Theory and Practice of Brewing — Appendix

APPENDIX.

Though this work has already been carried to a great length, I hope those of my readers, who may have done me the honor to go attentively through the whole of it, will pardon me the addition of a few incidental thoughts and queries.

The chain of arts is so well connected, that researches originally intended for the illustration of any one of them, can hardly fail of throwing some light upon others.

1. The seed of plants cannot be put in a fitter place, for perfect vegetation, than when buried under ground, at a depth sufficient to defend the young shoots from the vicissitudes of heat and cold, and the disadvantage of too much moisture.

The manuring of the earth, and the steeping the seed into solutions of salts, have been found, in some cases, to increase the strength of the grain, to correct its original defects, and to prevent the noxious impressions of a vicious ground.

Plants are made to germinate in water alone, and this experiment so successfully carried on every winter, in warm apartments, may still be improved by dissolving salts in the water.

--Could the barley used for malting be put in the ground, its growth would be more natural, and its oils becoming more miscible with water, by the saline nourishment derived from the earth, might yield more vinous, more strong, and more lasting liquors.

But as this method is impracticable, would it be impossible to increase the efficacy of that which is used?

Consult Home on agriculture: might not either nitre or salt petre be added to the water, with which the grain is moistened?

are they not used with success to manure land?

Are not solutions of them in water employed by the farmer to steep his sowing seed?

I barely mention these as some of the substances, that might be employed in the malting of barley, and am far from thinking there are none other.

Perhaps different salts should be used, according to the nature of the soil, from which the corn was produced; but a variety of experiments seems to be required, in order to discover how far art might in this case imitate and improve nature.

2. A small quantity of malt, at all times, but especially when brewed in large vessels, parts too readily with the heat which extraction requires; and, on the contrary, if the quantity of malt be very great, the heat may not be uniformly spread.

A forward beer inclinable to acidity is often the result of too short a grist; a thick, stubborn, and rank liquor many times is produced from too large a one.

Every advantage may be had in brewing, properly, five or six quarters of malt; it is difficult to succeed if the number exceeds fifty.

3. The strong pungent volatile spirit, which exhales from a must, when under full fermentation, has been supposed to be a loss, which might be prevented; and accordingly attempts have been made to retain these flying impetuous particles, by stopping the communication between the atmosphere and the fermenting drink.

That there is a dispersion of spirits is beyond doubt, and that these exhaling vapors consist of the finest oils, which the heat forces out of the must, is equally certain.

But this loss seems to be abundantly repaid by the stronger oils, which the same degree of heat attenuates and substitutes, in a larger quantity, to the former.

The last oils could never come under the form of a vinous liquor, but by a power, which sooner or later dissipates some of the first.

Pale ales or amber not only lay, for many days, exposed to the open air, but suffer, by the periodical renewal of the action of the air, every two or four hours, a much more considerable loss of spirits, than when fermentation is carried on uniformly.

Yet experience shews, that so many oils are, by this method, attenuated, that the strength acquired greatly surpasses that which is lost.

4. The practice of fermenting _by compression_, recommended to distillers, seems, on this account, less useful, than might be concluded from theory alone; the intent of the distiller, as well as of the brewer, is to extract the greatest quantity of spiritous oils.

It is impossible to ferment a must _in vacuo_; air is absolutely necessary to carry on this operation, even a superabundant quantity of oils admitted into the must, by obstructing the free admission of the air, impedes fermentation, prevents the wine from reaching pellucidity, and sometimes is the occasion of its becoming putrid.

5. When the purest spirit is intended to be drawn from the grain, the fermented wash ought to be suffered to settle, till it becomes transparent.

The dispatch, with which the distillery is generally carried on, often prevents this useful circumstance taking place, and occasions a want of vinosity in the liquor.

In many cases, the extraordinary charges of extracting the grist from malted corn, in the manner, which has been directed for drinks intended a short space to be kept, and of suffering the fermented wash to be meliorated by time, until it becomes vinous and spontaneously transparent, might be abundantly repaid.

Yet, if hurry must be a part of the distiller’s business, he should at least make such extractions as admit of the speediest fermentation and the readiest pellucidity.

He cannot expect corn spirits to equal the brandies of France, unless his worts are similar to the wines distilled in that kingdom, where those used for this purpose are weak, fine, and tending to acidity.

