hist-brewing: Re: hist-brewing-digest V1 #409

Jeff Renner nerenner at umich.edu
Thu Sep 30 15:00:51 PDT 1999


In hist-brewing-digest V1 #409, Al K brewinfo at xnet.com (BrewInfo) wrote
(claiming to be an entire family):

>Being one of those families

Talk about an inflated ego! :-)

>>Cream yeast with sugar and 1/2 cup of honey-water liquid,
>>set in warm spot for 10 - 15 minutes until it begins to bubble.
>
>This will work, but you are much better off rehydrating yeast in 100F
>*water* without any sugar or honey-water.  Really!  The issue is
>osmotic pressure and you will kill a much smaller percentage of yeast
>if you just rehydrate in water.  If you don't believe me, see
>www.lallemand.com.

What this old recipe was assuming you would be using was *fresh* yeast, not
dehydrated yeast.  You know, those little foil wrapped cubes (3/5 oz/ or
2/3 oz. depending on brand).  This treatment won't hurt fresh yeast at all.

Jeff


-=-=-=-=-
Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 



-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com



More information about the hist-brewing mailing list