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diff --git a/35597.txt b/35597.txt new file mode 100644 index 0000000..5604447 --- /dev/null +++ b/35597.txt @@ -0,0 +1,1160 @@ +The Project Gutenberg eBook, A Treatise on the Brewing of Beer, by E. +Hughes + + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + + + + +Title: A Treatise on the Brewing of Beer + + +Author: E. Hughes + + + +Release Date: March 17, 2011 [eBook #35597] + +Language: English + +Character set encoding: ISO-646-US (US-ASCII) + + +***START OF THE PROJECT GUTENBERG EBOOK A TREATISE ON THE BREWING OF +BEER*** + + +E-text prepared by the Online Distributed Proofreading Team +(http://www.pgdp.net) + + + +A TREATISE ON THE +BREWING OF BEER, +&c. &c. + + +_A Saving of Twenty per Cent._ + +A +TREATISE +ON THE +BREWING OF BEER, + +WHEREIN IS PROVED + +That one Bushel of Malt will produce a Gallon of Beer +more than another Bushel of an equal Strength, although +both Malts be made of one Sort or Species of Barley. + +In this work will be found some profitable and necessary +directions to Maltsters. + +Improvements in the Brew-house, and +Brewing Utensils. + +Showing the cause what makes hard and sour Beer. + +Directions for preventing Beer from becoming sour or foxed, +even if used in the warmest Season. + +ALSO + +Directions in what State to cleanse the Beer, so as to have +it fine without using any art or device whatsoever; and +for the Management of the Beer in the Cellar. + +Some Observations in the Choice of HOPS; + +Proving that they are useful after they have been used in +brewing. + +_The different Experiments are from Twenty Years Practice._ + + +By E. HUGHES. + + +--> Some very useful and necessary directions to the Publican who +retails Common Brewer's Beer. + +SECOND EDITION. + +UXBRIDGE: + +PRINTED FOR THE AUTHOR, AND SOLD BY T. LAKE. +SOLD ALSO BY E. NEWBERY, ST. PAUL'S CHURCH YARD, +LONDON, +AND ALL BOOKSELLERS IN TOWN OR COUNTRY. + +1796. + + + + +PREFACE. + + +The first edition of this treatise met with encouragement enough to +flatter me that I had left no room to improve it: but, encouraged by +the satisfaction my friends was pleased to express of its utility to +the public, I have been induced to make every improvement I could +collect. + +Before I presumed to offer this small treatise to the public, the +different modes and methods, here recommended, I have proved by +different experiments, which I flatter myself will be found of utility, +particularly to private families, especially farmers, because their +servants have very little knowlege of brewing, their time being so much +employed in other business, and so frequently are they changing their +employ that they are rendered incapable of being competent in brewing. +I do not presume to dictate to those who are proficients; but it must +be acknowleged that good malt is frequently marred in brewing by +persons who have very little or no knowlege of brewing, and I flatter +myself that by a perusal of this treatise it will enable them to be +more competent in making the best of the malt intrusted to their care, +to the greater satisfaction and benefit of their employers. + +Waters having a great predominance in brewing, I have given directions +in the choice and improvement of them. + +The improvements in the brewing utensils will be attended with some +expence, but the utility arising therefrom will soon make amends. + +I have taken the liberty to admonish the retailer of common brewer's +beer, because, from their inattention in managing the beer after it +comes into their stock or possession, the blame, if any, is imputed to +the brewer but I am fully convinced to the contrary, from the almost +daily practice of the common brewer, and their malt being of the first +quality, as country brewers generally make their own malt, and that +from the best barley, together with the conveniency of their utensils, +enables them to have the advantage of most private families that brew +their own beer; therefore it principally depends on the conduct of the +publican as to the quality of the beer, after it comes into his stock, +or possession. + +I have taken the liberty to give some directions in the choice of malt, +not that I mean to challenge the maltster, or give him directions in +the management of his corn, except in the drying. I presume if malt is +not attended to on the kiln and perfectly sound dried, it never will +produce good and wholesome beer. + +E. HUGHES. + +Sep. 3, 1796. + + + + +A TREATISE. + + +_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; for as the quality of +the water is, so depends the brewing of beer. I am fully persuaded that +waters so differ in quality, they will very much add or diminish the +quantity and quality of the beer. + +Well Waters ought not to be used only in cases of necessity, when +waters of a softer quality cannot be procured: the well water should be +pumped into tubs, or any convenient vessel that is clean and sweet. It +is a custom with many to fill the copper a day or two, and sometimes +longer, before they begin the operation of brewing, but this I strongly +forbid; for