Strong beer brewed with the extract alone, as here recommended, has turned out remarkably well, and if the hops are good, will be found more delicately flavoured than other beer; supposing the malt alike good. Pitching, cleansing, and filling, to be conducted as already recommended in preceding processes, with the tun close covered during the fermentation.
Table beer, of a superior quality, may be brewed in the following manner, a process well worth the attention of the brewer, the gentleman and the farmer, whereby the beer is altogether prevented from working out of the cask, and the fermentation conducted without any apparent admission of the external air. I have made the scale for one barrel, in order to make it more generally useful to the community at large; however, the same proportions will answer for a greater or less quantity, only proportioning the materials and utensils. Take one peck of good malt ground, one pound of hops, put them in twenty gallons of water, and boil them for half an hour, then run them into a hair cloth bag, or sieve, so as to keep back the hops and malt from the wort, which, when cooled down to 65 degrees by Fahrenheit's thermometer, add to them 2 gallons of molasses, with one pint, or a little less, of good yest, mix these with your wort, and put the whole into a clean barrel, and fill it up with cold water to within four inches of the bung hole, (this space is requisite to leave room for fermentation,) bung down tight, and if brewed for family use, would recommend putting in the cock at the same time, as it will prevent the necessity of disturbing the cask afterwards; in one fortnight this beer might be drawn, and will be found to improve to the last.
[ Fermenting and Cleansing in the same Vessel. ]
The following recommendation to brewers is well worth their attention, that is, to ferment their strong, or what they call their stock beer, in the vat they propose to keep it in, until fit to turn out; this practice will be found advantageous to the flavour and preserving quality of such beer, as close fermentation has a decided preference over what is termed open. One or more workers may be placed in the side of such vat, a few inches above the surface of the enclosed liquor; thus the head as it rises will have the opportunity of running off; such fermentation should further be conducted coolly and slowly, the pitching heat, in this case, should not exceed 60 degrees of Fahrenheit, and the yest one third in quantity less than if applied in open vessels, but the yest should be mixed with a double quantity of the wort at 65, in a separate vessel before pitching. When vats are wanting, the operation may be conducted in hogsheads or butts, allowing a tin or wooden worker to each cask. In brewing small quantities of strong beer, this contrivance supersedes the necessity of fermenting tuns, or troughs, no small saving of expense, whilst it makes the beer more spiritous and preserving. The annexed plate shows the form and application of the worker, whether of tin or wood.
