A Treatise on the Brewing of Beer

by E. Hughes

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.