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
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.
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A Very Necessary Caution
It is a common practice, when casks are scalded or cleansed, to expose them to the sun and wind to dry, and there leave them till the time of cleansing, then they are placed in the cellar, &c. and the beer immediately cleansed into them; when the su... Attending The Working Tun
Attention should be paid to the beer when in the tun. It is a custom with many brewers to put their yeast for that brewing into the tun at one time: I will prove that practice to be very erroneous; for by adding the quantity of yeast you intend to u... 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... Cleanliness In The Cellar
Care should be taken to keep the cellar clean, (especially those who are situated near the south aspect; or shallow, where the sun has any power,) by scraping the yeast from the bung-holes of the casks; else in warm weather it will smell offensive, ... Cleansing
It is a practice with many people to keep their beer in the tun from four to six days; by that time the yeast will fall to the bottom of the tun, and the beer will be in a flat, dead state; it will always be heady beer, being kept so long before it ... Cooling Of The Worts
As soon as the wort is out of the copper the next thing is to get the heat out as soon as possible, and to get it in a state for fermentation. Most private brewers, and many victuallers, separate their worts into tubs, bowls, pans, &c. for cooling; ... Improvements In The Mash Tun
Mash Tuns should have false bottoms, to take up as occasion may require;--they should be about two inches clear of the fixed bottom, with holes therein, about a sixth part of an inch in diameter. The false bottom answers two good purposes; First,... On Hops
Many professed brewers are particularly attached to the colour of the hops, that is, they are partial to those of a fine green colour; these are certainly to be prefered, if they were ripe when gathered:--to prove their goodness, rub them between yo... On The Drying And Qualities Of Malt
I shall here give a few observations on malt, which was my principal reason for introducing this work to the public, well knowing that many who profess the art of brewing have very little knowlege of the nature and quality of the malt and hops they ... On Waters
Waters differ in their quality, that is to say, in extracting the goodness from the Malt; it is, therefore, very necessary for every one who professes the brewing of Beer, to be well acquainted with the nature and quality of the Water he brews with;... Small Beer
As I said before, small beer is too frequently neglected, because the master or mistress of a family drink but a small quantity of it. I verily believe there would be less good small beer consumed in a family of servants and workmen, than if it were... Some Observations On The Grinding Of Malt
Much depends on the grinding of Malt. Many people give directions to have their malt ground small, having an idea that the water will mix itself with, and have a more free access to it, than when ground in a more coarser state; but this idea is very...