a liquid cannot be too short a time in the copper, except +it is in a boiling state; my reasons for this I shall point out in +another part of this treatise. I would recommend fresh bran to be put +into the well water whilst in the tubs, and now and then give it a +stir, this will cause a sort of fermentation, and will likewise soften +the water. + +The time for keeping water in the tubs must depend upon the season of +the year: if in winter, or moderate cool weather, a week will not be +too long; but if in summer, two days will be sufficient. + +Spring or River Water is far preferable to Well Water, but river or +spring waters differ very much in their softness, and that which will +lather best with soap is a convincing proof, and is to be prefered for +brewing; for, + +First,--It will leave the grains dryer than well water of a harsher +quality. + +Secondly,--The beer will come to a quicker fermentation in the tun; +and, + +Thirdly,--It will also fine itself much sooner in the cask, than if +brewed from well water. + +Rain Water, such as runs off tiled roofs, is, undoubtedly, to be +prefered before well or river water in brewing, being of a simple and +soft nature. + +There is one very great object to the interest of the brewer;--Beer, +brewed with rain or river water, will be stronger than beer brewed with +well water from an equal quantity of Malt, because it will have a freer +access to the Malt; and, as I said before, it will leave the grains +much dryer than well water, which is convincing, the dryer the grains +are, the better will be the beer. + +Many persons very much prefer Pond Waters, such that are frequently +disturbed by horses and other cattle, which generally causes it to be +in a thick muddy state; but the sediments of this thick muddy water +must be found prejudicial; for when the wort is emptied out of the +cooling tubs into the working tun, or running from the coolers into the +tun, a part of the sediment, from the foulness of the water, will +follow the wort into the tun, consequently the yeast will be in a foul +state and cannot be of that utility in baking, as though the brewing +had been from pure clean water. + +There is a great difficulty often happens in making beer come to a +fermentation in the tun; this, I verily believe, is principally owing +to the hardness of the water it is brewed with. + + +_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 erroneous. Malt should be +only broke in the Mill, that is, if possible, every corn should be only +bruised; malt ground in this manner will discharge the wort in a fine +state throughout the whole brewing. + +I have known many persons neglect giving orders for their malt till the +day before they intend to brew; but malt should be ground four or five +days, or a week would not be too long for brown malt, but great care +must be taken to keep it in a dry place. + +Malt, ground a reasonable time before it is used, loses the heat which +it receives in grinding, and reduces it to a soft and mellow state; it +will receive the water more freely, and a greater quantity of wort may +be made than if it was brewed immediately after it was ground. The beer +will also work much better in the tun and in less time become fit for +use than if brewed as soon as it comes from the mill. This is proved by +good housekeepers, who have their wheat ground two or three days before +they use it; for by losing the heat it receives from the mill in +grinding, the flour will be lighter, and receive the yeast and water +more freely, than if used immediately from the mill. + +Brewing is generally left to the care of servants, particularly in farm +houses, who frequently have at the same time other business to perform, +which too frequently causes the brewing to be neglected, particularly +in its first stage. The mash in this first stage determines the whole +of the brewing, for the malt ought to be well mixed up with the water, +which will cause some time and labour; therefore the person employed in +brewing should not, on that day, have any other business to perform, so +as to engross any time or attention from the brewing, for any part +neglected may mar the whole, which is too frequently the case. + + +_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,--You may be more expeditious in mashing, by having a free access +to all parts of the mash tun, which, with a tap vase or some such like +instrument being in the mash tun, will impede the stirring of the mash, +therefore some part of the malt will not be mixed with the water. + +Secondly,--The false bottom will drain the grains dryer than the tap +vase, and in the fixed bottom there will be a sediment left, which, +with one bottom only, would have passed through the tap vase, and a +part of it accompanied the wort down into the tun. This will answer +another good purpose; for the sediment not accompanying the wort into +the copper, it will want less boiling, as it will break sooner and fine +itself. + + _Note._ Where the false bottom is used the tap must spend + through a cock at the bottom of the tun. The holes in the false + bottom may be about