Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 1, 1802).djvu/374

342] subsequent directions), and then drained off into coolers. Mr. ingenuously acknowledges, that a Swedish method of brewing in camp afforded him the hint for this invention. He also observes, that his tripartite kettle is made of copper, and the small pump of metal; though we are inclined to think that, for the latter, wood, or pure tin, would be preferable to brass, in order to prevent the formation of verdigrise. At the bottom is a cock in one side of the vessel. On the whole, we consider this as the most proper and convenient piece of machinery, ever contrived for family-brewing.

5. Of the heat of the water for Mashing. Particular care should be taken, that the malt be not put into the water whilst boiling hot. In order to bring the water to an exact heat, Mr. advises us, to put on the fire 22 quarts, gallons, or barrels, according to the quantity wanted; and when it has just arrived at the boiling point of the thermometer, to add 10 similar measures of cold water, which, when mixed with the former, will be of a temperature not exceeding 161° of Fahrenheit: and this he considers as the most proper heat for mashing. He farther remarks, that water which has endured the fire the shortest time, presided it be hot enough, will make the strongest extract.

6. Of Mashing. When the water is brought to a due heat, the malt is to be put in very leisurely, and uniformly mixed with it.

7. Of boiling the Wort. As the design of boiling the wort is to clear the liquor of its impurities, and to obtain the virtue of the hop, a much shorter time than usual is sufficient. Long boiling of the hop is a most pernicious practice, and produces an austere, nauseous bitter, but not a pleasant aromatic one. Instead of adding the hops to the wort, when this is put into the copper, or before it boils, they may be infused about five minutes before the wort is taken off the fire: if this is not sufficient to give the desired degree of fragrant bitter, ten minutes may be taken, or as much longer as will be found necessary. Mr. prefers putting the hops to the wort towards the latter end of the boiling, rather than at the beginning, because the continued boiling of the liquor is apt to dissipate their fragrance.

8. Of Fermentation. One gallon of yeast, in the coldest fermenting weather is, according to Mr., sufficient to ferment the extract from one quarter of malt; and, if properly managed, will yield two gallons of yeast. Great care should be taken in the choice of yeasts, as they are liable to be soon tainted, and very readily communicate their infection to the liquors fermented. The whole process of fermentation should be carried on in the slowest and coolest manner; so that the temperature, which at the commencement was between 40 and 50° of Fahrenheit, should very gradually be raised to the 70th degree. Fermentation will always succeed best, where the air is purest.—If too hot water has been employed for obtaining strong and fatty extracts, from the malt, fermentation will be retarded: on the contrary, in weak extracts, it is so much accelerated, that the whole soon becomes sour. When the fermentation is at its height, all the feculent matter, or foul yeast, which rises on the surface, must be carefully skimmed off,