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A
PRACTICAL TREATISE
ON
BREWING,
BASED
ON CHEMICAL AND ECONOMICAL PRINCIPLES;
WITH
FORMULÆ FOR PUBLIC BREWERS,
AND INSTRUCTIONS FOR
Private Families.
BY WILLIAM BLACK,
PRACTICAL BREWER.
FOURTH EDITION.
LONDON:
PRINTED FOR
LONGMAN, BROWN, GREEN, AND LONGMANS,
PATERNOSTER-ROW.
1849.
London
Spottiswoodes and Shaw,
New-street-square
Dedication of the Third Edition.
TO
THOMAS GRAHAM, ESQ.,
PROFESSOR OF CHEMISTRY IN THE LONDON UNIVERSITY,
F. R. S., &c. &c.,
This Work is Dedicated,
AS A TESTIMONY OF
HIGH RESPECT FOR HIS PROFESSIONAL ABILITIES,
AND ESTEEM FOR HIS PRIVATE WORTH,
BY
HIS OBLIGED AND FAITHFUL FRIEND,
THE AUTHOR.
PREFACE
TO THE THIRD EDITION.
The success of two Editions of the Treatise on Brewing, has encouraged the Author to offer to the Public a Third Edition, carefully revised and corrected. A considerable quantity of important matter has also been added, which has had the benefit of being revised by Professor Graham, of the London University, whose eminence in the science of Chemistry is universally acknowledged. In no instance does the Author refer to the opinions of others: all the information which he communicates being derived entirely from his own
practical experience, in all parts of the United Kingdom.
CONTENTS.
Page
|
....................................................................................................................................................................................................................................................
|
1 |
|
....................................................................................................................................................................................................................................................
|
7 |
|
....................................................................................................................................................................................................................................................
|
7 |
|
As commonly met with in springs
....................................................................................................................................................................................................................................................
|
8 |
|
Stagnant
....................................................................................................................................................................................................................................................
|
9 |
|
Running
....................................................................................................................................................................................................................................................
|
11 |
|
Different qualities described
....................................................................................................................................................................................................................................................
|
12 |
|
Specific gravity
....................................................................................................................................................................................................................................................
|
13 |
|
Temperatures at which germination is destroyed
....................................................................................................................................................................................................................................................
|
13 |
|
Component parts of, and malt
....................................................................................................................................................................................................................................................
|
15 |
|
Best for malting
....................................................................................................................................................................................................................................................
|
16 |
|
Time allowed for wetting
....................................................................................................................................................................................................................................................
|
17 |
|
How to work on floors
....................................................................................................................................................................................................................................................
|
18 |
|
Drying
....................................................................................................................................................................................................................................................
|
20 |
|
Best mode of drying
....................................................................................................................................................................................................................................................
|
21 |
|
How to select
....................................................................................................................................................................................................................................................
|
22 |
|
Shipped malts
....................................................................................................................................................................................................................................................
|
23 |
|
How to judge of quality
....................................................................................................................................................................................................................................................
|
25 |
Page
|
MALT—(continued)
|
|
Grinding
....................................................................................................................................................................................................................................................
|
26 |
|
When necessary to be re-dried
....................................................................................................................................................................................................................................................
|
27 |
|
Brown or blown malts
....................................................................................................................................................................................................................................................
|
28 |
|
Roasted
....................................................................................................................................................................................................................................................
|
29 |
|
Injurious effects of electro-chemical action on fermentation
....................................................................................................................................................................................................................................................
|
30 |
|
Paper read to the British Association
....................................................................................................................................................................................................................................................
|
31 |
|
Cases in point No.1
....................................................................................................................................................................................................................................................
|
39 |
|
2
....................................................................................................................................................................................................................................................
|
40 |
|
3
....................................................................................................................................................................................................................................................
|
42 |
|
4
....................................................................................................................................................................................................................................................
|
43 |
|
5
....................................................................................................................................................................................................................................................
|
45 |
|
Letter to the Author
....................................................................................................................................................................................................................................................
|
48 |
|
Site of
....................................................................................................................................................................................................................................................
|
49 |
|
Coppers, size of
....................................................................................................................................................................................................................................................
|
50 |
|
Mash-tun, ditto
....................................................................................................................................................................................................................................................
|
51 |
|
Underback, ditto
....................................................................................................................................................................................................................................................
|
51 |
|
Coolers, size of and construction of
....................................................................................................................................................................................................................................................
|
52 |
|
Fermenting tuns, ditto
....................................................................................................................................................................................................................................................
|
53 |
|
Of metals, such as are generally used
....................................................................................................................................................................................................................................................
|
54 |
|
....................................................................................................................................................................................................................................................
|
56 |
|
Further remarks on
....................................................................................................................................................................................................................................................
|
59 |
|
Best temperature for
....................................................................................................................................................................................................................................................
|
59 |
|
No time to be lost
....................................................................................................................................................................................................................................................
|
62 |
|
Use of hot or cold Water in last mashings
....................................................................................................................................................................................................................................................
|
64 |
|
Produce of, according to barrels turned on the malt
....................................................................................................................................................................................................................................................
|
66 |
|
Charring the worts by high pressure
....................................................................................................................................................................................................................................................
|
71 |
|
Long or short boiling
....................................................................................................................................................................................................................................................
|
71 |
Page
|
On the tendency of worts to get tainted in the coolers: its causes and preventives
....................................................................................................................................................................................................................................................
|
72 |
|
How to calculate
....................................................................................................................................................................................................................................................