three or four inches distance from each other. + +Fail not to boil your water six or eight minutes, then let it into the +mash tun; if time will permit, do not put your malt in for mashing till +the steam has escaped and you can see your face in the water; but if +time will not admit of this, add about one gallon of cold water to +eighteen gallons of hot. Whilst you put your malt into the tun, let a +person stir it to prevent its clotting, then well mash it, and let the +mash stand two hours at least. The second mash need not stand so long +as the first. If convenient, always make use of hot water for your +small beer, for by boiling the water a few minutes it will soften it, +and will cause it to have a more free access to the malt, and the wort +will require less boiling. + + +_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. + + +_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; I have seen wort +in no less than twelve or sixteen different utensils; worts being of a +sticky quality, it must be acknowleged that a loss is sustained by +having the wort in so many utensils, and also very inconvenient to pour +the wort from the tubs and pans into the working tun; for in each of +the before mentioned utensils will be a sediment, which too frequently +follows the wort into the working tun. + +Now to prevent the use of all these small utensils, a brew-house, +though ever so small, will admit of two coolers being erected; for two +coolers will take up nearly the same room in the brew-house as if only +one were to be erected; for one cooler should be nearly underneath the +other, so that the second cooler may receive the wort from the first. +Care must be taken in fixing the coolers, so as to admit the working +tun underneath the coolers, to receive the wort: but this need not be +consulted where there is a conveniency to convey the worts and work +them in the cellar. + + _Note._ A victualler is compelled by law not to alter the + position of his coolers without giving notice to the excise + officer;--now private families have the advantage,--they may have + their coolers fixed in the brew-house, or to lay on trestles, and + move them to any part, as occasion may require. + +The size of the coolers must so correspond with the quantity of malt +brewed, that in warm weather the worts do not exceed two inches in +depth in the coolers; for in summer brewing the heat cannot too soon +escape from the worts; and this is the evil--not having a conveniency +to separate the worts in a thin state, the brewer has not been able to +get the heat out,--he has let the wort down into the working tun in a +warm state, which has often brought on the fox, in a short time became +sour, and rendered unfit for drinking. + +The reader will observe that brewing in warm weather ought to be +avoided as much as possible; for the coolers or tubs in warm weather +being in a very dry state, and the worts being a long time cooling, +that, at least, one gallon in forty will exhaust itself. + +I shall point out one more improvement for cooling the worts more +expeditiously: In many brew-houses there is no conveniency, when the +worts come out of the copper, for the steam to escape out of the +brew-house, but will continue for a time in a thick cloudy state, to +the great detriment of the worts:--to remedy this, I would recommend +flap shutters to be erected in as many parts of the brew-house as +convenient, and the building will admit; the flap shutters will permit +the steam to escape and very rapidly cool the worts. These shutters are +as convenient in the winter, or when the weather is moderately cool, +for they are so contrived that you may set them to what centre you +please. + +From these improvements the brewing will be more expeditiously +performed, as the worts will, of course, from this conveniency, much +sooner make way for the small beer, and totally prevent its being left +in the copper all night, which is too often practised, to the injury of +those who drink it, as it will not be fine, but remain in a thick wey +colour, which is owing to its being in the copper too long, and not +being kept in a boiling state; for if a copper has been in use twenty +years it will at times shew symtoms of the verdigrease, which is a +sufficient voucher that the wort cannot be too short a time in the +copper, except when boiling. + +Coolers will last many years without repairing; when, on the contrary, +cooling tubs, &c. are frequently out of repair, and are as lumber, +being of little or no use, except when used in brewing. + +From the before mentioned improvements you will always finish your +brewing before a late hour at night, which will enable you to pay the +more attention to the worts in the tuns, &c. + +Care should be taken to keep the brewing utensils as clean and as sweet +as those used in a dairy; for without cleanliness it is impossible to +have your beer in a good and wholesome state. + +The copper should be cleaned after each brewing, as it will keep it +bright; when it is used but seldom, and in wet or damp weather, the +verdigrease will appear, but care should be taken to