SkewedBrewing

Recipes 

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

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

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Janx

Recipes 

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

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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

SkewedBrewing

Recipes 

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...

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

Reusable Pry-Off Bottles Wiki

cowain

Recipes 

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.

Walker

Recipes 

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

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BlightyBrewer

Recipes 

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

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Beer....the Duke of all Beverages.

Baron von BeeGee

Recipes 

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

BlightyBrewer

Recipes 

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

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Beer....the Duke of all Beverages.

Baron von BeeGee

Recipes 

Grits are ground up corn, and salty is good.

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

Caplan

Recipes 

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....