[42] He would therefore secure to himself the greatest probability of success, if he employed only malted corn in his grist, this of the best kind, well germinated to form a saccharine basis, slack dried, and resolved, with weak extracts, to preserve into the must a proper proportion of vinosity.

If he intended this wash to be formed into a pure spirit, it should be allowed time to become transparent; he might regulate his extracts by such heats as have been fixed for common small beer, brewed when the heat of the air is at the lowest fermentable degree, though perhaps heats less than these, when dispatch is required, might better answer his purpose, especially as the length used in the distillery is nearly the same with that which brewers use for the liquor here referred to.

With hot waters to attempt to force from the grain more strength or more oils, than such as will form a clean tasteless spirit, is, in the distillery, a real loss and a fundamental error.

By too strong heats, more oils are forced into the must than can be converted in spirits; and fermentation being, by this over charge, in some measure, clogged and impeded, a less yield is made, and the liquor obtained of a rank and often empyreumatic taste.

6. Why are the brandies of Spain inferior to those prepared in France?

The wines of the last country are the growth of a weaker sun; they contain no more oils than can be assimilated by fermentation, and form a clean, dry, nutty spirit.

The Spanish wines abounding with more oleaginous than acid parts, this over proportion becomes not only useless, but hurtful in the still, and produces the rankness observed in Spanish brandies.

The cleanness of the spirit arises, in great measure, from the weakness of the must, and its vinosity from a less proportion of oils to the salts.

This seems to be the reason why the most grateful spirits are produced from wines unable to bear the sea, or to be long kept.

7. The native spirits of vegetables, says Boerhaave, are separated by heats between 94 degrees, and 212. To obtain the whole of these, the fire must be gradually increased; for a superior heat dissipates the spirits raised by an inferior one.

Such parts as might be obtained by 100 degrees, are lost if the heat applied be much greater.

It is true, the parts of vegetables immersed in water, cannot so easily be dissipated as if they were in open air, yet, by the rarefaction of the liquid, a proportional evaporation, however small, must ensue, or the oils raised by a greater heat may so effectually envelope the finer ones, as to make them hardly perceptible either to our smell or taste.

Thus, though heated water is able to extract all the virtues residing in the vegetables, the different application of the fire will alter not only their proportions, but their properties also, when we consider that pure spirit of wine boils at so low a heat as 175 degrees.

If the above principles be true, that surely must be the cleanest spirit which is brought over in the slowest and coolest manner; and it is more than probable, if the rules here laid down be put in practice, the grain of England will be found to yield spirits that may vie with the brandies of France, be more pure than those of the Indies, and excel those of Holland.

8. The vinegar maker is equally concerned with the distiller in the brewing process.

Vinegar is produced in the last stage of fermentation, when a gross, tartareous, unctous matter, consisting of the coarser oils extracted either from the grain or the grapes, generally falls to the bottom of the liquor, and no longer prevents its acidity, or affects its flavor.

Though the best vinegar proceeds either from the strongest wines or beers, this strength consists in the quantity of fermentable principles, and not in that of mere oleaginous parts.

By properly adapting the extracting waters, this hurtful impediment may be removed, and the vinegar from malt liquors become as neat and as strong as that which is made from wine.

9. As the acid taste of vinegar is the effect of a continued fermentation, many people have thought it immaterial how speedily the first parts of the operation were carried on.

But violent fermentations not only dissipate some of the fine oils, which should be retained in the vinegar, but also cause the must to tend towards putrefaction.

Boerhaave, after he has directed a frequent transvasion of the liquor, observes that, whenever the weather or the workhouse is very hot, it is often necessary to fill the half emptied vessels every twelve hours, not only to procure a supply of acids from the air, but also to cool the wine, and check the too violent fermentation, which arising in the half full casks, might dissipate the volatile spirits, before they are properly secured and entangled by the acid.

Hence the liquor might be sour indeed, but at the same time flat, and would never become a sharp and strong vinegar.

10. Application and uses have frequently been found for materials, which before were supposed to be of no value.

The grains, after the brewer has drawn his worts out of them, are generally used for the feeding of cattle; but I do not know that hops, after boiling, have been employed to any purpose.

