Home Brew Forums > Home Brewing Beer > General Beer Discussion > Just Found an old book, Funny stuff
Reply
 
LinkBack Thread Tools
Old 02-28-2006, 07:13 PM   #1
SkewedBrewing
Hopscallion
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
SkewedBrewing's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Doha, Qatar
Posts: 1,047
Likes Given: 1

Default Just Found an old book, Funny stuff

I was at my University's library here at OU and I got out a book from the mid sixties about homebrewing. After reading it I come to find that it was first published in Britain and it is some funny stuff. The author talks about how draught beer doesn't have to be served with carbonation and he adds salt to every recipe he includes... funny stuff.

I believe the title of the book is How to Brew Beer Without Failure

__________________
"All other nations are drinking Ray Charles beer and we are drinking Barry Manilow."

Reusable Pry-Off Bottles Wiki
SkewedBrewing is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 07:26 PM   #2
Janx
Feedback Score: 0 reviews
 
Janx's Avatar
Recipes 
 
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
Liked 14 Times on 10 Posts

Default

Salts are to adjust water chemistry and they're still used.

And draught beer without carbonation is called cask conditioned, aka "real ale" if you're one of these snobby British types

Sounds like a fun book. We used a book like that when we were getting started. It had a lot of nutty advice and was written in a time when homebrew stores weren't really around and you had to improv a lot more of it. Thanks goodness for the quality grain, hops and liquid yeast, not to mention equipment we can all get now! It makes life so much easier. Cheers

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
Janx is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 08:02 PM   #3
SkewedBrewing
Hopscallion
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
SkewedBrewing's Avatar
Recipes 
 
Join Date: Jan 2006
Location: Doha, Qatar
Posts: 1,047
Likes Given: 1

Default

It is a fun book, I'm still reading it because of its old school methods. Another thing that it states is that you can get yeast from store bought beers. The author says that all you have to do is "get a bottle of your favorite beer, pour it into a glass and wait a few hours. Pour most of the beer into another glass and at the bottom should be a yeast collection." Somehow I don't think this is possible anymore...

__________________
"All other nations are drinking Ray Charles beer and we are drinking Barry Manilow."

Reusable Pry-Off Bottles Wiki
SkewedBrewing is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 08:13 PM   #4
cowain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Little Rock, AR
Posts: 338
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by SkewedAle
It is a fun book, I'm still reading it because of its old school methods. Another thing that it states is that you can get yeast from store bought beers. The author says that all you have to do is "get a bottle of your favorite beer, pour it into a glass and wait a few hours. Pour most of the beer into another glass and at the bottom should be a yeast collection." Somehow I don't think this is possible anymore...
Sure you can. It just has to be the right beer. Chimay, Sierra Nevada, etc. Anything that is a "live" beer will do it.

Problem there would be that if you left the beer out for an hour, you'd have other organisms in it as well, not just the yeast you were after.
__________________
cowain is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 08:20 PM   #5
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,236
Liked 91 Times on 81 Posts
Likes Given: 11

Default

Quote:
Originally Posted by cowain
Problem there would be that if you left the beer out for an hour, you'd have other organisms in it as well, not just the yeast you were after.
I wouldn't be very worried about this. The yeast are settling to the bottom and bag guys might be coming into the top. If they survive the alcohol in the brew, that's bad. But, then you are going to decant the beer (with the nasties in it) into a second glass and leave the yeast sediment in the first glass.

Probably a pretty low chance of infection with this.

The one thing I question is why you had to use 2 glasses in the first place?! If the yeast is going to settle to the bottom of a glass, then that implies that it would have ALREADY settled to the bottom of the bottle it was originally in. You would just have to pour most of the beer into the first glass, and your yeast shouldbe at the bottom of the bottle.

-walker
__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 08:33 PM   #6
BlightyBrewer
Feedback Score: 0 reviews
 
BlightyBrewer's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Leicestershire, UK
Posts: 710
Liked 1 Times on 1 Posts

Default

Next you'll be telling us that the book suggests fermenting in open fermenters...like this crazy professional brewer from the funny British Isles...

__________________
Beer....the Duke of all Beverages.
BlightyBrewer is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 08:39 PM   #7
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 19 Times on 18 Posts

Default

That's a huge bowl of grits that guy's got there. Didn't know they ate them in England??

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 08:41 PM   #8
BlightyBrewer
Feedback Score: 0 reviews
 
BlightyBrewer's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Leicestershire, UK
Posts: 710
Liked 1 Times on 1 Posts

Default

Grits=. In England, grit is something we put on the roads in winter to stop them icing up...too salty for my taste..

__________________
Beer....the Duke of all Beverages.
BlightyBrewer is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 08:46 PM   #9
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 19 Times on 18 Posts

Default

Grits are ground up corn, and salty is good.

Kind of like redneck polenta! I like mine with bits of country ham.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2006, 10:03 PM   #10
Caplan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,165
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by BlightyBrewer
Next you'll be telling us that the book suggests fermenting in open fermenters...like this crazy professional brewer from the funny British Isles...

As a snobby british brewer i ALWAYS drop a black headed mouse into my open fermenter. However I NEVER drop my hammer in at the same time.
Classic school boy error.... I see it all the time....
__________________
Caplan is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Free beer stuff (no actual stuff here) Donthoseme General Beer Discussion 47 02-14-2011 04:35 PM
failblog, funny stuff neko General Chit Chat 7 06-12-2009 09:27 PM
Just found a bunch of brewing stuff in the attic pazzoduc Introductions 6 01-03-2009 02:23 AM



Newest Threads

LATEST SPONSOR DEALS