examine and clean +it, previous to the warier's being put in for brewing. + +It often happens, where the mash tun is not used for a working tun, the +grains are left in the mash tun till the next morning, they will then +be in a sour state; therefore the tun should be scalded before the next +brewing. If in very warm weather, some quick lime, that is, lime not +slacked, will be necessary, by adding some water to dissolve it to the +same consistence as used for a white-wash; then with a mop or brush wet +the tun with the lime like unto white-washing; after the lime has been +on about a day it may be washed off. + +Much care should be taken to keep the coolers and working tuns in a +clean state, by frequently scalding; it will be necessary in warm +weather to lime the coolers and working tuns;--this is an excellent +remedy where the coolers and tuns are tinged with the fox, as also a +preventative against that fulsome complaint. Experience will inform you +that the use of lime is excellent in cleaning the utensils. + +When you soak the coolers, &c. previous to brewing, add some lime to +the water, as it will search and purge the joints of the coolers and +tubs, by cleaning them from disagreeable smells. + +Particular attention should be paid to the cooling of the worts, by +having coolers as before mentioned. You may let your worts down into +the tun as quick or as slow as you please and as the season may +require; in very cold weather it should go down into the tun from the +cooler by a good stream, as the worts require to go down into the tun +in a warm state, particularly when there is but a small quantity +brewed. In summer brewing your worts will require to go down into the +tun in a cold state; however it will be much the best for them to be +cold than too warm, therefore you should set the cock or plug to +discharge the worts from the coolers into the tun but slow and +dribbling; for by going down slowly it will prevent a hasty +fermentation, and consequently will have the good effect to prevent +your tun of beer from being foxed; therefore it must be allowed to be +convenient and necessary to have coolers erected, as the worts will go +down into the tun in almost one regular degree of heat. + +On the contrary, when worts are cooled in tubs, pans, &c. they are +emptied into the working tun in different degrees of heat, one after +another; perhaps in some of these cooling tubs or pans the worts are +two or three inches in depth; in others, six or seven inches; therefore +the worts will be of different degrees of heat, and by having part of +the worts let down into the tun much warmer than those already down, +and which, perhaps, are in a fermentation, those worts will, of course, +cause a fermentation too hastily,--will frequently cause the tun of +beer to be foxed, and will always be in a heavy state, for the yeast +will not separate itself from the beer; this renders the coolers more +necessary and convenient. + + +_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 use at one time, may cause a +fermentation too hastily, and then you have no remedy. You should feed +your tun with yeast by adding a little at a time, as occasion may +require, for by so doing you will always be master of your tun of beer, +by having it in what state of fermentation you please; as the quality +of malt and waters differ, it will require more or less yeast to +ferment it, and by adding the yeast at different times you will be +enabled to form such a judgment as never to over-yeast your tun. Every +time you add more yeast you should stir your beer with a bowl or +bucket. + + +_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 is cleansed; it will not be +inclined to work in the casks, nor will it drink with a pleasant, +lively taste. There is no coming at any exact time, with respect to +hours, when your beer will be ready to cleanse, therefore this must be +done by attention, in frequently examining when your beer is at its +full head of working, or what is commonly said, rather inclined to go +back; when it is in that state it should be cleansed immediately. This, +I say, should be attended to, notwithstanding it should happen at +twelve o'clock at night; for this is the evil, by neglecting the proper +time to cleanse your beer it will not be able to fine itself in the +casks, and then some device must be used to fine it, which is too often +injurious to the beer. + + +_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 sun, in warm weather, has +penetrated through the wood and become so warm that you cannot +conveniently lay your hand upon them; this is often done unthinkingly, +but the casks being thus heated by the sun causes the beer to work too +hastily; after all the care and pains before taken, it here receives a +material injury, by having, as may be said, undergone a second +fermentation, and will reduce its strength by working too hastily out +of the casks, and very probably may be the cause of its not being soft +and pleasant; however, care should be taken to get your casks perfectly +dry, previous to the cleansing into them; in hot weather place