Is there nothing more left in this vegetable, after it has imparted the virtue wanted to the beer?

All plants burnt in open air yield alkaline salts, though in a greater or less quantity, according to the quality of the plants.

Boerhaave says that those which are austere, acid, or aromatic, yield in their ashes a great abundance of salts, and these being put in fusion, and mixed with flint or sand, run into glass.

Hops thrown, after decoction, in no great quantity on the fire, cause the coals to vitrify, or as it is generally termed, to _run into clinkers_.

If therefore the remains of the hops were burnt in open air, or in a proper furnace, it seems most likely that no inconsiderable quantity of somewhat like pot ashes might be obtained, and this, considering the many tun weight of hops employed in large cities, and thrown away as useless, might become an object of private emolument to the brewer, and of public benefit to the kingdom.

FINIS.

FOOTNOTES:

[1] Vide Dr. Pringle’s experiments in his book of observations on the diseases of the army, p. 350, 351 & seq.

[2] There is a very singular exception in regard to iron itself, in this respect.

It is only a certain degree of heat that expands this metal; (and that much less than any other either more or less dense) when melted, it occupies a less space than when in a solid form.

This ought to caution us against an entire dependence on general rules, by which nature doth not appear to be wholly restricted.

See Mem.

de l’Acad.

des Scienc.

p. 273. [3] See Dr. Lewis’s Philosophical Commerce of Arts, p. 42. [4] See Martine’s Dissertation on Heat.

What the degree of cold was which fixed mercury at St. Petersburg, I do not recollect.

[5] It requires seven or eight days.

(See Dissertation sur la glace par Mons.

de Mayran.

) Paris edition, 1749. Page 191. [6] Lately, indeed, by such intense cold as can only be procured with the greatest art, and in the coldest climates, mercury is said to have been stagnated, or fixed.

[7] By Dr. Hales’s experiments made for discovering the proportion of air generated from different bodies, it appears that raisin wine, absorbed, in fermenting, a quantity of air equal to nearly one third of its volume; and ale, under the like circumstances, absorbed one fifth.

[8] In the northern part of England, the usual time of steeping barley in the cistern is about 80 hours.

40 bushels of barley wetted 1 hour, will guage then in the couch 40 bushels, that is, if drained from its exterior moisture.

40 bushels ---- 20 hours, ---- ---- 42-1/2 bushels.

40 bushels ---- 40 hours, ---- ---- 45 bushels.

40 bushels ---- 60 hours, ---- ---- 47-1/2 bushels.

40 bushels ---- 80 hours, ---- ---- 50 bushels.

Here the barley is supposed to be fully saturated with the water; and these 40 bushels of barley, guaged (after 80 hours wetting in the cistern) in the couch, will be 50 bushels; but when again guaged on the floor, from the effect of the roots, and sometimes the shoots, occasioning the corn to lie hollow, here the 40 bushels of barley will shew as 80 bushels.

Vide Ramsbottom, page 113, &c. [9] Boerhaave Elem.

of Chym.

Vol. I.

p. 195-199. Exp.

8, 9, 10, 11, 12, and 13. [10] When the medium heat of the dryness of the malt, and of the heat of the extracts, are so high as to require the liquors to be forced or precipitated, in order to become pellucid, part of the oils which supported them sound, being carried down by the precipitant, they will be less capable of preserving themselves, after having been precipitated, than they were before.

[11] I chose this manner of expressing the quantity of moisture received in ground malt from the air, as it is the most easy for the direction of the first extract.

[12] Part I. Sect XII.

p. 124. [13] See page 56. [14] For the properties answerable to the degrees, see page 124. [15] It may be observed that, in the first and last degrees for drying malt, sometimes we say one degree more, sometimes a degree less.

--The experiments we have made do not admit of a geometrical exactness, nor does the practice of brewing require it; small errors in beers are effectually removed by age, and these variations have often been adopted in the tables, for the conveniency of dividing into whole numbers.

[16] See p. 124. [17] _Purl_, is pale ale, in which bitter aromatics, such as wormwood, orange peel, &c. are infused, used by the labouring people, chiefly in cold mornings, and a much better and wholesomer relief to them, than spiritous liquors.

