The direct contrary is the case of malt which has been made a long time: the dampness of the air has relaxed it, and so much moisture has insinuated itself into the grain, that some doubt must arise how much hotter the mash should, for this reason, be. Yet, supposing no distemper, such as being mouldy, heated, or damaged by vermin, it is observed, malt, under this circumstance, may more certainly be helped in brewing, than those just abovementioned.
From what has been said, it appears how necessary it is to procure malt which has been properly steeped, germinated to its true pitch, and dried by a gentle, moderate heat, so as the moisture of the corn be duly evaporated, then cured by just so much fire as to enable it to preserve itself a due time, without being blown or burnt. How easy it is to regulate this process in the cistern, in the couch, on the floors, and on the kiln, when the malster, intends no artifice to save his excise, I need not say; but with what certainty and ease the whole might be carried on by the help of the thermometer, I leave such to determine as are modest enough to think, that the art may be brought to more accurate rules than those of the bare report of our unassisted senses. As such rules may easily be deduced from the principles here laid down, I shall not be more particular in shewing their application, as not being my immediate purpose, nor my business as a brewer: nor have I leisure, or the conveniency of a malt house, to make experiments of this sort; yet with truth it may be said, that such as would not be disappointed in their brewing, must take care not to be deceived in their malt. This, however, being but too frequently the case, we should constantly be on our guard against its defects, and know how to correct them. If it is treated in the same manner as if it was perfect, the well-malted parts alone will be digested. If too slack dried, it may be corrected by an addition of heat, if over-dried, or injured by fire, it may proportionably be helped. By applying the thermometer to the extracts, more particularly to the first, the brewer thereby will be informed, to a sufficient degree of exactness, of the defects he can mend, and hardly be ever at a loss for the properest means to work the grain to the greatest advantage.
As far as we have proceeded in our enquiry, though some satisfaction must arise from our being enabled to account for the greater part of the process of brewing, yet it may be observed, even with the assistance of the thermometer, as yet a geometrical exactness, in many respects, has not been attained; but nature, when the interest and necessities of mankind are the object, apparently has supplied our wants, and rectified our defects. In this art, fermentation, when allowed to display itself, corrects all our errors to a considerable latitude, though as yet, of this act, it may be said we scarcely conceive its cause, or properly discern its effects.
PART II.
THE
PRACTICE OF BREWING.
Before I enter upon the practical, and indeed most important, part of this work, it will not be improper to give a distinct, though general, view of the different parts it is to consist of.
To extract from malt a liquor, which, by the help of fermentation, may acquire the properties of wine, is the general object of the brewer, and the rules of that art are the subject of these sheets.
An art truly very simple, if, according to vulgar opinion, it consisted in nothing else than applying warm-water to malt, mashing these together, multiplying the taps at discretion, boiling the extracts with a few hops, suffering the worts to cool, adding yeast to make it ferment, and trusting to time, cellars, and nostrums, for its taste, brightness, and preservation!
A few notes and observations, such as are too often found to be foisted under the articles of beer and brewing, in some books of agriculture and others of cookery, might be sufficient, were the place and constitution of the air always the same, the materials and vessels employed entirely similar, and lastly, the malt drinks intended for the same use and time; but, as every one of these particulars is liable to variations, and can be complied with, only by the application of different determinate heats; was the artist to submit himself to loose, vague, and erroneous directions, like those above mentioned, they would only serve to deceive him, and his case would be but little mended, if he trusted to indefinite signs, and insufficient maxims, in his deviation from them.