[Sca-cooks] Barm yeast

[Kerri Martinsen]

So I don¹t want to be using the "dredges" from when my brewer friend racks
his carboy?  I want instead the bubbles from the top?  Sorry...I'm not a
brewer....

The starter I have running right now I made from sediment that I dryed out
and then "reconsitituted" about 3 months later.  It is working well - made 2
loaves from it.

Vitha

On 4/16/05 9:52 AM, "Terry Decker" <t.d.decker at worldnet.att.net> wrote:

> Sediment?  Whachoo wan sediment for?  Proper barm is taken from the top of
> an active ale pot where the top fermenting S. cerevisiae bubbles merrily
> along.  S. cerevisiae is the yeasty beast found in baker's yeast or brewer's
> yeast.  If you're doing beer, that is usually S. carlsbergensis (sic?) and
> is bottom fermenting.  It will work, but it is not the barm being discussed
> in the recipes.  There are some 18th and 19th Century recipes for washing
> sediment to extract yeast, so it may be that any malt liquor was fair game
> later on.
>