[18] 152, to which 2 degrees must be added, for what is lost in the extracts coming away, or 154 degrees, being the heat of the mash for keeping small beer, after amber; as this number is less than 166 degrees, the last mash of the amber, consequently, in the computation made, to find how much of the quantity of the liquor used, is to be made to boil, to give the true degree of heat to the mash of small, the difference of heat required in this mash, 154, and the heat of the goods 162 or 8, is to be multiplied by the volume of the goods, and the product in this case subtracted; whereas, in the operations for brewing, whose heat gradually increased every mash, it is to be added.

[19] We had rather attribute to this cause, the inferior quality of the Worcestershire hops, than to what is reported.

That some planters in that county suffer their hops to be so ripe on the poles, that they become very brown before they are gathered: to recover their color, on the fire of the kiln they strew brimstone, which brings them to a fine yellow; the dryness and harshness this acid occasions, they correct by sprinkling the hops with milk, from whence they bag closer, and require little straining, but two ingredients more pernicious to the forming good beers, perhaps, could not have been thought of, than milk and brimstone.

[20] This rule only takes place for such climates as are of the same heat with ours; for when drinks are brewed to be expended in more southern countries, or to undergo long voyages, twenty pounds of hops to one quarter of malt have been used with success.

[21] If, of the whole quantity of hops grown in one year, one half is put into bags, whose tare is one tenth of their whole weight, and the other half is put in pockets, whose tare is one fortieth of their whole weight; if the excise office allows one tenth for tare upon the whole, and the excise or weighing officers, are content with one ninth, as by their marks, and the weight when sold to the brewer, appears to be the fact; then somewhat like one twentieth part more hops are grown, than what pays duty, or than the excise officers report to be the case.

[22] Forty shillings per hundred weight, are supposed to be the mean difference between new and old hops, and ought to be estimated in proportion to the quantity of old left in hand, and that of new hops grown, in order to ascertain the value of the last.

[23] B.

stands for Barrels, F. for Firkins, G. for Gallons.

[24] When there are but two worts in brown strong, keeping strong, keeping pale small, or common small, the boiling is to be observed as marked for the second and third worts.

[25] The small cask, called a _pin_, is one eighth part of a barrel.

[26] By new malt, I understand such, as has not lost the whole of the heat received on the kiln, and by old, such as is of equal heat with the air, or such which has laid a sufficient time to imbibe part of its moisture.

[27] At the time when the first edition of this work was published, porter or brown beers were brewed with very high dried malts;

experience has shewn to the generality of the trade and to the author, this practice to be erroneous, the reasons why have before, and perhaps hereafter will again, be spoken of.

In compliance with this improvement (though between the two proposed brewings, so great a variety will not appear) I have founded my calculations for porter, on malts dried so as best will answer this purpose.

[28] B.

stands for barrels, F. for firkins, G. for gallons, and the numbers past the comma, where the inches are expressed, for decimals;

34 gallons are here allowed to the barrel, in compliance to the excise gauging, as these calculations were made without the bills.

[29] The half degree omitted in this mash will be added to the next.

[30] Different quantities of water are differently affected by the same portion of fire; when the ebullition is just over, and the surface of the liquor is become smooth; if some of it is, by a cock, drawn from the bottom of the copper, where the coldest water always is, the remaining part, having a greater proportion of fire than before, again begins to boil, though not affected by any increase of heat.

[31] See page 267. [32] G.

C.

stands for great copper, L. C.

stands for little copper.

[33] Deduction from the first mash for heat created by effervescence and hard corns.

See the calculation above.

[34] Additions to the mashes on account of heat lost, by the liquor coming from little copper, and by mashing and standing.

See page 293. [35] The charge of the first liquor is for 11 barrels, with a deduction of 2 inches, according to the gauges of the coppers, page 221. These two inches answer to the 8 degrees of heat for the effervescence, hard corns, and new malt.

See computation above.

[36] The second and following mashes are to be charged with as many more inches of boiling water, as answer to the fourth part of the number of degrees of heat lost by the refrigeration of the mashes.

See page 294. [37] In beers intended for long keeping, the fermentation is to be governed by the heat of the worts or musts, more than by that of the exterior air.

