YEAST

NEW METHOD OF GENERATING YEAST

Invented by a servant of the Rev. Mr. Mason and for which the Society of Arts gave him

a reward.

Reported September 23, 1790, in The Daily Mercury, of Derby, Derbyshire, England.

The discovery of is simply this , decoction, that is the boiling of, malt , without an addition

of old yeast, or any fermentable matter, will produce good yeast for baking or brewing.

It is necessary to keep the malt at 80 degree Fahrenheit.

You will need three earthen or wooden pots, one a three quart size, one a four quart size,

another a six quart size. Now boil a ¼ peck of malt for 10 minutes in 3 pints of water.

When a quart is poured off the grain let it stand in the smaller pot in a cool place, until

it reaches a temperature only the brewers know., then place the liquor some place near

a fire to a temperature of 80 degree and there let it stand until fermentation begins, in

about 30 hours. Then add two quarts more of the boiled malt, and when cool mix the whole

in the second larger size pot, stir it well, then add a greater quantity , of the malt

docoction, into the largest pot, which will give you yeast enough for brewing 40 gallons .

Abstract: 08/18/18 by HARRISON H. from The Derby Mercury , of Derby, Derbyshire,

England, September 23, 1790 for www.iinni.blogspot.com & Facebook