A treatise on the art of brewing - Softcover

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1820 Excerpt: ...measured thirteen barrels. Specific gravity 7,8lbs. per barrel.;,,., ',,, The first part of the second wort, after having been boiled with the hops one hour and a half, was transferred upon the coolers; and the hops being returned into the copper, the third and fourth wort, and the remainder of the second wort, was boiled three hours, and then also transferred upon the coolers. When the temperature of the first wort in the coolers had fallen to 65, it was transferred into the gyle tan, and mixed with three gallons of yeast; and'when the remainder of the wort had acquired a temperature equal to 62, it was alBO suffered to run into the gyle tun; this happened after the wort had been five hours in the coolers. The mean specific gravity of the wort in the gyle tuns, was 24,4 lbs. per barrel; its quantity being guaged by the officer of the Excise;was declared to be fortyfour barrels; the quantity of yeast added to the wort was in the proportion of one galldn to every fourteen barrels of the wort. After the fermentation had been suffered to go on for thirty hours, a close head of yeast was formed on the surface of the beer, it was skimmed off by means of a sieve fastened to a long handle, and the removal of fresh portions of the yeast was repeated by skimming every four hours during the first twentyfour hours from the commencement of the fermentation. This mode of clearing the beer from the yeast was afterwards repeated every two hours, care being taken to remove the stratum of yeast as completely as possible. The highest temperature of the beer during the skimming process, was 78, but the removal of the yeast lowered the temperature to 69. When the fermentation in the gyle tuns had been so far accomplished that the yeast exhibited a thin stratum of a clear white...