hist-brewing: frothy

[BrewInfo]

Jim writes:
>As I understand, even without Pasteur's knowledge of yeast (1850-60's),
>brewers knew  they needed to innoculate new wort with the "froth" of
>fermenting good beer. Can someone tell me what this froth and process of
>pitching it were called?  Thanks....

I've read it referred to as "Godisgood."

Al.

Al Korzonas, Lockport, IL
korz at brewinfo.org
http://www.brewinfo.org/brewinfo/

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