beer-yeast

Closed fermenters require harvesting the yeast from the bottom of the fermenter in a beer-yeast mixture known as slurry.

SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998

Closed fermenters require harvesting the yeast from the bottom of the fermenter in a beer-yeast mixture known as slurry.

SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998

we used three different kinds: bordeaux-, portwine- and beer-yeast.

just married... misses free 2008

This excellent, and, I might add, indispensable, article in every settler's house, is a valuable substitute for ale or beer-yeast, and is made in the following simple manner: -- Take two double handfuls of hops, boil in a gallon of soft water, if you can get it, till the hops sink to the bottom of the vessel; make ready a batter formed by stirring a dessert-platefull of flour and cold water till smooth and pretty thick together; strain the hop-liquor while scalding hot into the vessel where your batter is mixed ready; let one person pour the hop-liquor while the other keeps stirring the batter.

The Backwoods of Canada Being Letters From The Wife of an Emigrant Officer, Illustrative of the Domestic Economy of British America Catharine Parr Strickland Traill 1850