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Culturing yeast from beer sediment….

Posted Nov 04 2009 10:05pm

I wrote, some time back, that I was going to salvage the yeast sediment from bottle-conditioned beer, and grow it on, to make barm-leavened bread – about as back to basics as you can get, apart from by-guess-and-by-god sourdough.

Then I wrote that the yeast sediment was so meagre it was barely there. Then, a couple of days ago, I thought, what the hell, and did it anyway.

By the way, the technique for pouring the beer off the sediment is exactly the same as decanting wine – pour slowly, with a steady hand and a light under the neck of the bottle – as soon as you see a few cloudy threads, stop.

It sat there, balefully, for days, doing… Continue reading

I wrote, some time back, that I was going to salvage the yeast sediment from bottle-conditioned beer, and grow it on, to make barm-leavened bread – about as back to basics as you can get, apart from by-guess-and-by-god sourdough.

Then I wrote that the yeast sediment was so meagre it was barely there. Then, a couple of days ago, I thought, what the hell, and did it anyway.

By the way, the technique for pouring the beer off the sediment is exactly the same as decanting wine – pour slowly, with a steady hand and a light under the neck of the bottle – as soon as you see a few cloudy threads, stop.

It sat there, balefully, for days, doing… Continue reading

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