (available to homebrewers as Wyeast #2124,
I believe).


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