[ To bring several sorts of Beer which have been mixed to one uniform taste. ]
example.
Suppose you have one hundred barrels of this description in your vat; take six pounds of porter extract, six pounds of orange peel, ground, one pound of heading, composed of half a pound of alum, with half a pound of green copperas mixed, six pounds of Indian bark; mix these ingredients with one butt of finings, rouse your vat well, let it remain open three days, then close down your vat, and sand it over; it will be fit in one fortnight to use.
[ Finings, the best method of preparing them. ]
A very important object indeed, is finings in the management of porter and brown beers, and sometimes the paler kinds need their agency before they will become transparently fine: without this quality no beer can be acceptable to the consumer, and should be always a particular aim of the brewers to obtain. Take five pounds of isinglass, beat each piece in succession on a stone or iron weight, until you find you can conveniently shred it into small pieces, and so treat every piece until you have got through the whole; thus shredded, steep it in sour porter or strong beer that is very fine, then set the beer and the isinglass on the fire, and there let it remain till you raise the heat to one hundred and ninety, but no higher, keeping it, while on the fire, constantly stirring; then have your hogshead of clear beer ready, strain your dissolved isinglass through a hair sieve into it, which you must take care to mix well; thus assimilated it will be fit for use in twelve hours.
It is worth remarking, that at the time of sending out porter or brown beer to your customers is the time to put in both your fining and heading, the jolting it then gets in the carriage will assist its fining more effectually, after it has rested a few days in the customer's cellar.