Barm: Difference between revisions
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The [[ | [[file:barm_in_carboy.jpg|thumb|220px|right|Barm during ferment in a carboy]] | ||
The [[yeast]]y foam that rises to the surface of [[fermenting]] malt liquors. | |||
Also a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting [[ | Also a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting [[beer]] or [[whisky]]. | ||
Term used to describe the yeast residue left in a [[ | Term used to describe the yeast residue left in a [[sour mash]] after fermentation. Some of this barm is re-used in subsequent mashes as part of the sour mash method. | ||
In Australia, barm left over from beer is used to make vegemite, a popular spread used on sandwiches. | In Australia, barm left over from beer is used to make vegemite, a popular spread used on sandwiches. | ||
Latest revision as of 19:50, 25 September 2017
The yeasty foam that rises to the surface of fermenting malt liquors.
Also a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whisky.
Term used to describe the yeast residue left in a sour mash after fermentation. Some of this barm is re-used in subsequent mashes as part of the sour mash method.
In Australia, barm left over from beer is used to make vegemite, a popular spread used on sandwiches.