The Art of Brewing and Fermenting in the Summer and All Other Seasons to the Greatest Advantage and the Making of Malt; Exhibited in Essays and Decimal Tables, [Etc.].
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Home > History and Archaeology > History > The Art of Brewing and Fermenting in the Summer and All Other Seasons to the Greatest Advantage and the Making of Malt; Exhibited in Essays and Decimal Tables, [Etc.].
The Art of Brewing and Fermenting in the Summer and All Other Seasons to the Greatest Advantage and the Making of Malt; Exhibited in Essays and Decimal Tables, [Etc.].

The Art of Brewing and Fermenting in the Summer and All Other Seasons to the Greatest Advantage and the Making of Malt; Exhibited in Essays and Decimal Tables, [Etc.].


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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1836 Excerpt: ...the silvery white head has a tinge of brown; and the higher the heat the browner will be the head. In low heats the silvery head does not appear, neither is it so close, firm, bright, or lively in flavor; in very low heats the head will not stand, but fly off instantly, and the tap will be thick and muddy.--Here arises the danger of acidity, from the penetration of the external air, which, if once caught, will never be a sound liquor. In brewing very small quantities, in places exposed, the same retention of heat in the mash cannot be expected; and although the heat of the tap will, on this account, differ, yet the character of the tap will be similar. Such exposed places should be remedied; and the best remedy is, in not letting the mash stand so long; because the liquor will not draw the malt, while thus cooling. If two mashes are made for the strong, the second mash may be taken 10 or 12 higher than the first mash; if three mashes, instead of 10 or 12, take 5 or 6 for each, and the fourth mash 160. A large body of malt will obtain the required heat in the mash, with a heat somewhat lower than a small quantity, on account of the greater capacity and depth, and the less surface of wood and metal; the effervescence and powers of retention of heat, for the above reasons, are increased. No brewer need feel at a loss in making up his mash with such ample assistance as my thermometer will afford him in taking the heat in the mash-tun. The author having had experience in this method, of finally obtaining the heat in the mash-tun, gives it as a test, to prevent many errors creeping in, to which every brewer is, more or less liable, in every change of weather, and particularly the less experienced, in reference to the component parts of the heat of the mash, consi...


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Product Details
  • ISBN-13: 9781130315721
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 26
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 113031572X
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 68 gr

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The Art of Brewing and Fermenting in the Summer and All Other Seasons to the Greatest Advantage and the Making of Malt; Exhibited in Essays and Decimal Tables, [Etc.].
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