| 212 | heat of boiling water. | ||
| 22 | barrels to be made to boil. | ||
| —— | |||
| 424 | 50 deg. heat of air at eight. | ||
| 424 | 10 barrels of cold water. | ||
| —— | —— | ||
| 22 | 4664 | 500 | |
| 10 | 500 | ||
| — | —— | ||
| sum 32) of barrels 32 | 5164 | (161⅓ degrees will be the heat of the water when mixed together. | |
| —— | |||
| 196 | |||
| 192 | |||
| —— | |||
| 44 | |||
| 32 | |||
| —— | |||
| 12 | |||
The calculation may be extended to three or more bodies, provided they be brought to the same denomination. Suppose 32 barrels of water to be used where there is a grist of 20 quarters of malt, if these 20 quarters of malt are of a volume or bulk equal to 11 barrels of water, and the malt, by having lain exposed to the air, is of the same degree of heat with the air, in order to know the heat of the mash, the calculation must be thus continued.
| 161⅓ | heat of water 50 degrees of heat of malt | |
| 32 | barrels of water 11 barrels, volume of malt | |
| —— | —— | |
| 333 | 550 | |
| 483 | ||
| —— | ||
| 32 water | 5163 | |
| 11 malt | 550 | |
| —— | —— | |
| 43 | ) 5713 | (132 degrees, which will be the heat of the mash. |
| 43 | ||
| —— | ||
| 141 | ||
| 129 | ||
| —— | ||
| 123 | ||
| 86 | ||
| —— | ||
| 37 |
We shall meet hereafter with some incidents, which occasion a difference in the calculations made for the purpose of brewing, but of these particular mention will be made in the practical part.
The thermometer, by shewing the different degrees of heat of each part of the year, informs us, at the same time, how necessary it is the proportions of boiling water to cold should be varied to effect an uniform intent; also that the heat of the extracts of small beer should differ proportionably as the heats of the seasons do: it assists us to fix the quantity of hops necessary to be used at different times; how much yeast is requisite, in each term of the year, to carry on a due fermentation; and what variation is to be made in the length of time that worts ought to boil. Indeed, without this knowledge, beers, though brewed in their due season, cannot be regularly fermented, and whenever they prove good, so often may it be said fortune was on the brewer’s side.
Beers are deposited in cellars, to prevent their being affected by the variations of heat and cold in the external air. By means of the thermometer, may be determined the heat of these cellars, the temper the liquor is kept in, and whether it will sooner or later come forward.
The brewing season, and the reason why such season is fittest for brewing, can only be discovered by this instrument. It points out likewise our chance for success, when necessity obliges us to brew in the summer months.
As all vegetable fermentation is carried on in heats, between two settled points, we are, by this instrument, taught to put our worts together at such a temperature, as they shall neither be evaporated by too great a heat, nor retarded by too much cold.