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Fermenting a US Brown ale with BRY-97 yeast. No yeast starter but did a gentle re-hydration and took a lot of care to avoid temperature shock. My methods have never failed me before. Anyway after 72 hours of no air lock activity I gave in and took the lid off to check. There was definitely some...

I came across this article link Drinking even more history from a few years ago. It discusses author Peter Symons, who as part of his book research, got access to Brewery archives and uncovered some old recipes. He found this 1927 recipe in the Coopers archive for Sparkling Ale. See attached pdf...