H II R W I N C;. 



473 



.ing 



n- 



xvith it the yeast which remained near the surface of 

 the gyle tun. In cleansh k being full, the 



head of yeast, which ris. s, llows oil iir.t: 

 the bung-hole, thus .-jlieving the beer of it:; 

 and perfecting the production of spirit which w.r; 

 begun in the gyle tun. As the quantity of beer in 

 the cask constantly dimini.-.h>'s, it is filled up . 

 and by this means IK. i H for a head of yeast 



to float upon the liquor, but it must flow oft and 

 escape as fast as it is produced. This diminishes the 

 tendency to fermentation, which ceases epont meously 

 in a few days, n.oro or less, in projio.-tion to the heat 

 of the atmosphere ; and the beer is ready tor storing, 

 and will be lit for the table when it has become quite 

 fine. From what has been already mentioned, it will 

 be seen, that it is of great consequence to keep the 

 casks always completely filled. In the brewery 

 (Plate LXXV1I.) this is accomplished by an inge- 

 nious contrivance, which requires no attention. The 

 cleansing batch, marked 8, Fig 2. is left with a quan- 

 tity of liquor in it, after the rounds 9 9 are all filled, 

 which is done by one pipe 10 communicating- with, 

 them all ; and therefore the liquor stands at the same 

 level in all. A small square cistern is placed by the 

 side of the batch, also communicating witli the pipe, 

 and a copper ball floats upon the surface of the li- 

 quor in it. This ball is connected by an iron rod, 

 with h valve in the bottom of the batch, which, when 

 open by the sinking of the float, admits the beer to 

 flow into the rounds, till, by raising the surface of 

 the liquor, the float closes the valve. The rounds 

 have close heads, with a small square tube rising up 

 about six inches from it, and having a spout to con- 

 vey away the yeast. The liquor is adapted to stand 

 some height in this tube, and thus, by means of the 

 float, ensures that the beer shall never have a surface 

 for a head of yeast to gather upon. This is a consi- 

 derable improvement upon the common method, in 

 which a great number of casks are put upon a frame 

 called a stillion, with their axes placed horizontal- 

 ly, and the bung-hole upwards. They are filled 

 by a hose from the squares ; and a man is constantly 

 going round among them, to fill them up as they 

 work off. This method, independent of the expense 

 and trouble, is not so perfect as the one above de- 

 scribed. The content of the rounds 9 9, as drawn in 

 the Plate, is too great to work the beer to the best 

 eftect, especially in summer. They may, however, 

 be made much smaller, without altering the prin- 

 ciple. 



SECT. VIII. On Tunning, or Storing. 



At the conclusion of the fermentation in the 

 rounds, the beer is drawn off, and pumped into the 

 store vats : This is th plan in the London brew- 

 eries ; but the country brewers bung up the same 

 casks in which it is worked, and keep it in these 

 until it is fit for the table. The immense quanti- 

 ties of beer brewed in London render this imprac- 

 ticable, :md they make use of the store vats. Some 

 brewers suppose, that it is better to keep the store 

 in large bodies than in small ones, on account of the 

 great pressure caused by such a depth of liquor ; but 

 a greater advantage probably arises from the equality 



VOL. IV. PART II. 



Beer cis- 

 terns. 



Fining. 



of temperature which such large vcRsela preserve, not Brewing 

 being so subject to i change* of ' /" 



weather which are so injurious to the beer, by sud- 

 denly exciting a slight fermentation in waim weather, 

 and as quickly checking it in cold. To avoid i 

 the small casks should be stored in ccll,<r., beneath 

 the ground, or the- great store vats should be kept in 

 where the sunshine may have as little 

 ible. At Mr Whitbread's brewery, 

 some years ago, two very large cisterns were made 

 underground, and lined with ttone and cement ; and 

 the beer was kept in these instead of the wooden 

 store vats. They were designed by the late Mr John 

 Smeaton, F. R. S. and executed under his direction. 



The beer, if well brewed, will become fine and 

 transparent merely by keeping ; but in London, the 

 great capital required in the brewing trade, urges the 

 brewer to send it out, to make a return in the rough, 

 as it is termed, when cloudy, without allowing pro- 

 per time for fining itself. At the same time they 

 send with it a proper proportion of Jilting, which is 

 isinglass dissolved in very sour beer, which they brew 

 on purpose, without hops, from the wort of a fourth 

 mash, taken after all th-.- others. When the cask of 

 beer reaches the innkeeper, he puts a proper propor- 

 tion of the finings into the cask ; and the gluten of 

 the isinglass, mixed with the fecula floating in the 

 beer, forms a net-work at the top of the cask, which 

 gradually sinking down to the bottom, carries all the 

 impurities along with it to the bottom of the cask 

 like a filter. 



In London, the beer is drawn from the casks in 

 the publican's cellar by a system of small pumps, 

 which raise the liquor from four different casks up to 

 one place, so that it can be drawn from any for them 

 with equal ease. This gives great facility for the 

 mixing of the different liquors ; for, though porter 

 is professed to be entire butt, that is, drawn from 

 one cask, scarcely any of the London porter is so : 

 The universal custom is, for the brewers to send the 

 publican one cask of stale, and three, or sometimes 

 four, of mild porter. The former is that which has 

 an acid taste, from being rather weak and kept long- 

 er, and the latter is new. From these the publican 

 draws such a mixture as will suit the taste of his cus- 



Beer 

 pumps. 



Mild and 

 stale por- 

 ter. 



tomers. 



SECT. IX. On Colouring. 



Colouring is used to give a fine brown colour and On colour. 

 a peculiar flavour to porter and brown beer. These i;j- 

 liquors were formerly brewed from brown malt, and 

 derived their colour from this circumstance ; but ex- 

 perience has now pointed out a much more economi- 

 cal method. Brown and other high dried malts owe 

 their colour and flavour to the heat which they re- 

 ceive in the kiln, scorching and partially charring the 

 sugar and flour that they contain. This, at the same 

 time, causes a very great waste of the fermentable 

 matter, which could otherwise be extracted from 

 them in the mash tun ; but, by adding a small quan- 

 tity of burnt or scorched sugar to the beer, the same 

 colour and flavour may be obtained from pule malt, 

 which is found to yield a far greater proportion of 

 fermentable matter than brown malt. 

 So 



