[39] Though the air bubbles produced from malt liquors are more uniform, as to their size or consistence, than those of natural wines, yet they are not perfectly so; for this reason, and because it requires a greater power to cause a wort or must of malt to ferment, than it does to keep this act continued, after it is once begun, it is necessary, at first, to apply such a sufficient quantity of yeast as will obtain this purpose; therefore, one half of the remaining six gallons of yeast is put to the wort on its first coming down.

[40] The yeast or air bubbles produced from natural wines, vary not only in their consistence, but also in their volume; so that, in their act of fermentation, a progressive effect is the consequence of this want of uniformity. The yeast or air bubbles of barley wines are more uniform; to imitate nature, it is necessary to apply this principle of fermentation by degrees, to cause a progressive effect only. Feeding of drink is the only means to gain this end; thereby the newly applied yeast maintains the drink in its required agitation, in a similar manner as the increased heat and action raised by fermentation causes the air bubbles in natural wines to act and explode, in proportion to their consistence, and to the quantity of elastic air the bubbles contain; and so requisite it is periodically to apply more yeast to this sort of liquor, or regularly to feed it with this enlivening principle, that, in very hot weather, when this, through carelessness, has been omitted, I have known this ale to become foxed or putrefied, and could attribute this accident to no other cause but to a neglect of this sort, as the worts had been regularly brewed, laid thin in the coolers, received all the cold the night could give them, and the tun in which the drink was worked was perfectly clean.

[41] I confess this chapter is rather a matter of curiosity, an effusion of fancy, than of any use to me known; if I have suffered it to remain, it has been to shew that when we have long reflected upon a subject, our ideas often lead us beyond power of practice; and with this farther view, that, perhaps, it may become of service in the hands of some more ingenious and more penetrating artist than myself. However, if I trouble my reader with it, it may be said to be in imitation of an author far superior to myself in rank and knowledge.

[42] It must be observed, the wines of France in general make the best brandies, and of these, such which justly are termed green wines, (and soon would become acid) this leads us to the nature of the grain, and of the extractions to procure an equal, pure, nutty spirit. Barley, dried scarcely to the denomination of malt, and extracted with the lowest medium, or perhaps one inferior to this, most likely would answer this purpose. I have tried the experiment in a very imperfect manner, and found it answer beyond expectation.

INDEX.

