Boiling Of The Worts
Many brewers boil their worts from one to two hours; this is very much
practised in private families;--a great part of the time the wort is in
a simmering state the fire perhaps is not attended to, the person who
has the care of the brewing is, as I said before, frequently employed
in some other business, therefore this very material part is neglected:
As soon as the wort is in the copper it should be made to boil as quick
as possible, and a brisk fire should be kept under the copper to cause
the wort to boil as fast as possible, for fast boiling will cause the
wort to break and fine itself much sooner than it would if kept in a
slow boiling state. Thirty or forty minutes will be sufficient to boil
ale, and one hour if strong beer. This quick boiling will cause a
saving of one gallon in twenty, at least, which must be acknowleged a
great advantage, considering the present high price of malt.
I will presume to say there will be a saving in the wood or coal by
boiling the wort, as is commonly said, a gallop, when it rises itself
considerably above the copper.
The copper should have a curve made of wood, fixed round the brim, to
prevent the wort from being spilt when boiling; or the copper should be
so hung, with a sheet of lead fixed round the brim in a sloping
position, that when the wort is hastily boiling, it would fall on the
lead and immediately return into the copper, therefore it would prevent
the wort from wasting or boiling over.