Here's a 1503 recipe -- "To brewe beer, 10 Quarter malt, 2 quarters wheet, 2 quarters oats, 40lb weight of hoppys. To make 60 barrels of sengyll beer." A quarter was a measure equal to 8 bushels.
Nice video sir. I think you covered a lot of topics in such a short video. I have only one small recommendation. Put the queue cards just under the camera so we can't tell you're reading as much. Otherwise well done.
Yes. Small bear was usually brewed from previously used grain, which had a lower sugar content for yeast to feed on and therefore a very low alcohol content. Small beer was the everyday beverage. Milk was not commonly consumed as a beverage and mainly used for making cheese and butter. We also better understand the sanitary issues of water and milk, while the heating of the water to make the wort made beer an ideal and safe beverage.
In the 17th century? No, Safale s04 is a modern yeast. Safale is the product brand name and s04 is the yeast strain, and Safale s04 is produced by the company Fermentis.
They almost certainly used the froth (krausen) from a previous batch of beer, or they used the wooden stirrers and spoons etc which would have been covered in yeast to inoculate the current batch (today home brewers (and wine makers) can harvest the yeast they used for a previous batch to ferment the next batch: I just did this to start a new batch of mead using the lees (sediment) from the previous batch. Lab cultured yeast is a 20th century product.
Nice video, loved hearing about Pasteur's contribution. Grain going into be mashed is called "grist" not "mash" I believe.. 😊
I visited Jamestown Settlement the day they were brewing. I enjoyed the finished video. Keep up the good work.
We hope you enjoyed your visit!
Facinating history, presented well!
Thank you for the video. Very interesting to see the demonstrations :)
Thank you too!
sweet background, like vermeer
A recipie would have been nice!
Here's a 1503 recipe -- "To brewe beer, 10 Quarter malt, 2 quarters wheet, 2 quarters oats, 40lb weight of hoppys. To make 60 barrels of sengyll beer."
A quarter was a measure equal to 8 bushels.
@@JYFMuseums good one
Nice video sir. I think you covered a lot of topics in such a short video. I have only one small recommendation. Put the queue cards just under the camera so we can't tell you're reading as much. Otherwise well done.
better than townsends because you don't waffle on and try to sell me a patreon or merch! keep
it up guys 👍
You do know Townsends is a store, right? The YT channel was just an extension of their advertisement. That is their business: to sell things...
woa woa, calm down, Townsends is a world treasure man lol
Wait, if small beer was considered a family beverage, does that mean children were allowed to drink it back then?
Yes. Small bear was usually brewed from previously used grain, which had a lower sugar content for yeast to feed on and therefore a very low alcohol content. Small beer was the everyday beverage. Milk was not commonly consumed as a beverage and mainly used for making cheese and butter. We also better understand the sanitary issues of water and milk, while the heating of the water to make the wort made beer an ideal and safe beverage.
did they have safale s04?
In the 17th century? No, Safale s04 is a modern yeast. Safale is the product brand name and s04 is the yeast strain, and Safale s04 is produced by the company Fermentis.
LOL
They almost certainly used the froth (krausen) from a previous batch of beer, or they used the wooden stirrers and spoons etc which would have been covered in yeast to inoculate the current batch (today home brewers (and wine makers) can harvest the yeast they used for a previous batch to ferment the next batch: I just did this to start a new batch of mead using the lees (sediment) from the previous batch. Lab cultured yeast is a 20th century product.