Historic Farmhouse brewing question
In the book Farmhouse ales, Culture and craftmanship in Belgian tradition, by Phil Markowski; he talks about history farmhouse brewing. He mentions (p14) that fermentation in those days was carried out at 64-72F using top fermenting yeast. Typically fermentation was completed in 48 to 72 hours after pitching. He also mentioned that the beer was ready for serve in 5 - 6 days. That is pretty interesting.
Unfortunately, besides the fining via isinglass there are no specifics on the recipe. Does anyone of you read this and perhaps tried it?
thanks for your suggestions.
Have you finished reading the whole book yet? Each location used different varieties of grain, yeasts, spices, etc. I think if you really wanted to try something like that, just formulate a recipe using grains and adjuncts characteristic of a particular region (historically speaking) and pitch a Belgian yeast.
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