158 BREWING. 



liaving been boiled some time, are to be transferred 

 to the beer- wort, and with it to be again boiled. 



When the hops are mixed with the wort in the 

 copper, the liquor is made to boil, and the best 

 practice is to keep it boiling as fast as possible, till 

 upon taking a little of the liquor out, it is found to 

 be full of small flakes like that of curdled soap. 

 The boiling copper is, in common breweries, unco- 

 vered : but in many, on a large scale, it is fitted 

 with a steam-tight cover, from the centre of which 

 passes a pipe, that terminates by several branches 

 in the upper, or mashing copper. The steam, 

 therefore, produced by the boiling, instead of 

 being wasted, is let into the cold water, and thus 

 raises it very nearly to the temperature required 

 for mashing, besides impregnating it very sensibly 

 with the essential oil of the hops, in which the 

 flavour resides. 



Vv^hen the liquor is boiled, it is discharged into a 

 number of coolers, or shallow tubs, in which it re- 

 mains until it becomes sufficiently cool to be sub- 

 mitted to fermentation. It is necessary that the 

 process of cooling should be carried on as expedi- 

 tiously as possible, particularly in hot weather ; and 

 for this reason, the coolers in the brewhouses are 

 very shallow. Liquor made from pale malt, and 

 which is intended for immediate drinking, need 

 not be cooled lower than 7-5 or 80 degrees ; of 

 course this kind of beer may be brewed in the 

 hottest weather ; but beer brewed from brown 

 malt, and intended to be kept, must be cooled to 

 65° or 70*^ before it is put into a state of ferment- 

 ation. Hence in the spring, the month of March, 

 and in autumn, the month of October, have been 

 deemed the most favourable for the manufacture of 

 the best malt liquor. 



