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.