them in +the cellar, &c. some time before you have occasion to cleanse your beer +into them. + +Attention should be paid in keeping your casks filled up after +cleansing, to enable the yeast to discharge itself from the beer, for +by so doing there will be the greater probability of your beer being +fine; if the casks are not kept filled up when working, the yeast +cannot discharge itself from the beer, which, in change of weather, +will be purging and hissing in the casks, and will cause it to be harsh +and unpleasant; this is the principal cause why we have so many muddy +ales. Attending your beer when working, by filling up the casks, will +be found to be of the greatest utility, as you will have no occasion to +use any device to fine your beer, which will only attend to +adulteration. + + +_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 inferior and bad in its +quality. It may be thought strange by adding the name of _good_ to +small beer, but it must be acknowleged that there is a great disparity +in the quality of ales, and why not in small beer; on the one hand, it +certainly depends on what length you draw from quantity of malt. + +Small beer should be let down into the tun much warmer than ale; and as +soon as it shews an inclination to work it should be cleansed; it will +then work well in the casks, and will have a quick, lively taste. Small +beer, not having a sufficient strength, cannot support a long +fermentation in the tun: for if it is worked cold, and left too long in +the tun, it will drink flat and unpleasant. + +Now, as I said before, there will be no more _good_ small beer consumed +in a family, than if it were ever so _bad_; for when a workman or +servant has occasion for a pot of small beer, if bad, he will, perhaps, +drink a part of it, and throw the remainder away, and, very likely, +carelessly leave the cock dropping, in order to get rid of such a bad +commodity the sooner. Now, on the other hand, if the small beer was +_good_, the consumers would take care to leave the cock, &c. secure, +well knowing they should not have a better substitute. + + +_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, and insects will breed therein, +which must be injurious to the beer, if the bung-holes are open. + +The dropping of the cock, tap tubs, &c. will cause fulsome smells in +the cellar, which frequently require to be washed down; for washing and +cleaning your cellar often, will keep your beer in a cool state, and +will be the means of preventing mild ale from becoming stale. + +Put some hops into your ale and small beer casks a few days before you +want to tap them for use; even those hops that have already been used +in brewing will be found serviceable in fining your beer, and will not +cause it to be too bitter, but will prevent your small beer from +becoming sour. Notwithstanding their being used in brewing, they will +be found by experience to be very serviceable for the purpose before +mentioned. Another advantage will arise, they will serve the use of +fresh hops, which, when dear, will be found to be a considerable saving. + + _Note._ They are recommended for beer that is for present + drinking, as they cannot be expected to be sufficient for beer + intended for a long standing. + +Another advantage will be found when a length of ale is brewed, and no +small beer made, the hops will then be found of greater utility, as +they will contain the same quality as the ale they were brewed with; +consequently the ale and small beer they are put into will receive a +greater advantage therefrom. + +This may not seem consistent, as mild ales and small beer seldom have +any hops put into the casks; but when a cask of beer is a considerable +time at tap, it will certainly want something to feed on; this is one +cause why small beer generally turns sour when it is nearly out; now by +using the before mentioned hops it will be found to be a considerable +remedy to prevent both mild ales and small beer from being hard and +unpleasant. + +The reader will observe, these hops having performed their duty, they +are of no expense, only the trouble of putting them into the casks. The +small beer must derive a considerable advantage from those hops when a +guile of ale was only brewed from them. Take care to put them into the +casks as soon as they are cold, for by being too long exposed to the +air they will lose their virtue. + +I should not have said so much concerning small beer, but the price of +malt is so considerably advanced, to what it was formerly, that small +beer is become an expensive article, where there is a numerous family. + +If you observe the before mentioned directions you will not have your +small beer so unpleasant, particularly when your cask is nearly out. + +The most wholesome small beer is made from an intire guile of small, +for then you have the whole of the spirit and sweetness of the malt; it +will keep better and drink much fresher than if it were to be made from +the goods after a length of ale. + +If you rack your beer, fail not to put some hops into the casks, +wetting them first with some of the same