hist-brewing: Medieval brewing

[Sarah Wakely]

Thanks to everyone who provided advice about my original medieval brewing 
query - I feel a lot more confident about brewing authentically now. 
However, there's one more thing I'm not really sure about - yeast! I read 
somewhere that medieval brewers 'shared' their yeasts when they were done 
with them - how did this work? Does fermentation occur naturally if the ale 
is left alone? Is using a modern yeast authentic?
Sorry about the basic nature of these questions – it's just I'm really new 
to this and still a bit confused...
Regards to you all,
Sarah

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