[38] A must or wort, when under fermentation, from its internal motion, increases in heat 10 degrees, and no keeping beers, when under this act, should exceed a heat of 60 degrees; for this reason, worts of this sort should at first be set to ferment at a heat of 50 degrees, and 50 degrees is nearly the mean of the heats these liquors are impressed with, when deposited in cellars, from the time of their being formed, to that of their coming into use.

Their long continuance in this state is the reason why six pints of yeast per quarter of malt is a sufficient quantity to be used when the heat of the air is at or below 50 degrees.

If, through necessity, processes of this sort are to be carried on when the mean heat of the natural day is more than this, the quantities indicated in the table will be the fittest rule.

[39] Though the air bubbles produced from malt liquors are more uniform, as to their size or consistence, than those of natural wines, yet they are not perfectly so; for this reason, and because it requires a greater power to cause a wort or must of malt to ferment, than it does to keep this act continued, after it is once begun, it is necessary, at first, to apply such a sufficient quantity of yeast as will obtain this purpose; therefore, one half of the remaining six gallons of yeast is put to the wort on its first coming down.

[40] The yeast or air bubbles produced from natural wines, vary not only in their consistence, but also in their volume; so that, in their act of fermentation, a progressive effect is the consequence of this want of uniformity.

The yeast or air bubbles of barley wines are more uniform; to imitate nature, it is necessary to apply this principle of fermentation by degrees, to cause a progressive effect only.

Feeding of drink is the only means to gain this end; thereby the newly applied yeast maintains the drink in its required agitation, in a similar manner as the increased heat and action raised by fermentation causes the air bubbles in natural wines to act and explode, in proportion to their consistence, and to the quantity of elastic air the bubbles contain; and so requisite it is periodically to apply more yeast to this sort of liquor, or regularly to feed it with this enlivening principle, that, in very hot weather, when this, through carelessness, has been omitted, I have known this ale to become foxed or putrefied, and could attribute this accident to no other cause but to a neglect of this sort, as the worts had been regularly brewed, laid thin in the coolers, received all the cold the night could give them, and the tun in which the drink was worked was perfectly clean.

[41] I confess this chapter is rather a matter of curiosity, an effusion of fancy, than of any use to me known; if I have suffered it to remain, it has been to shew that when we have long reflected upon a subject, our ideas often lead us beyond power of practice; and with this farther view, that, perhaps, it may become of service in the hands of some more ingenious and more penetrating artist than myself.

However, if I trouble my reader with it, it may be said to be in imitation of an author far superior to myself in rank and knowledge.

[42] It must be observed, the wines of France in general make the best brandies, and of these, such which justly are termed green wines, (and soon would become acid) this leads us to the nature of the grain, and of the extractions to procure an equal, pure, nutty spirit.

Barley, dried scarcely to the denomination of malt, and extracted with the lowest medium, or perhaps one inferior to this, most likely would answer this purpose.

I have tried the experiment in a very imperfect manner, and found it answer beyond expectation.

INDEX.

A.

Page Acids, what, 2 Air, principal agent in fermentation, 19, 23 ---- why it slacks malt, 20 ---- is not easily expelled from bodies, 21 ---- expelled from worts by long boiling, 84 ---- heat of, relative to brewing, 145 Alcohol, what, 2 ---- most effectually dissolves resins, 38 Algebraic rules of proportion for mixing cold and hot water, 271-285 Alkali, what, 2 ---- its great power as a solvent, 37 B.

Backs _being set_, reason, 306 Barley, defined, 89 ---- viscous and replete with acids, 90 ---- consequence of its germinating, 90 ---- its state in the field, 91 ---- Effect of heating in the mow, 92 ---- heat which destroys its vegetative power, 92, 93 ---- mow-burned, unfit for malting, 93 ---- how much it loses by malting, 100 ---- may be dried without germinating, 102 Beers, why deposited in cellars, 47 ---- best brewed in pure air, 85, 86 Bird, Mr. his thermometer, 43 Body of a wort _not opened_, what, 320, 321 Boiling, how effected, 3 ---- necessary for worts, and management, 224 Brandies of France and Spain compared, 353 Brown ale, what, 198 ---- stout, what, 199 Burton ale, what, 196 C.

