Here's a 1503 recipe -- "To brewe beer, 10 Quarter malt, 2 quarters wheet, 2 quarters oats, 40lb weight of hoppys. To make 60 barrels of sengyll beer." A quarter was a measure equal to 8 bushels.
Nice video sir. I think you covered a lot of topics in such a short video. I have only one small recommendation. Put the queue cards just under the camera so we can't tell you're reading as much. Otherwise well done.
In the 17th century? No, Safale s04 is a modern yeast. Safale is the product brand name and s04 is the yeast strain, and Safale s04 is produced by the company Fermentis.
They almost certainly used the froth (krausen) from a previous batch of beer, or they used the wooden stirrers and spoons etc which would have been covered in yeast to inoculate the current batch (today home brewers (and wine makers) can harvest the yeast they used for a previous batch to ferment the next batch: I just did this to start a new batch of mead using the lees (sediment) from the previous batch. Lab cultured yeast is a 20th century product.
