SC - Beer-dregs

[Lark Miller]

The yeast really isn't dead as much as dormant because it has no more sugar
to eat and so "dies" and falls to the bottom.  The introduction of more
sugar would reactivate the yeast and some people do start their next batch
of beer on top of the old batch.  My husband has not attempted it yet but
we are still fairly new to brewing and don't want to waste a batch yet
experimenting.

Lucilla

At 12:28 PM 10/14/97 -0400, Tyrca at aol.com wrote:
>In a message dated 97-10-13 11:37:34 EDT, you write:
>
><< 
> This is dead yeast and sediment from the brewing mixture. It looks awful but
> is not harrmful,. Sime brewers (not many) consider the "dregs the best part
> of the bottle and selfishly reserve it for themselves. :-)
> 
> Ras >>
>
>Actually, from my experience, not all of that yeast is dead.  Y;es, the brew
>has stopped bubbling, but there are many times when I have taken some brew
>out of the carboy for only one bottle as a gift, and seen the carboy start
>bubbling again because of the introduced oxygen.  So I see no problem about
>using it to bake with.  Another option might be to get some of the foam that
>appears on the top of beer as it is in the process of brewing, as this is
>full of very active and healthy yeast.  It is called the Barm (I think.  My
>husband is the brewer.  I am more of a Mazer, maker of meads).
>
>Tyrca
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