Dry Yeast

Boil together for 1/2 hour, 95 parts of the finest, grated hops and 4,000 parts of water. Strain. Add to the warm liquor 1,750 parts of rye meal or flour. When the temperature has fallen to that of the room add 167 parts of good yeast. On the following clay the mass will be in a state of fermentation. While it is in this condition add 4,000 parts of barley flour, so as to form a dough. This dough is cut up into thin disks, which are dried as rapidly as possible in the open air or sun. For use, the disks are broken into small pieces and soaked overnight in warm water. The yeast can be used on the following day as if it were ordinary brewers' yeast.

Preservation Of Yeast

I

The yeast is laid in a vessel of cold water which is thereupon placed in a well-ventilated, cool spot. In this manner the yeast can be preserved for several weeks. In order to preserve the yeast for several months a different process must be followed. The yeast, after having been pressed, is thoroughly dried. For this purpose the yeast is cut up into small pieces which are rolled out, placed on blotting paper, and allowed to dry in a place which is not reached by the sun. These rolls are then grated, again dried, and finally placed in glass bottles. For use, the yeast is dissolved, whereupon it immediately regains its freshness. This process is particularly to be recommended because it preserves the yeast for a long period.

II

For liquid yeast add one-eighth of its volume in glycerine. In the case of compressed yeast, the cakes are to be covered with glycerine and kept in closed vessels. Another method of preserving compressed yeast is to mix it intimately with animal charcoal to a dough, which is to be dried by exposure to sunlight. When it is to be used, it is treated with water, which will take up the ferment matter, while the charcoal will be deposited. Liquid and compressed yeast have been kept for a considerable time, without alteration, by saturating the former with chloroform and keeping the latter under chloroform water.

Yeast Tests

I

Pour a few drops of yeast into boiling water. If the yeast sinks, it is spoiled; if it floats, it is good.

II

To 1 pound yeast add 1/2 tablespoonful of corn whisky or brandy, a pinch of sugar, and 2 tablespoonfuls of wheat flour. Mix thoroughly and allow the resultant compound to stand in a warm place. If the yeast is good it will rise in about an hour.