beer, or rather wet the hops +with some wort when brewing. If you want to hasten your beer for +drinking, put the hops into the casks when they are warm; if your beer +is for a long standing, put the hops in your casks when they are cold, +giving them a stir to separate them in the beer. + +Take care not to be under the necessity of tapping your ale or small +beer before it has actually done working, for by so doing you will +prevent it from becoming fine: new beer may be classed with new bread; +for the newer you draw your beer the more there will be consumed; new +beer is not so satisfying as it is when come to a more mature age. + +Beware, lest you forget to pay attention to your beer which is at tap; +for, "as the eye of the master maketh his horse fat," so the head of a +family, now and then giving a look into his cellar, may be the cause of +beer drinking more agreeable to his palate, by taking care the +vent-holes are kept closely stopped, and the cocks secure. + +Do not fail to stoop your cask when the beer is about two parts in +three out; this should be done whilst the tap is spending, for then you +will not disturb the sediment. By stooping the cask when the beer is +about two parts in three out will prevent it from becoming flat and +sour; when, on the other hand, it is too frequently to be observed when +a person is drawing a pot of beer, the stream is impeded; for the beer, +being so nearly out, will not run till it is stooped. Now before this, +the cock discharging the beer but slowly, the air is admitted into the +cask, which causes the beer to drink flat, and, perhaps, turn sour: +therefore this will enforce the necessity of stooping your cask before +it be so nearly out. + +This is a fault with many publicans, not paying attention to their +cellars; even many of those who brew their own beer are neglectful, +notwithstanding their own interest and credit is concerned. Tis not +uncommon for the vent-peg, and even the bung, to be left out of those +casks which are actually on draught. + +Publicans, who retail common brewer's beer, and neglect their cellars, +have this excuse, if their customers find fault with the beer, by +saying "tis such beer as my brewer sends me," so it may be; but let a +publican be served with beer of the first quality, it entirely depends +on the management of the retailer thereof, whether the beer shall be of +a good or bad quality. This is proved by persons in the same town, each +being served with beer from one and the same brew-house; there will be +generally a disparity in the quality after it comes into the stock of +the respective retailers thereof, which proves it to be the good or bad +management in the cellar. + +I am convinced I shall not offend the _attentive_ publican by what I +have said respecting the cellar; but should this fall into the hands of +the _inattentive_, it may offend; but that I will excuse, if, by the +reading of this, he should be convinced of his error, and pay more +attention to his cellar; that he may be enabled to draw a pot of beer +to please those useful and valuable men, the labourer and the mechanic; +and where they used to drink but one pot of beer with him, they may, +from finding his ale much better than usual, perhaps, drink two. + + +_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 brew with. + +Malt is dried with coke, coal, wood, furze, and straw. The best and +sweetest malt is dried with coke, or welch coal; because the coke, or +coal, gives a regular and gradual heat. Malt dried with coke, or coal, +will be of a bright, clean colour, because the fire is free from smoak. +It is also to be observed that malt dried with coal, or coke, is +generally well cured, that is, sound dried, because the coke or coal +fire is fierce and strong. + +If malt is dried with a wood fire it greatly depends on the wood being +housed in a dry season; for if the wood is dry it will produce a clear +fire, free from smoak, and the malt will be of a bright colour; but if +the wood is wet and sugged, the fire will not be fierce, but will be +smoaky, and will certainly cause the malt to be of a dull colour; and +the beer brewed from such malt will consequently have a smoaky taste: +therefore it depends on the attention of the maltster, in housing his +wood in good order, for without that attention he cannot serve his +customers with good, bright, well cured malt. + +I have seen very fine malt dried with straw, it being less subject to +smoak than malt dried with wood; but this mode of drying is very +tedious, because a person must always attend the fire. In those +countries where it is straw-dried, wood and coal is dear, therefore +straw is used as a substitute for coal, &c. However, if care be taken, +malt may be well cured with a straw or wood fire, but not to equal +welch coal, or coke, because the fire may always be kept up so as to +produce a regular heat. + +Fuel being much dearer than formerly many maltsters are too sparing of +their fire; and here arises the principal cause why we have so much bad +beer; for if malt is not well cured, that is, sound dried, it will not +produce good and