THE
CONTENTS.
| Page | |
| PART I. | |
| Explanation of technical terms, | [1] |
| SECTION I. | |
| Of Fire, | [13] |
| SECTION II. | |
| Of Air, | [19] |
| SECTION III. | |
| Of Water, | [24] |
| SECTION IV. | |
| Of Earth, | [33] |
| SECTION. V. | |
| Of Menstruums or Dissolvents, | [34] |
| SECTION VI. | |
Of the Thermometer, | [39] |
| SECTION VII. | |
Of the Vine, its fruits, and juices, | [50] |
| SECTION VIII. | |
Of fermentation in general, | [66] |
| SECTION IX. | |
Of artificial fermentation, | [80] |
| SECTION X. | |
Of the nature of Barley, | [89] |
| SECTION XI. | |
Of Malting, | [94] |
| SECTION XII. | |
Of the different Properties of Malt, and of the numberof its fermentable Parts, | [113] |
| SECTION XIII. | |
Observations on defective Malts, | [131] |
| PART II. | |
| SECTION I. | |
Of the heat of the Air, as it relates to the practicalpart of Brewing, | [145] |
| SECTION II. | |
Of Grinding, | [157] |
| SECTION III. | |
Of Extraction, | [160] |
| SECTION IV. | |
Of the nature and properties of Hops, | [201] |
| SECTION V. | |
Of the lengths necessary to form malt liquors of theseveral denominations, | [217] |
| SECTION VI. | |
Method of calculating the height in the Copper atwhich worts are to go out, | [220] |
| SECTION VII. | |
Of Boiling, | [224] |
| SECTION VIII. | |
Of the quantity of Water wasted; and of the applicationof the preceding rules to two differentprocesses of Brewing, | [230] |
| SECTION IX. | |
Of the division of the Water for the respectiveWorts and Mashes, and of the heat adequate toeach of these, | [234] |
| SECTION X. | |
An enquiry into the volume of Malt, in order to reducethe Grist to liquid measure, | [253] |
| SECTION XI. | |
Of the proportion of cold Water to be added tothat which is on the point of boiling, in orderto obtain the desired heat in the extract, | [271] |
| SECTION XII. | |
Of Mashing, | [286] |
| SECTION XIII. | |
Of the incidents, which cause the heat of the extractto vary from the calculation, the allowancesthey require, and the means to obviatetheir effects, | [289] |
| SECTION XIV. | |
Of the disposition of the Worts when turned out ofthe Copper, the thickness they should be laid atin the Backs to cool, and the heat they shouldretain for fermentation, under the several circumstances, | [304] |
| SECTION XV. | |
Of Yeast, its nature and contents, and of the mannerand quantities in which it is to be added tothe Worts, | [311] |
| SECTION XVI. | |
Of practical fermentation, and the management ofthe several sorts of Malt liquors, to the periodat which they are to be cleansed, or put intothe casks, | [318] |
| SECTION XVII. | |
Of the signs generally directing the processes ofBrewing, and their comparison with the foregoingTheory and Practice, | [327] |
| SECTION XVIII. | |
An enquiry, into what may be, at all times, a properstock of Beer, and the management of it in thecellars, | [331] |
| SECTION XIX. | |
Of Precipitation, and other remedies, applicable tothe diseases incident to Beers, | [334] |
| SECTION XX. | |
Of Taste, | [342] |
Appendix, | [349] |
THE
PREFACE.
The difference that appears in the several processes of brewing, though executed with the same materials, by the same persons, and to the same intent, is generally acknowledged. The uneasiness this must occasion to those who are charged with the directive part of the business, cannot be small: and the more desirous they are of well executing the duty incumbent on them, the greater is their disappointment, when frustrated in their hopes. To remove this uncertainty, no method seems preferable to that of experiments, as it is by this means alone, any art whatever can be established upon a solid foundation: but these require caution, perseverance, and expence; they must be multiplied and varied both for the same and for different purposes. The operations of nature elude superficial enquiries, where we have few or no principles for our guides, many experiments are made, which tend only to confound or deceive. Effects seen, without a sufficient knowledge of their causes, often are neglected, or viewed in an improper light, seldom faithfully reported, and, for want of distinguishing the several circumstances that attend them, many times become the support of old prejudices, or the foundation of new ones.
Whoever is attentive to the practical part of brewing, will soon be convinced that heat, or fire, is the principal agent therein, as this element, used in a greater or less degree, or differently applied, is the occasion of the greatest part of the variety we perceive. It is but a few years since the thermometer has been found to be an instrument sufficiently accurate for any purposes where the measure of heat is required. And, as it is the only one with which we are enabled to examine the processes of brewing, and to account for the difference in the effects, a theory of the art, founded on practice, must be of later date than the discovery of the instrument that guides us to the principles.
So long since as the year 1741, I began this research, and never neglected any opportunity to consult the artists of the trade, or to try such experiments as I conceived might be conducive to the purpose. It is needless, perhaps shameful, to mention their number, or to speak of the many disappointments I met with in this pursuit. Error admits of numberless combinations. Truth alone is simple, and confirmed by continuity. At last, flattering myself with having collected the true theory, assisted and encouraged by men of abilities, I thought it fit the public should judge whether I had succeeded in my endeavours; and in 1758 the Essay on Brewing was submitted to them, either for their approbation, or that the errors therein might be pointed out. I have had no reason to repent of my temerity, though perhaps the novelty, more than the merit of this performance, engaged the attention, I may add the favor and advice of some good judges. They have allowed my principles to be at least plausible, and their agreement with practice has since repeatedly convinced me they were not far from truth.
The Essay just mentioned, revised and corrected, naturally forms the first part or theory of the present treatise. The second part is entirely practical. After giving a short idea of the whole process, I resume its different branches in as many chapters, and endeavour in such manner to guide the practitioner, that he may, in every part, at all times, and under a variety of circumstances, know what he is to do, and seldom, if ever, to be disappointed in his object.
From the investigation of so extensive a business, some benefit, it is hoped, must accrue to the public; from the process of brewing being carried on in a just and uniform manner, our malt liquors, probably, will in time better deserve the name of wine.