|
78 |
|
How best to be taken
....................................................................................................................................................................................................................................................
|
81 |
|
How to be considered
....................................................................................................................................................................................................................................................
|
83 |
|
Regulators for gyle-tuns
....................................................................................................................................................................................................................................................
|
85 |
|
Best description of, as recommended by the Author
....................................................................................................................................................................................................................................................
|
85 |
|
Best mode of preserving
....................................................................................................................................................................................................................................................
|
88 |
|
Best quantities to be used in Brewing
....................................................................................................................................................................................................................................................
|
89 |
|
M. Turpin’s theory
....................................................................................................................................................................................................................................................
|
92 |
|
Professor Liebeg’s refutation
....................................................................................................................................................................................................................................................
|
93 |
|
Whether frequent changes of yeast are necessary or not in the brewery
....................................................................................................................................................................................................................................................
|
95 |
|
Letter to the Author, by Mr. Baker
....................................................................................................................................................................................................................................................
|
97 |
|
Ditto by Messrs. Nash
....................................................................................................................................................................................................................................................
|
98 |
|
Ditto by Messrs. Holt
....................................................................................................................................................................................................................................................
|
98 |
|
Causes of Unsoundness
....................................................................................................................................................................................................................................................
|
99 |
|
Litmus paper an useful test
....................................................................................................................................................................................................................................................
|
101 |
|
Best temperatures for
....................................................................................................................................................................................................................................................
|
102 |
|
Supposed cause of using over-high temperatures
....................................................................................................................................................................................................................................................
|
102 |
|
Regular fermentation described
....................................................................................................................................................................................................................................................
|
103 |
|
Irregular ditto ditto
....................................................................................................................................................................................................................................................
|
106 |
|
Inert ditto ditto
....................................................................................................................................................................................................................................................
|
107 |
|
Boiling ditto ditto
....................................................................................................................................................................................................................................................
|
108 |
|
Close ditto ditto
....................................................................................................................................................................................................................................................
|
109 |
|
Long and short ditto
....................................................................................................................................................................................................................................................
|
110 |
|
Skimming ditto ditto
....................................................................................................................................................................................................................................................
|
112 |
Page
|
Fretting ditto ditto
....................................................................................................................................................................................................................................................
|
113 |
|
Yeast-bitten ditto ditto
....................................................................................................................................................................................................................................................
|
114 |
|
Acetous fermentation described
....................................................................................................................................................................................................................................................
|
115 |
|
Distillers’ Wash
....................................................................................................................................................................................................................................................
|
117 |
|
Further remarks
....................................................................................................................................................................................................................................................
|
118 |
|
....................................................................................................................................................................................................................................................
|
120 |
|
....................................................................................................................................................................................................................................................
|
121 |
|
....................................................................................................................................................................................................................................................
|
123 |
|
....................................................................................................................................................................................................................................................
|
127 |
|
....................................................................................................................................................................................................................................................
|
129 |
|
Best season for Brewing
....................................................................................................................................................................................................................................................
|
130 |
|
Slack dried or moist Malt hurtful
....................................................................................................................................................................................................................................................
|
133 |
|
....................................................................................................................................................................................................................................................
|
133 |
|
....................................................................................................................................................................................................................................................
|
136 |
|
....................................................................................................................................................................................................................................................
|
138 |
|
....................................................................................................................................................................................................................................................
|
139 |
|
....................................................................................................................................................................................................................................................
|
141 |
|
....................................................................................................................................................................................................................................................
|
144 |
|
Causes of Beer not keeping
....................................................................................................................................................................................................................................................
|
147 |
|
Mode of Preparing
....................................................................................................................................................................................................................................................
|
154 |
|
How to be used
....................................................................................................................................................................................................................................................
|
155 |
|
....................................................................................................................................................................................................................................................
|
157 |
|
....................................................................................................................................................................................................................................................
|
158 |
|
....................................................................................................................................................................................................................................................
|
159 |
|
....................................................................................................................................................................................................................................................
|
161 |
|
....................................................................................................................................................................................................................................................
|
163 |
|
....................................................................................................................................................................................................................................................
|
164 |
APPENDIX.
Page
|
....................................................................................................................................................................................................................................................
|
162 |
|
For a party gyle
....................................................................................................................................................................................................................................................
|
175 |
|
Fermentation of the Best Ale
....................................................................................................................................................................................................................................................
|
182 |
|
Second Ale
....................................................................................................................................................................................................................................................
|
184 |
|
Further remarks on Boiling
....................................................................................................................................................................................................................................................
|
187 |
|
One Copper Two Boilings
....................................................................................................................................................................................................................................................
|
189 |
|
One Copper One Boiling
....................................................................................................................................................................................................................................................
|
194 |
|
Ale of twenty-six pounds’ Gravity
....................................................................................................................................................................................................................................................
|
194 |
|
....................................................................................................................................................................................................................................................
|
198 |
|
....................................................................................................................................................................................................................................................
|
207 |
|
....................................................................................................................................................................................................................................................
|
208 |
|
....................................................................................................................................................................................................................................................
|
215 |
|
....................................................................................................................................................................................................................................................
|
217 |
|
....................................................................................................................................................................................................................................................
|
219 |
|
Atmospheric Electricity
....................................................................................................................................................................................................................................................
|
232 |
|
....................................................................................................................................................................................................................................................
|
236 |
|
....................................................................................................................................................................................................................................................
|
244 |
|
....................................................................................................................................................................................................................................................
|
246 |
|
....................................................................................................................................................................................................................................................
|
248 |