Cellars, temperature, 156, 186 ---- management of beer, 331 Cleansing keeping beers, 319 ---- common small, 321 ---- amber, 325 Cloudy beer, how to be treated, 337 Cocculus Indicus, infamous practice of using it, 340 Cold greatest, at London, 145 Cooling-in explained, 254 Coppers, method of calculating heights, 220 D.

Division of water for a brewing, 235-239 Dorchester beer, what, 200 E.

Earths defined, 33 ---- sometimes used in precipitation, 33 Effervescence, whence, 79 Elements, for forming pale beers, 172 ---- brown do.

, 177 ---- porter, 178, 180, 245 ---- small beer, 190, 248 ---- purl, 194 Elements for forming amber, 195, 251 ---- keeping small beer, 197 ---- pale keeping strong and small, 239 Expansion, singular exception in, 14 ---- differs in different fluids, 18 ---- of water just boiling, 26 Experiments on Thames, New River, and Hampstead water, 31 Extraction defined, 160 ---- four different modes, 163 ---- 1st mode, 169 ---- 2d ----, 173 ---- 3d ----, 181 ---- 4th ----, 192 Extracts under and over-heated shew similar signs, 29 F.

Feeding drink, what, 323 Fermentation, what, 6, 66 ---- its several stages, 66-73 ---- its effects, 78 ---- term too generally applied, 78 ---- artificial, defined, 80 ---- signs and effects, 318 Ferments, what, 84 Fining beers, 336 Fire, nature and properties, 13 ---- expands all bodies, 14 ---- how it strengthens some bodies, 15 ---- loosens the texture of malt, 15 ---- preserves bodies, 15 ---- how to regulate its degrees, 16 Flowers of wine, what, 311 Foxed, what, 7 G.

Germinating heats of France, Spain, &c. , 57-59 ---- England, 59 Grapes, their taste in different states, 51 ---- under what heat produced and ripened, 51, 55 ---- why not produced at Jamaica, 54, 60 ---- how to discover their properties, 64 Grey beer, how to be treated, 337 Grinding malt, 157 H.

Hard corns, heat they cause in mashes, 295 Heat, medium of London, 17, 145, 148, 150 ---- dissolves more parts than water can contain, 26 ---- difference in shade and sun, 52, 156 ---- greatest at London, in the shade, 145 Hops, nature and properties, 201 ---- whence difference of Worcestershire & Kentish, 203 ---- useful in extraction, 213 ---- calculation to regulate purchasing, 13 ---- imposition on purchasers, 216 ---- volume estimated when boiled, 222 ---- perhaps useful after being boiled, 356 I.

Incidents causing heat of extracts to vary from calculation, 289 Isinglass, what, 7 ---- use and application, 336 L.

Lees of wine, what, 311 Lengths in brewing, explanation, 217 M.

Malting, process, 94, 126 Malts, alter in color the more they are dried, 48 ---- incapable of retaining more fire than is in external air, 99 ---- cannot be made in hot weather, 103 ---- first degree of heat that constitutes them, 105 ---- degree which charrs them, 107 ---- effect different degrees has upon them, 108-112 ---- properties, 113 ---- defective, 131-137 ---- their virtue in wort contained in amazing small space, 270 Mashes, four, their different heats, 62 ---- last heat, 293 Mashing, 286 Maturating and germinating heats, 57-59 Menstruums, doctrine of, 34-38 ---- water, oils, and salts, the principal in brewing, 35 Must from grapes, constituent parts, 66 O.

Oils, constituent principles, 35 Old hock, what, 199 P.

Precipitation, what, 9 ---- a remedy for diseased beer, 334 Processes of two brewings computed, 271 ---- reduced to one point of view, 297-303 Purl, what, 193 Putrefaction, whence, 78 R.

Rain, which most fruitful, 53, 54 Remedies for diseased beer, 334 S.

Salts, a principal menstruum, 36, 37 ---- their nature, 37, 38 Sealing hermetically, how performed, 7 Sick beers, how to be treated, 338 Signs general, directing the processes in brewing, 327 Spirits’ pungent, exhaling from a fermenting must, 350, 351 ---- of malt might equal those of wine, 352 Spontaneous pellucidity, how produced, 319 Stale beers, how to be treated, 339 Steeping barley, how practised in the north, 94 Stock of beer proper, 331 Stubborn beers, how to be treated, 337 T.

