SC - non-member submission - re - must

[Jenne Heise]

> What I am addressing with the yeasts are the fermentation differences
> between S. cerivisae and S. carlbergensis.  S. cerivisae is the yeast used
> to produce top fermented brown ale and leavened bread for over two
> millennia.  S. carlbergensis  is the basic yeast of the German style beers
> which seems to have come into use about the middle of the SCA period.  Of
> course, the organisms were not differentiated until Pasteur.

I poked around and got more information, including looking at some yeast
company pages and finally plowing through _English Bread and Yeast
Cookery_ which finally had the explanatory tidbit: the bottom-fermenting
yeasts (S. carlbergensis) are the ones used for light pilsners and for
lagers,which I was taught are fermented at the lower temperatures as well.
Baker's yeast is supposedly S. cerevisae. 

However, I need to get a brewing book and look into the question, since
sourdough yeasts can be any one of hundreds... and I wonder how we know
that all the period ales used that stain of yeast.

- -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker