hist-brewing: Heather Meath

Wylie A. & Gail D. Smith wyliesmith at isomedia.com
Thu May 14 06:43:56 PDT 1998


I used Danstar Nottingham yeast, and my ferment room was very cool, around
65 f.
The heather flowers are imported from England, but my brew supply house was
able to get them from their herbal supply house, here in Seattle. Very
spendy at $18.80 per pound.

-----Original Message-----
From: Owenbrau1 <Owenbrau1 at aol.com>
To: wyliesmith at isomedia.com <wyliesmith at isomedia.com>; hist-brewing at pbm.com
<hist-brewing at pbm.com>
Date: Thursday, May 14, 1998 4:50 AM
Subject: Re: hist-brewing: Heather Meath


>In a message dated 98-05-14 00:03:21 EDT, wyliesmith at isomedia.com writes:
>
>> Heat water to 160 (F) and put in spices in fine mesh bag. Let it
pasteurize,
>>  and cool (about 5 hrs for me) without benefit of a wort chiller.
> although it appears that, in period, no form of wort cooling was used,
it's
>not a good idea to emulate this. The wort will spend a significant amount
of
>time between 120 and 140 F, prime bacterial growth range. Also, 160 is the
>bottom of the pasteurization range, and it might not stay there long enough
to
>actually pasteurize, making the situation worse. Better would be to raise
it
>to ~180F, hold for 20-30 min, then chill, either with a immersion chiller (
>only type i think we should use at home), or by simply placing pot in tub
of
>ice-water.
>
>what type of yeast did you use? beer or wine types, there should be no
reason
>to use a heat belt, unless your fermentation area is below 60-62F. just
pitch
>the right amount of yeast. for dry yeast (red star wine, etc), i use 1 pkg
per
>gallon. dry beer yeast, 21-28 gm for 5 gallons (2 yeastlab, 3-4 most
others).
>liquid, use a pint or quart starter for 5-7 gallons.
>
>btw-where did you get the heather? sounds good.
>Owen ap Robert
>


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