A.
Page
ACIDS, what,[2]
Air, principal agent in fermentation,[19], [23]
—— why it slacks malt,[20]
—— is not easily expelled from bodies,[21]
—— expelled from worts by long boiling,[84]
—— heat of, relative to brewing,[145]
Alcohol, what,[2]
—— most effectually dissolves resins,[38]
Algebraic rules of proportion for mixing cold and hot water,[271]-285
Alkali, what,[2]
—— its great power as a solvent,[37]
B.
Backs being set, reason,[306]
Barley, defined,[89]
—— viscous and replete with acids,[90]
—— consequence of its germinating,[90]
—— its state in the field,[91]
—— Effect of heating in the mow,[92]
—— heat which destroys its vegetative power,[92], [93]
—— mow-burned, unfit for malting,[93]
—— how much it loses by malting,[100]
—— may be dried without germinating,[102]
Beers, why deposited in cellars,[47]
—— best brewed in pure air,[85], [86]
Bird, Mr. his thermometer,[43]
Body of a wort not opened, what,[320], [321]
Boiling, how effected,[3]
—— necessary for worts, and management,[224]
Brandies of France and Spain compared,[353]
Brown ale, what,[198]
—— stout, what,[199]
Burton ale, what,[196]
C.
Cellars, temperature,[156], [186]
—— management of beer,[331]
Cleansing keeping beers,[319]
—— common small,[321]
—— amber,[325]
Cloudy beer, how to be treated,[337]
Cocculus Indicus, infamous practice of using it,[340]
Cold greatest, at London,[145]
Cooling-in explained,[254]
Coppers, method of calculating heights,[220]
D.
Division of water for a brewing,[235]-239
Dorchester beer, what,[200]
E.
Earths defined,[33]
—— sometimes used in precipitation,[33]
Effervescence, whence,[79]
Elements, for forming pale beers,[172]
—— brown do., [177]
—— porter,[178], [180], [245]
—— small beer,[190],
—— purl,[194]
Elements for forming amber,[195], [251]
—— keeping small beer,[197]
—— pale keeping strong and small,[239]
Expansion, singular exception in,[14]
—— differs in different fluids,[18]
—— of water just boiling,[26]
Experiments on Thames, New River, and Hampstead water,[31]
Extraction defined,[160]
—— four different modes,[163]
—— 1st mode,[169]
—— 2d ——, [173]
—— 3d ——, [181]
—— 4th ——, [192]
Extracts under and over-heated shew similar signs,[29]
F.
Feeding drink, what,[323]
Fermentation, what,[6], [66]
—— its several stages,[66]-73
—— its effects,[78]
—— term too generally applied,[78]
—— artificial, defined,[80]
—— signs and effects,[318]
Ferments, what,[84]
Fining beers,[336]
Fire, nature and properties,[13]
—— expands all bodies,[14]
—— how it strengthens some bodies,[15]
—— loosens the texture of malt,[15]
—— preserves bodies,[15]
—— how to regulate its degrees,[16]
Flowers of wine, what,[311]
Foxed, what,[7]
G.
Germinating heats of France, Spain, &c., [57]-59
—— England,[59]
Grapes, their taste in different states,[51]
—— under what heat produced and ripened,[51], [55]
—— why not produced at Jamaica,[54], [60]
—— how to discover their properties,[64]
Grey beer, how to be treated,[337]
Grinding malt,[157]
H.
Hard corns, heat they cause in mashes,[295]
Heat, medium of London,[17], [145], [148], [150]
—— dissolves more parts than water can contain,[26]
—— difference in shade and sun,[52], [156]
—— greatest at London, in the shade,[145]
Hops, nature and properties,[201]
—— whence difference of Worcestershire & Kentish,[203]
—— useful in extraction,[213]
—— calculation to regulate purchasing,[13]
—— imposition on purchasers,[216]
—— volume estimated when boiled,[222]
—— perhaps useful after being boiled,[356]
I.
Incidents causing heat of extracts to vary from calculation,[289]
Isinglass, what,[7]
—— use and application,[336]
L.
Lees of wine, what,[311]
Lengths in brewing, explanation,[217]
M.
Malting, process,[94], [126]
Malts, alter in color the more they are dried,[48]
—— incapable of retaining more fire than is in external air,[99]
—— cannot be made in hot weather,[103]
—— first degree of heat that constitutes them,[105]
—— degree which charrs them,[107]
—— effect different degrees has upon them,[108]-112
—— properties,[113]
—— defective,[131]-137
—— their virtue in wort contained in amazing small space,[270]
Mashes, four, their different heats,[62]
—— last heat,[293]
Mashing, [286]
Maturating and germinating heats,[57]-59
Menstruums, doctrine of,[34]-38
—— water, oils, and salts, the principal in brewing,[35]
Must from grapes, constituent parts,[66]
O.
Oils, constituent principles,[35]
Old hock, what,[199]
P.
Precipitation, what,[9]
—— a remedy for diseased beer,[334]
Processes of two brewings computed,[271]
—— reduced to one point of view,[297]-303
Purl, what,[193]
Putrefaction, whence,[78]
R.
Rain, which most fruitful,[53], [54]
Remedies for diseased beer,[334]
S.
Salts, a principal menstruum,[36], [37]
—— their nature,[37], [38]
Sealing hermetically, how performed,[7]
Sick beers, how to be treated,[338]
Signs general, directing the processes in brewing,[327]
Spirits’ pungent, exhaling from a fermenting must,[350], [351]
—— of malt might equal those of wine,[352]
Spontaneous pellucidity, how produced,[319]
Stale beers, how to be treated,[339]
Steeping barley, how practised in the north,[94]
Stock of beer proper,[331]
Stubborn beers, how to be treated,[337]
T.
Table of changes of color in malt by heat,[115]
—— shewing the age beers will require with medium heats,[119]
—— shewing the tendency beers have to become fine,[124]
—— shewing medium heat at London at eight in the morning,[148]
Table shewing medium heat of the air at London,[150]
—— of incidents affecting heat in brewing,[155]
—— shewing proper dryness of malt,[162]
—— shewing the quantity of fermentable principles residing in malt,[168]
—— to determine heat of first and last extract,[170]
—— ditto for porter,[175]
—— shewing color of grain,[184]
—— shewing medium heat of each process,[185]
—— shewing heat of first and last extracts in common small beer,[191]
—— shewing value of hops in degrees,[208]
—— shewing the quantity of hops to a quarter of malt in porter,[209]
—— ditto common small beer,[210]
—— —— amber,[211]
—— —— Burton ale,[212]
—— shewing the medium price hops should bear,[215]
—— of lengths,[219]
—— of gauges of coppers,[221]
—— of time of boiling each beer,[228]
—— of volume of malt to reduce grist to liquid measure,[254]
—— shewing great evaporation of water in brewing,[256]
—— shewing volume of malt equal to one barrel of water,[267]
—— of effervescence of malt,[292]
—— shewing the times worts should be let down,[308]
—— shewing heat at which they should be let down,[309]
—— shewing depth of head in cleansing small beer,[321]
—— determining taste of malt liquors,[345]
Taste, reason of the difference in malt liquors,[342]
Technical terms explained,[1]-12
Thermometer, when first known in England,[39]
—— its improvements,[40]-43
—— assists to discover the heat of bodies when blended,[45]
—— discovers the strength of a wort,[47]
—— —— quality of hops,[48]
—— absurdity of brewers to reject it,[49]
Times proper for brewing,[146]
Two brewings, circumstances relating to them brought into one point of view,[297]-303
V.
Vegetables, why fit for wines,[74]-76
Vinegar of beer equal to that of wine,[355]
—— best made from strongest liquors,[355]
W.
Waste water in brewing each beer,[230]-233
Water, its expansion by boiling,[14]
—— becomes of equal heat with the air,[21]
—— at what degree it changes to ice,[21]
—— boiled, its appearance when froze,[21]
—— which makes the strongest extracts,[22]
—— being light, a good property,[24]
—— great quantities evaporated in brewing,[25]
—— its ultimate parts less than those of air,[25]
—— necessary to fermentation,[27]
—— excellency of drinks too often attributed to,[29]
—— how examined,[30]
—— its division into worts and mashes,[234]-252
Water, boiling—the proper state and time for cooling in,[290]
Wines, general definition,[50]
—— Tockay and Canary,[52]
—— Madeira,[63]
—— the most certain signs of their wholesomeness,[86]
—— their basis,[160]
Worts, sometimes over-hopped, [27]
—— height in coppers cast up to fix the length,[223]
—— cooling-management,[304]
Y.
Yeast, replaces the air lost by boiling worts,[22]
—— heat at which it acts,[305]
—— nature and contents,[311]
—— quantity for small beer,[315]
—— —— strong beer and porter,[316]
—— —— ales and amber,[317]
—— bitten, what,[320]