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Re: Memories - Food cupboard, chocolate and comics
Yes, it had to be a ha'penny spanish. They were little hard and brittle and ideal for making popalol.
The penny spanish was soft, flexible and much larger. "Foreigners" called it liquorice.
Anyone know why we used the name "spanish"?
Re: Memories - Food cupboard, chocolate and comics
Let's have a brew, as the two Lancashire folk I know, say.
From my ancient memory of home beer brewing, the wort is placed in the mash tun [bucket in my case] at approx 150 F and Brewer's yeast* added. It forms a thick crust on the surface initially then sinks to the bottom as fermentation progresses, the yeast converting the sugars to Co2 and alcohol. The yeast forms a thick layer on the bottom so I siphoned beer off into a clean bucket before bottling.
CAREFUL: if the beer is bottled before it is almost finished fermenting, the bottles explode, as I once found out. It's safer to use a hydrometer.
I also found home brew had a tang I didn't like though I bought a book, "Brewing Beer Like Those You Buy." Can't remember much about result but I stopped brewing soon after.
* Brewers yeast I got from bottled conditioned beer such as Guinness or a Pale Ale {Red Label or White Shield} and collecting drega.