hist-brewing: The rest of my last post

[George De Piro]

Hi all,

I unknowingly exceeded 80 characters in my last post.
I assume that is why it got truncated.  Take 2:

Hi all,

Lord Badger wrote thusly:

" I have been seeing more and more
references to teh (sic) brett as a likely addition to the yeast bill. :) but not
sure where it comes from. "

Brettanomyces, and a host of other airborne microbes, are all around us.
You probably just inhaled some!  Our ancestor's complete ignorance of the
microbial world led to brewing procedures that ignored the sanitation practices
that modern brewers find so necessary.  Things like selling open buckets of
yeast door-to-door, wide open fermenters, open cool ships, etc. allowed all sorts
of microbes to fall into the wort.  Whatever could survive in there would
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