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brewinhard
11/17/09 07:16 PM  
aerating lambic wort
I understand that there are blends of sacc/brett/pedio/lacto in commercial lambics/gueuze and that some of those don't fair well in the presence of oxygen. So, herein lies the question:

Should a lambic wort be aerated at pitching time, or does aeration simply inhibit growth of some of those microorganisms?

Al B
11/17/09 09:10 PM  
Re: aerating lambic wort
Lambic brewing defies all logic. Lambic is typically cooled in shallow coolships - large surface area for oxygen to come in contact w/ wort. Nothing is pitched.

No need to be concerned with Pedio - it will survive, then grow when initial fermentation is done/

petec
11/18/09 12:05 PM  
Re: aerating lambic wort
I aerated mine. I also aerate my 100% brett beers. Typical amounts.....

Lambic bugs do their thing in their own sweet time. You can't force them. Its also the reason they blend - since the bugs control the show more than teh brewers or even the process. unpredictable little guys....

cheers petec

brewinhard
11/18/09 07:04 PM  
Re: aerating lambic wort
Cool, thanks for the quick reply! You guys rock! Aeration it is! At least it will help the brett and sacch. to get going....not like it really matters how fast they take off anyway seeing as how the fermentation will be going on for a couple years. :)
 
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