The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how long does barm last

mutantspace's picture

how long does barm last

i recently made a barm bread using a recipe by Dan Lepard and it was wonderful. I suggest everyone gives it a shot. However you need live yeast from beer. Some small craft beer companies have bottle conditioned beer which you can use and is what I used for my bread however this time round i thought id go straight to the source and managed to get some barm off a small local brewery. They call it TRUB. I cant wait to use it however i have no idea how long it will last. Ive put it in my fridge along with my sourdough. I presume i cant refresh it and also presume the yeast will eventually starve and die. Anyone any experience using barm/trub in bread? Any advice would be much appreciated.  

Lechem's picture
Lechem (not verified)

While trying to find an answer for you I've noticed that on this site (the early days) and the web in general many have confused the terminology getting mixed up between sourdough starter and barm starter etc. I'm glad that's less of a confusion now. 

I've also come across barm cakes which look interesting. Another idea of how to use barm. 

Sorry I couldn't be of further use. 

albacore's picture

Barm yeast should last 2-3 weeks in the fridge. Incidentally to call it trub is incorrect.

In Brewing parlance, trub is also known as "hot break" - a protinaceous deposit that is precipitated from the wort ( the malt sugar solution produced from the barley malt) after it is boiled in the copper with the hops. Trub is sterile and contains no yeast.

To be honest, I don't see why barm yeast would produce better bread than bakers' yeast. There will be a bit of beer in the barm yeast which may add its own flavour, I guess.