Page:A Practical Treatise on Brewing (4th ed.).djvu/84

68 the decrease in the bulk of the malt after every subsequent mashing.



Various opinions exist as to the boiling of worts. Some think that long boiling, particularly of the second worts, tends to make the beer continue sound. We are not, however, aware of any preservative quality imparted by long boiling; but on the contrary, many injurious effects may be produced by over-boiling, some of which shall be afterwards considered. Long boiling, with free evaporation, undoubtedly adds to the strength of the worts, in proportion to the extent of the evaporation, and thus enables us to made a greater extract from the malt than we could otherwise do, particularly in brewing very strong beers. But where a raw or return wort is taken for next brewing, little or no advantage can be derived therefrom. Mr. Morewood says that at Louvain, in Belgium, which is rather celebrated for its beer, a portion of quick lime is thrown into the worts when boiling, —a very good thing—but soda would be preferable.—Morewood’s Inebriating Liquors, p. 257.

An erroneous opinion often prevails, that a portion of the saccharine matter of the worts is evaporated along with the steam in boiling. This