Table of changes of color in malt by heat, 115 ---- shewing the age beers will require with medium heats, 119 ---- shewing the tendency beers have to become fine, 124 ---- shewing medium heat at London at eight in the morning, 148 Table shewing medium heat of the air at London, 150 ---- of incidents affecting heat in brewing, 155 ---- shewing proper dryness of malt, 162 ---- shewing the quantity of fermentable principles residing in malt, 168 ---- to determine heat of first and last extract, 170 ---- ditto for porter, 175 ---- shewing color of grain, 184 ---- shewing medium heat of each process, 185 ---- shewing heat of first and last extracts in common small beer, 191 ---- shewing value of hops in degrees, 208 ---- shewing the quantity of hops to a quarter of malt in porter, 209 ---- ditto common small beer, 210 ---- ---- amber, 211 ---- ---- Burton ale, 212 ---- shewing the medium price hops should bear, 215 ---- of lengths, 219 ---- of gauges of coppers, 221 ---- of time of boiling each beer, 228 ---- of volume of malt to reduce grist to liquid measure, 254 ---- shewing great evaporation of water in brewing, 256 ---- shewing volume of malt equal to one barrel of water, 267 ---- of effervescence of malt, 292 ---- shewing the _times_ worts should be let down, 308 ---- shewing _heat_ at which they should be let down, 309 ---- shewing depth of head in cleansing small beer, 321 ---- determining taste of malt liquors, 345 Taste, reason of the difference in malt liquors, 342 Technical terms explained, 1-12 Thermometer, when first known in England, 39 ---- its improvements, 40-43 ---- assists to discover the heat of bodies when blended, 45 ---- discovers the strength of a wort, 47 ---- ---- quality of hops, 48 ---- absurdity of brewers to reject it, 49 Times proper for brewing, 146 Two brewings, circumstances relating to them brought into one point of view, 297-303 V.

Vegetables, why fit for wines, 74-76 Vinegar of beer equal to that of wine, 355 ---- best made from strongest liquors, 355 W.

Waste water in brewing each beer, 230-233 Water, its expansion by boiling, 14 ---- becomes of equal heat with the air, 21 ---- at what degree it changes to ice, 21 ---- boiled, its appearance when froze, 21 ---- which makes the strongest extracts, 22 ---- being light, a good property, 24 ---- great quantities evaporated in brewing, 25 ---- its ultimate parts less than those of air, 25 ---- necessary to fermentation, 27 ---- excellency of drinks too often attributed to, 29 ---- how examined, 30 ---- its division into worts and mashes, 234-252 Water, boiling--the proper state and time for cooling in, 290 Wines, general definition, 50 ---- Tockay and Canary, 52 ---- Madeira, 63 ---- the most certain signs of their wholesomeness, 86 ---- their basis, 160 Worts, sometimes over-hopped, 27 ---- height in coppers cast up to fix the length, 223 ---- cooling-management, 304 Y.

Yeast, replaces the air lost by boiling worts, 22 ---- heat at which it acts, 305 ---- nature and contents, 311 ---- quantity for small beer, 315 ---- ---- strong beer and porter, 316 ---- ---- ales and amber, 317 ---- bitten, what, 320 *** END OF THE PROJECT GUTENBERG EBOOK THE THEORY AND PRACTICE OF BREWING *** Updated editions will replace the previous one—the old editions will be renamed.

Creating the works from print editions not protected by U. S.

copyright law 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.

Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark.

Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark.

If you do not charge anything for copies of this eBook, complying with the trademark license is very easy.

You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research.

Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U. S.

copyright law.

Redistribution is subject to the trademark license, especially commercial redistribution.

START: FULL LICENSE

THE FULL PROJECT GUTENBERG™ LICENSE

PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg License available with this file or online at www.

gutenberg.

org/license.

Section 1.

General Terms of Use and Redistributing Project Gutenberg electronic works 1. A.

By reading or using any part of this Project Gutenberg electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement.

If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg electronic works in your possession.

If you paid a fee for obtaining a copy of or access to a Project Gutenberg electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1. E.

8. 1. B.

“Project Gutenberg” is a registered trademark.

It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement.

There are a few things that you can do with most Project Gutenberg electronic works even without complying with the full terms of this agreement.

