hist-brewing: ancient ale
itsatrap at gmail.com
Fri Mar 5 09:40:24 PST 2010
I know theres a "brew paddle" tradition elsewhere where they used
paddles over and over that had designs cut all through them that
tended to hold the yeast.
On Fri, Mar 5, 2010 at 2:53 AM, Merryn Dineley <merryn at dineley.com> wrote:
> In the Western Isles of Scotland, they stirred the wort with a hazel
> stick or wand; it had dried yeast on it, the result of being used to
> stir previous brews. I think there was a tradition to hang the
> 'wand'over the front door, to tell everyone that a brew in on, but not
> entirely sure on this.
> In our house, where brewing went on for over twenty years, orange juice
> would start to ferment overnight from the wild yeasts 'in the air' I guess.
> Egyptian pots used for brewing had traces of yeast on the inside
> surfaces - making it a 'magic pot' - when you put the wort into it, it
> On a recent demonstration, where we mashed using hot rocks in a wooden
> tub, again, the mash had begun to ferment by the morning.
> Greg Lindahl wrote:
>> On Thu, Mar 04, 2010 at 07:59:29AM +0000, John P. Looney wrote:
>>> Where do you get wild yeasts that will ferment beer better
>> Google tells me that you can brew beer using sourdough as a starter.
>> You've got to figure that our ancient brewer has a way of propagating
>> his yeast -- and then the problem reduces to another unsolved problem:
>> How did the first sourdough yeast get developed?
>> -- greg
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