HOMEBREW Digest #132 Wed 19 April 1989

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		Rob Gardner, Digest Coordinator

  HB.DIG#131 [Summer ales & Sierra Nevada] (florianb)
  some discussion from another net  (Michael Bergman)

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---------------------------------------------------------------------- Date: 18 Apr 89 08:09:09 PDT (Tue) From: florianb%tekred.cna.tek.com at RELAY.CS.NET Subject: HB.DIG#131 [Summer ales & Sierra Nevada] In # 131, Martin Lodahl asks: >1. 2) Does anyone have any good "hot weather" ale recipes they're willing > to share? > >Much obliged. - Martin Yes, and it's a real simple one. I mashed 3# of plain malted barley using the temperature-step process as described in Papazain's book for partial grain recipes. I boiled for 30 minutes, then added one 3# can of Blue Ribbon light extract (the cheap stuff you get at the grocery store). Boiled for 30 more minutes with 2 oz of Willamette hops. Finished with 1/2 oz of Kent Goldings in the last 5 minutes. Pitched 1 packet of Red Star Ale Yeast when at room temp. Fermented at about 68 degrees F, using two-stage process. It turned out refreshing, light in body and taste, and with a beautiful head (1 cup corn sugar for priming). Considering what went into it, I was surprised with the goodness of the outcome. ------ Next, ephram at violet.berkeley.edu asks about the culturing of Sierra Nevada yeast from the bottle. If Sierra Nevada is pasteurized to stop the fermentation process, which I suspect is the case, the yeast will never start. You may try culturing some from a draught of Sierra Nevada from your favorite pub. Cheers,,,Florian Return to table of contents
Date: Tue, 18 Apr 89 14:57:17 edt From: bergman at m2c.org (Michael Bergman) Subject: some discussion from another net Article 2595 of alt.sca Henry of Maldon wrote asking about beer, wine and bread yeasts. David le Casse's reply contains much of what I would have said. Since the topic fascinates me, and my specialty is ancient domestic technology, here's my two cents worth: Yeasts are airborn, but they like to live on things like fruit skins, grains and the vessels that fruit or grains are worked in. Grapes are fermented without added yeast in France. Cider is fermented without added yeast in England. Unpasteurized honey mixed with water ferments very nicely anywhere. What cultivated yeasts do is to reproduce conditions which exist in a particular sector of a country, with its particular beer or wine. Baking yeast is a cultivated descendant/variant of a yeast that could be used for either brewing or baking. I don't recommend trying cider without added yeast (I use Lalvin champagne yeast these days) unless you can get a proper cider apples mix, and press it yourself. Proper cider apples include things like Cox's Orange Pippin. You're looking for low acid (under 5%). Ottawa is too far North to get the apple mix I want. (If anyone wants to hear the whole explanation of cider making ask me, or have a look at something like Jo Deal's book on cider making, as a start). I have made award winning mead (Aurelia Mead) from unpasteurized honey, water, a few raisins and a little crab apple juice. I have done the same with unpasteurized honey and cranberry juice (a recipe which goes back to the neolithic.) I do not add yeast, but control the environment very carefully. Nature does the rest. Wine concentrates are such that added yeast is a must (no pun intended). If you can get hold of good local grapes (eg. Niagara, California, New York, Texas, B.C....) and press them yourself, by all means try without yeast. DO NOT add sugar or dilute with water however, as this will kill the process (you need a sufficient concentration of the good yeast from the grape skins, to overpower any bad yeasts.) Sourdough is made from air-borne yeasts, or from a culture of the previous batch of bread. The Romans knew how to make a yeast culture. Cato gives a recipe which I have tried, for making yeast from grape must and bran. The New Testament contains a reference to making bread with a piece from the previous batch (a parable about the kingdom of heaven). The Egyptians originally used the same yeast for bread and beer. Forbes thinks the yeast came from fermenting hard bread cakes soaked in water. (See Studies in Ancient Technology by A. J. Forbes-it's in several volumes and in most libraries). I have made bread from my brewing and vinting yeasts. The mead yeast is particularly good for this. Take a cup of mead yeast (after the second racking is best) and add a cup of flour. Leave in a warm place and let double in bulk. Add another cup of flour and let it do the same. Then add another cup of water and about six cups of flour. Let this double in bulk, then add the rest of the flour, knead, and let rise until double in bulk. Punch down, form into loaves and let rise at least once. Twice will give lighter loaves. (You may add a little fat, salt and sugar before the first kneading, but you are not obliged to.) Cider yeast is pretty good this way. If you use beer yeast, don't use the top yeast for ale barm, in spite of what the old recipes say. Use the bottom yeast from the second racking, or your bread will be very bitter, hard and not very well-risen. (Beer yeast has changed over the years, also, the top yeast is too hoppy--but hops are a late (Tudor) addition). Yeast lives in old bread troughs and kneading bowls, just as it does in old wine barrels. Once a location had a good yeast (women were given starter cultures by their mothers when they married), it was a good idea to keep using the same vessels because the good yeast would be transferred. Most of us with our modern kitchens cannot trap a good variety of sourdough yeast. Therefore, it is better to use Cato's method, or to develop one from your own or a friend's brewing. You can innoculate subsequent batches of beer, mead or cider from the previous batch. I have not tried with wine As I believe David le Casse mentioned, cultivated strains of yeast were not sold until the 1800's. I highly recommend A.J. Forbes' books. Another useful book in Anne Wilson, Food and Drink in Great Britain. Also feel free to experiment. I've learned a lot from some failed experiments! Good luck Enid Aurelia ****************************************************************** Enid Aurelia of the Tin Isles Jennifer Bulman Ealdormere, M.K. Ottawa, Ontario "Usually not speaking ex cathedra" UUCP:utgpu!bnrvpa!bnr-fos!bulman%bnr-public Return to table of contents
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