wholesome beer. + +Malt may appear to be of a fine amber colour, and this may be done by +making a strong fire a few minutes before the kiln is shifted, +therefore the colour is not at all times a rule for its being well +dried. No malt should be used till it has been off the kiln a month, at +least; at the end of that time, if the malt bites quick and crisp, you +may conclude it is well dried. + +It will be very necessary when you give orders for a brewing of malt, +to request your maltster to send the malt well dried; this caution may +induce him to pay more attention in the drying of his malt. + +When a brewing of malt is ordered by private families, perhaps no order +is given respecting any particular sort, that is to say, whether pale, +amber, or brown, for these are the three sorts of malt; but many retail +maltsters in the country have but one sort of malt, and, in fact, one +sort is sufficient, provided care is taken to dry their malt sound, of +a fine amber colour. + +Now I again repeat that the principal reason of our having so much hard +and sour beer, is owing to the malt being under dried; for malt is the +fundamental article in brewing. If a guile of beer is made from under +dried malt it will not be of a fine bright colour, and an extra boiling +of the worts will not have the desired effect: then you are under the +necessity of using finings and other nostrums, which are only +temporary, for no other ingredients whatever can be so beneficial to +beer as malt and hops, and if those two commodities are in a good and +genuine state, you will not have occasion to seek for any other art or +device whatever. Another considerable advantage will arise, for each +bushel of sound dried malt will produce a gallon of wort more than +slack or under dried malt; this is proved by brewing two sorts of malt, +that is, malt perfectly dried will discharge the wort freely, and the +grains will be dry and light; when, on the other hand, if a brewing of +beer is made from under dried malt, the grains will be clammy and +heavy, owing to the raw state of the malt, therefore a part of the wort +cannot discharge itself, which is a sufficient voucher that the +perfectly dried malt will produce a greater quantity of wort of an +equal degree of strength. + +I hinted before that malt should not be brewed till it has been off the +kiln a month; but if malt is six or seven months old it will be the +better, because it will become mellow, and your beer will be much +softer and better than if used immediately from the kiln. + +Between michaelmas and christmas the retail maltster's stock of old +malt generally lays in a small compass, and will be slack; I should at +this season recommend part old and part new, for the one will help the +other. + + +_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 your fingers, if they are in +full condition they will stick to your fingers, will have a good strong +scent, and the seeds will appear full and yellow. + +Brown spots are frequently to be seen on hops; these are, in general, +hops that came to a full ripeness before they were gathered. High winds +and rain frequently happen about the middle or latter end of the hop +season, which will disfigure them in their colour in a few hours, so +that the colour is not at all times to direct you as to their goodness. + +In the hop countries most hop-planters keep those hops which are most +disfigured in their quality, separate and apart, when picking, from +those of a brighter colour; those which are of an inferior colour are +kept for their own use, and disposed of to their neighbours, it being +their opinion that they answer the purpose in brewing nearly as well as +those of a brighter colour, provided they are in full condition, that +is, if they are full of seeds; for in the seeds is the virtue and +strength of the hop. + +The quantity of hops used in brewing is generally half a pound to a +bushel of malt, and so in proportion to a greater quantity; if mild +ale, for present drinking, a lesser quantity will do; but this must be +left to the discretion of the brewer, or master of a family, as some +are more partial to the taste of the hop than others. + +Hops are found to be of such excellent utility in the bittering of +beer, that common brewers and innkeepers are forbidden by law to use +any other bitter ingredient whatever in brewing of beer and ale. I have +taken the liberty to insert this as a caution to the unwary. + +As to the quantity of beer each bushel of malt should produce, it must +rest on the option or circumstances of the brewer, or the head of a +family. A bushel of malt will produce ten gallons of good ale; but the +greater the quantity of malt, brewed at one time, the better will be +your beer. + + + +***END OF THE PROJECT GUTENBERG EBOOK A TREATISE ON THE BREWING OF BEER*** + + +******* This file should be named 35597.txt or 35597.zip ******* + + +This and all associated files of various formats will be found in: +http://www.gutenberg.org/dirs/3/5/5/9/35597 + + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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