Page:A Practical Treatise on Brewing (4th ed.).djvu/88

72 evaporation. Long boiling can only be necessary when no raw wort is taken, to enable us to turn a greater quantity of liquor over the malt for the purpose of extract. As, however, a considerable portion of this additional liquor must be evaporated from the copper for the purpose of acquiring strength, perhaps the additional expense of coals and wear and tear may counterbalance any proﬁt, which we may think we have derived from the little additional extract, we have thus gained from the malt.

We have had occasion to brew a good deal of beer for the Indian market, and we never on any occasion boiled the first Worts more than one hour, or the second worts more than an hour and a half. In the Appendix will be found the reports received from Calcutta respecting some of it, which will show that notwithstanding the shortness of the boilings, the beer turned out well.



Worts are much more liable to get tainted in the coolers, when the weather is thick and hazy, than when it is clear and windy. The cause of this, however, so far as we know, has not as yet been scientifically accounted for. There can be no doubt, however, that it proceeds from the steam, which, instead of rising and being dissipated as in