See paragraph 1. C below.

There are a lot of things you can do with Project Gutenberg electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg electronic works.

See paragraph 1. E below.

1. C.

The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg electronic works.

Nearly all the individual works in the collection are in the public domain in the United States.

If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed.

Of course, we hope that you will support the Project Gutenberg mission of promoting free access to electronic works by freely sharing Project Gutenberg works in compliance with the terms of this agreement for keeping the Project Gutenberg name associated with the work.

You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg License when you share it without charge with others.

1. D.

The copyright laws of the place where you are located also govern what you can do with this work.

Copyright laws in most countries are in a constant state of change.

If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg work.

The Foundation makes no representations concerning the copyright status of any work in any country other than the United States.

1. E.

Unless you have removed all references to Project Gutenberg: 1. E.

1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg License must appear prominently whenever any copy of a Project Gutenberg work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed: This eBook is for the use of anyone anywhere in the United States and most other parts of the world 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.

If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

1. E.

2. If an individual Project Gutenberg electronic work is derived from texts not protected by U. S.

copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges.

If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1. E.

1 through 1. E.

7 or obtain permission for the use of the work and the Project Gutenberg trademark as set forth in paragraphs 1. E.

8 or 1. E.

9. 1. E.

3. If an individual Project Gutenberg electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1. E.

1 through 1. E.

7 and any additional terms imposed by the copyright holder.

Additional terms will be linked to the Project Gutenberg License for all works posted with the permission of the copyright holder found at the beginning of this work.

1. E.

4. Do not unlink or detach or remove the full Project Gutenberg License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg.

1. E.

5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1. E.

1 with active links or immediate access to the full terms of the Project Gutenberg License.

1. E.

6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form.

However, if you provide access to or distribute copies of a Project Gutenberg work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg website (www.

gutenberg.

org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form.

Any alternate format must include the full Project Gutenberg License as specified in paragraph 1. E.

1. 1. E.

7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg works unless you comply with paragraph 1. E.

8 or 1. E.

9. 1. E.

8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg electronic works provided that: • You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg works calculated using the method you already use to calculate your applicable taxes.

The fee is owed to the owner of the Project Gutenberg trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation.

Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns.

Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.

” • You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License.

You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works.

• You provide, in accordance with paragraph 1. F.

3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work.

• You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works.

1. E.

9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark.

Contact the Foundation as set forth in Section 3 below.

1. F.

1. F.

1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U. S.

copyright law in creating the Project Gutenberg™ collection.

Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment.

1. F.

2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1. F.

3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees.

YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT

LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.

F.

3. YOU AGREE THAT THE FOUNDATION, THE

TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE.

1. F.

3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from.

If you received the work on a physical medium, you must return the medium with your written explanation.

The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund.

If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund.

If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem.

1. F.

4. Except for the limited right of replacement or refund set forth in paragraph 1. F.

3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.

1. F.

5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages.

If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law.

The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions.

1. F.

6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg work, (b) alteration, modification, or additions or deletions to any Project Gutenberg work, and (c) any Defect you cause.

Section 2.

Information about the Mission of Project Gutenberg Project Gutenberg is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers.

It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life.

Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg’s goals and ensuring that the Project Gutenberg collection will remain freely available for generations to come.

In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg and future generations.

To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.

gutenberg.

org.

Section 3.

Information about the Project Gutenberg Literary Archive Foundation The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service.

The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.

S.

federal laws and your state’s laws.

The Foundation’s business office is located at 41 Watchung Plaza #516, Montclair NJ 07042, USA, +1 (862) 621-9288. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.

gutenberg.

org/contact Section 4.

Information about Donations to the Project Gutenberg Literary Archive Foundation Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment.

Many small donations ( to ,000) are particularly important to maintaining tax exempt status with the IRS.

The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States.

Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements.

We do not solicit donations in locations where we have not received written confirmation of compliance.

To SEND DONATIONS or determine the status of compliance for any particular state visit www.

gutenberg.

org/donate.

While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate.

International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States.

U.

S.

laws alone swamp our small staff.

Please check the Project Gutenberg web pages for current donation methods and addresses.

Donations are accepted in a number of other ways including checks, online payments and credit card donations.

To donate, please visit: www.