Page:A Practical Treatise on Brewing (4th ed.).djvu/175

Rh time in the hop-back, to rouse gently the hops in the back, for the purpose of throwing over a little more of the fecula into the coolers than would otherwise have run over along with the worts. This, when once tried, we have no doubt will be adopted.



As many people are unacquainted with what is meant by Grey Beer, it may be necessary to describe its appearance. Most people, before drinking beer from a pewter-pot, blow off the frothy top, and if, on looking down, it appears quite black in the colour, they say it has a good face; on the contrary, if it exhibits a colour something like whey, it is pronounced to be Grey Beer, and is, of course, faulty. Grey Beer, when viewed in a glass by transmitted light, (that is, when looked through between the eye and the light,) may appear pretty bright, but never brilliant. When examined in the same way by reflected light, (that is, when the observer holds the glass before him with his back to the light,) its appearance will be grey or whey-coloured, and no good, judge will drink it.