"Boil it well, when you come to work it with yeast, take very good Beer-yeast, not Ale-yeast. "
What's the difference?
beer yeast or ale yeast?
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eeyores61
beer yeast or ale yeast?
I'm probably being very stupid here, but I've just found a quote from a book published in 1669 which says:
"Boil it well, when you come to work it with yeast, take very good Beer-yeast, not Ale-yeast. "
What's the difference?
"Boil it well, when you come to work it with yeast, take very good Beer-yeast, not Ale-yeast. "
What's the difference?
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mysterio
About three and a half centuries is the difference, get yourself a new book 
These days, beer is an umbrella term for any malt based fermented drink. Ales, generally, are beers made using top-fermenting yeasts at warmer temperatures. Although, of course, like any rule, there are exceptions. Popular 'ale' yeasts like Nottingham are bottom fermenters, and are usually used at warmer temperatures.
These days, beer is an umbrella term for any malt based fermented drink. Ales, generally, are beers made using top-fermenting yeasts at warmer temperatures. Although, of course, like any rule, there are exceptions. Popular 'ale' yeasts like Nottingham are bottom fermenters, and are usually used at warmer temperatures.
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Vossy1
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dartgod
I have a few vials that my great, great, great, great, great, great, grandfather left in the old root cellar.........Vossy1 wrote:About three and a half centuries is the difference, get yourself a new book
There's no way of saying as neither strains of yeast will be available anymoreWhat's the difference?
do you think they are still good.........on the subject though, I think beer was weaker than ale in those days so maybe it was a strain of yeast from the lower alcohol beers......sort of grabbing at air here 
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eeyores61
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Graham
Actually, I would say that that would be very close to the truth. All beer / ale yeasts would almost certainly have been top working in those days; the techniques of the day would demand a top worker. Indeed, bottom workers are 20th century.dartgod wrote:on the subject though, I think beer was weaker than ale in those days so maybe it was a strain of yeast from the lower alcohol beers......sort of grabbing at air here
However, a yeast that has spent the last few generations fermenting a weak beer would struggle if it is suddenly plunged into a strong ale and vice-versa. Not bad for 1669, if it genuinely is from 1669. Easy to underestimate the knowledge of our forefathers.