To a gallon of soft water put two quarts of wheat bran, one quart
of ground malt, (which may be obtained from a brewery,) and two
handfuls of hops. Boil them together for half an hour. Then strain
it through a sieve, and let it stand till it is cold; after which
put to it two large tea-cups of molasses, and half a pint of
strong yeast. Pour it into a stone jug, and let it stand uncorked
till next morning. Then pour off the thin liquid from the top, and
cork the jug tightly. When you are going to use the yeast, if it
has been made two or three days, stir in a little pearl-ash
dissolved in warm water, allowing a lump the size of a hickory-nut
to a pint of yeast. This will correct any tendency to sourness,
and make the yeast more brisk.