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the formulæ already given, any one capable of making common calculations may conduct a brewing with any quantity of malt, from one quarter to four hundred, on precisely the same plan. They, however, who are in the practice of brewing on a great scale, need no instructions for calculating.

All kinds of irregular fermentation have been so minutely described, as to place it in the power of every brewer to know the indications of unsoundness, whenever they may appear; it has therefore been thought unnecessary to trace an irregular fermentation through all its stages. The only mode of avoiding it is to detect and remove the causes which induce irregularities. That this can be accomplished by those who have properly directed their minds to the subject, there cannot be the slightest doubt.

The process of brewing porter or stout may be conducted in precisely the same manner as brewing ale; the difference in flavour proceeds entirely from the brown and roasted malt used in making brown beer.

It has been already stated, that it is impossible to describe, by writing, certain aromas and