The American Practical Brewer and Tanner

by Joseph Coppinger

In the putrid process, the hydrogen escapes under the acriform shape of inflammable air and azotic gas, and nothing more remains than mere earth or water, or both, as the case may be, which is exactly similar to other combustions, of which nothing remains, (if we except phosphorus) but earth or ashes, with what small portion of alkaline or other salts they may contain. This alkaline matter being present during the formation of carbonic and azotic gas, absorbs, to saturation, a due proportion of them, and generates tartar.

Experience has taught us the truth or justness of this definition, and though it has brought us acquainted with the results of those three stages of fermentation, combustion, or decomposition, we have certainly overlooked the means of applying them with all the advantage they admit of in the business which is the subject of these papers, and which a little time and close observation must convince us of; and how much has been hitherto lost, with the means of saving it in future, shall be presently explained, and particularly pointed out.

In the prosecution of this design, where I may not be able to give an unexceptionable demonstration, I hope always to be provided with a practical proof, which may prove equally beneficial.

Let us now see what passes in a state of low combustion, such as may be the result of fermentation in vegetables, arising from heat, moisture, and motion, when impacted together. The most obvious occurrence of this nature is found in new hay, which, under these circumstances, for want of care and attention, often spontaneously takes fire, particularly in wet seasons.

Fermentation, being one of the lowest degrees of combustion, is here the spontaneous effect of the moist hay being impacted together, and not properly made, that is, without the superfluous juices being dried out of it, by which it retains a sufficient degree of fluidity or moisture to begin a fermentation, in which heat and motion are generated, and light, in a nascent state, extricated; these appearances accumulated and accelerated by incumbent pressure, the redundant moisture being soon exhausted, and the heat and motion increasing, the actual combustion of the mass takes place, which is much facilitated by a decomposition of the water of this moisture, and the air of the atmosphere, unavoidably insinuated between the interstices formed by the fibres of the hay, as they are impacted together into cocks, or stacks, breaks out into actual flame, or light visible. These are no novel appearances, but such as fall within the observation of every one; and the candid maltster will acknowledge, that from the same cause, though differently produced, similar effects may, and sometimes do, happen in the malt house, in the preparation of that modern article of luxury, by which we are enabled to make malt wine; and these instances are sufficient to prove fermentation to be a low degree of combustion, and to both simplify and explain the justness of this doctrine. The malting of corn is the first stage of vegetation, low combustion, and fermentation.

From observation and reasoning on what passes before our eyes, we discover the low species of fermentation, in which the malting of corn consists, to be a low degree of combustion, which, for want of due attention, may break out into actual flame. We were always acquainted with the effect: now reasoning on the subject brings us to a knowledge of the cause.

To any one well acquainted with the nature of fermentation, it must be manifest, that the malt distillers have paid more attention, and made greater progress in the improvement of the process than any other class of men interested in the success, though far from having arrived at their ne plus ultra.

The introduction of raw or unmalted corn; the close compactness of their working tun, or fermenting backs; the order and progressive succession with which they conduct the process; and the pains they necessarily take to arrive at a perfect attenuation, by a long protracted fermentation, with the early conviction of a reward proportioned to their diligence, and the success attending their best endeavours, when not frustrated by intervening causes, must be stronger inducements with them to delight in this instructive process of nature's formation, than with the brewer, who has not these immediate tests to encourage his labours, which the others daily derive from distillation, and which so quickly and uniformly terminates their hazards and success. The principal object in their view being a high and deliberate attenuation, with a full vinosity, without any further regard to the quality or flavour of their mash, as the combination of these qualities alone produces the required strength, in the cleanest manner.

The brewer's cares are many, and of longer duration: he is the vintager of our northern climates: his porter or ale should be an agreeable malt wine, suited to the palate of the district or neighbourhood he lives in, or, ultimately, to the taste of his customers. The time he has allotted himself for attenuation was first founded in error, derived from ignorance of the subject, and slavishly continued by that invincible tyrant, custom. Hurry marks the progress of his fermentation, which can only be corrected by his speedy mode of cleansing, and the consequent but necessary perishing of a part. He must begin with more accuracy at the mash tun than the malt distiller, as it is there he must not only regulate the strength, but, partially, the flavour and transparency of his malt wine. His object does not end with the malt distiller's, nor, like his, concentre in one focal point, the solution of the whole of the farina of the plant or grain employed, regardless of milkiness or transparency; he must carefully take the heats of his liquor, so as to solve and combine the qualities he has in view; which, if he misses in the first mash, is partly irremediable in the succeeding ones. His cares do not end here; independent of the minutiæ of fermentation and cleansing, he has the flavour, fining, and bringing forward of his malt wines, nearly as much as the strength, to consider and employ his attention.

It will scarcely be supposed that I would make these observations merely with a view of drawing this comparison, though even it might throw some light on the subject, without an attempt at supplying the defects pointed out, and remedying the evils represented.