BEER 



307 



cipitato which ensues, every three grains of which indicate one grain of grape-sugar 

 in tho wort. 



Grape-Sugar Test-Solution. 



Sulphate of copper in crystals 100 grains, 



Bitartrate of potash 200 



Carbonate of soda in crystals 800 



Boiling water, one pint, or . ... . . . 8,750 



First dissolve the sulphate of copper, then the bitartrate of potash, after which add 

 the carbonate of soda, and filter if necessary. This solution is not affected when 

 boiled with cane-sugar, dextrine, gum, or starch. 



Wo have retained from Dr. Ure's original article the result of two brewings, taken 

 from one mash at two different periods, and analysed to determine their relative 

 contents of dextrine and sugar, according to the tube or alcohol process : March 28th, 

 1851, proceeded to mash for experimental brewings ; weather clear and open ; ther- 

 mometer outside at 51, in fermenting room 58 ; difference between wet and dry 

 bulb, 5 '750; barometer, 39'4 inches. Composition of the malt : Moisture, 6*1 ; in- 

 soluble matter, 27 ; extract, 66'9. Quantity of malt employed, 70 bushels; of water at 

 180 F., 700 gallons ; made the mixture with a common mashing-oar, and finished in 

 15 minutes. One hour afterwards, drew off 200 gallons of wort; and three hours 

 from commencing to mash, drew off 200 gallons more, continuing the mash for 

 table-beer wort. The first-drawn wort contained 7'5 parts of dextrine to 1 of sugar ; 

 tho second, 6 '3 parts of dextrine, 2-2 of sugar; their densities were, respectively, 

 30 and 36 '5 Ibs. per barrel. They were each boiled separately, with relative amount 

 of hop, the first having 30 and the second 36 ILs. added ; and the boiling in each 

 case was kept up for three hours. At the end of this time both were cooled and 

 diluted with water to a gravity of 27^ Ibs. per barrel, and 250 gallons of each let 

 down into separate fermenting-vats placed side by side ; after which, they both 

 received three quarts of good yeast, the temperature being at 68 F. Two hours 

 afterwards, the following observations commenced : No. 1 being the wort containing 

 7-5 parts of dextrine to 1 of sugar, and No. 2 the wort having 6'3 of dextrine to 2-2 

 of sugar. 



1851. 

 March 28, 5 P.M. 



10 P.M. 



29, 9 A.M. 



,,6 P.M. 



30, 9 A.M. 



., 6 P.M. 



31, 2 P.M. 



No. 1. 

 No action 



Light thin cream . . 

 White head 

 Fine white head . 

 Thick tough head . 

 Tough brown head 

 Ferment well roused up 



Temp. 

 67-5 

 67-5 

 70-0 

 71-0 

 74-0 

 75-0 

 75-0 



Attenuation of No. 1 8'5 



April 2, 2 P.M. (Skimmed off yeast) 10-0 



11, 2p.M. 15-0 



13, 2 P.M. 15-5 



No. 2. 



March 28, 5P.M. No action .68-0 



10 P.M. Fine white head 70'0 



29, 9 A.M. Thick yellow head 74-0 



6 P.M. Fine tough brown head .... 77'0 



30, 9 A.M. High roused-up rocky head .... 77'0 



6 P.M. In rapid fermentation 76 '5 



31, 2 P.M. Throws up much yeast (skimmed off yeast) . 76'0 



Attenuation of No. 2 127 



April 2, 2 P.M. ..... 15-5 



,. 11, 2 P.M. 17-5 



13, 2 P.M. 18-2 



The temperature of both had now fallen to 69 F., though each had been roused 

 repeatedly ; the yeast was therefore again skimmed off, and the beer run into barrels, 

 and filled up with reserved wort throe times a day as it worked over. On April the 

 18th the barrels were closed, having then lost, by attenuation No. 1, 16'2 Ibs., and 

 No. 2, 19'6 Ibs. Six weeks afterwards these ales were examined: No. 1 was found 



x2 



