3 *4 BREWING. 
water in mod inftances, there are fome in which it totally 
deftroys them. Such is the pretence of Hour, which it 
.Converts into pafte ; befides thofe of blood-, eggs,- and 
fome other animal fubfiances, which it invariably tends to 
harden. From a knowledge of thefe effects, we form our 
idea,s of the variations nece (fitly in the heat of the extra Ct- 
•ifig liquor; which are of thore extenfive utility than, has 
yet been intimated, though exceedingly limited in their 
extent from one extreme to the other. 
“ The molt common effects, of too iow a heat, befides 
fometimes producing immediate acidity, are an infipidity 
of the Favour of the freer, and a want of early tranfpa- 
rency, from the fuperabundance of mucilaginous matter 
extracted by fuch heats, which, after the u t molt efforts 
of fermentation, will leave the beer turbid with fuch a 
cloud of its lighter feculencies. as will require'the repara¬ 
tion and precipitation of many months to d'.fperfe. The 
contrary application of too much heat, at the lame time 
that it leffehs the mucilage, has, as we have feen before, 
the efteCt of diminilhing the faccharum alfo ; whence that 
lean thin quality obfervable in fome beers ; and, by ex¬ 
trading an over proportion of oleaginous and earthy par¬ 
ticles, renders the bufinefs of fermentation difficult and 
.precarious, and impreifes an aufterity on the flavour of 
the liquor, which will not ealily be effaced. Yet the true 
medium heat for each extract cannot be univerfally afcer- 
fained. An attention mot only to the quality of the malt, 
but to the quantity wetted, is abfolutely necelfary to the 
obtaining every due advantage y nor muft the period at 
which the beer is intended for ufe be omitted in the ac¬ 
count. The quality of the water alfo claims a (hare in 
the conlideration, in order to fupply that deficient thin- 
nefs and want of folvent force in hard, and to allow for 
the natural fulnefs and fermentative quality of loft; a par¬ 
ticular to which London id a great meafure owes the pe¬ 
culiar mucilaginous and nutritious quality of its malt li¬ 
quors. Although the variations above alluded to are in- 
difpeafable, it is eafy to conceive, fropi tlie fmall extent 
of the utrnoft variety, that they cannot be far diftant. If 
therefore we know ,tha£ a certain degree extracts the firfl 
principles in a certain proportion, we need not much eon- 
lideration to fix upon another degree that (hall produce 
the required proportion of the remaining qualities, and 
effieCt that equal difiribution of parts in the extract which 
it is the bufinefs of fermentation to form into a confident 
whole.” 
T he principal ufe of boiling the worts is to feparate the 
grolfer parts of the extract, preparatory to that more mi¬ 
nute reparation which is to be effected in the'guile-tun. 
The eye is a very competent judge of this efteCt; for the 
concretions into which the continued aCtion of boiling 
forms thofe parts are obvious to the flighted infpection, 
whilft the perfect tranfparency of the interftices of the 
worts points out its utility in promoting that defirable 
quality in the beer. Thefe coagulable parts are formed 
from the fuperabundarit mucilage already mentioned ; and 
hence they are‘found in greater proportion in the firft 
worts than in thofe that come after; at the fame time, 
they are in thefe lad fo mingled with a quantity of olea¬ 
ginous matter, that they become much more difficultly 
coagulable in tlie weak worts than in fuch as are dronger; 
and hence thefe require to be much longer boiled than the 
others. During this operation the hops are generally ad¬ 
ded, which are found to be abfolutely necelfary for pre¬ 
venting the too great tendency of beer to acidity, The 
fine eflential-oil of hops being mod volatile, and fooned 
extracted, we are thence taught the advantage of boiling 
the fird wort no longer than is fufficient to form the ex¬ 
tract, without expodng it to the aCtion of the fire fo long 
as to diffipate the finer pafts of this mod valuable prin¬ 
ciple, and defeat the ptirpofes of it. /To the fubfequeni 
worts we can afford a larger allowance, and purfue the 
means of prefervation fo long as we can keep in view thofe 
of flavour; to which no rules can pofitively diredt, the 
procefs varying with every variety of beer, and differing 
as effentially in the production of porter and pale ale, as 
the modes of producing wine and vinegar. The effects 
of not allowing afl’ufficient time for the due reparation of 
the parts of the wort, and e'xtradtion of the requifite qua¬ 
lities of the hop, muflTe'obvious. If we proceed to the 
other extreme, we have every tiling to apprehend from 
the introduction of too large a quantity of the groffer prin¬ 
ciples of the hop, which are very inimical to ferrlientation ; 
and from impairing the fermentative quality of tlie worts 
themlelves, by luftering their too long expofiire to the 
aCtion of the fire, whereby they are reduced to a more 
denfe confidence, and their parts too intimately blended 
to yield to the feparating force of fermentation. 
Tlie lad dep in the.procefs of brewing is to ferment the 
liquor properly ; for, if this is not done, whatever care and 
pains have been taken in the other parts, they will he 
found altogether infufficient- to produce the beverage we „ 
defire. The fird tiling to be done here is to procure a 
proper ferment. There are only two kinds of artificial 
ferments procurable in large quantity, and-at a low price, 
viz. beer-yead, and wine-lees. The greated circumfpec- 
tion and care are neceflary in regard to the quality of the 
ferment. It mud be chofen perfectly fweet and fredt ; 
for all ferments are liable to grow mudy. If the ferment 
is four, it mud by no means be ufed for any liquor; for 
it will communicate its flavour, to the whole, and give it 
an acetous, indead of a vinous, tendency. When the pro 
per quantity is got ready, it mud be put to the liquor in 
a date barely tepid. The whole intended quantity being 
loolely miked in fome of the luke-warm liquor, and kept 
covered, and in a warm fituation, more of the infenfibly 
warm liquor ought, at proper intervals, to be added, till 
thus by degrees the whole quantity.is put together. When 
the whole is thus let at work, fecured in a proper degree 
of warmth, and kept from a too flee intercourfe with the 
external air, it becomes as it were the bufinefs of nature 
to finiffi the procefs. In the operation of fermentation, 
however, the degree of heat employed is of the utmoff 
confequence. In forming the extracts of the malt, the va¬ 
riation of a few degrees of heat produces an important dif¬ 
ference in the effect. In tlie heat of fermentation, litnilar 
confequences are the relult. Under a certain regulation 
of the procefs, we cm retain in the beer the finer muci¬ 
lage, and thereby preferve that fulnefs upon the palate 
which is by many fo much admired. On the other hand, 
by a flight alteration, we can throw it off, and produce 
that evennefs and uniformity of flavour which has fcarcely 
any charaCterifiical property, and is preferred by fome on¬ 
ly for want of that heavinefs which they complain of in 
full beers. If a more vinous racy ale be required, we can, 
by collecting and confining the operation within the body 
of the wort, caufc the reparation of fuch an abundant por¬ 
tion of the oleaginous principle, as to produce a liquor in 
a perfect Hate at the earliefi: period, and fo highly flavour¬ 
ed as ,to create a fufpicion of an adventitious mixture. 
But, though all this can be done, and often is done, yet 
the proper management of fermenting liquors depends fo 
much upon a multiplicity of flight and feemingly unim¬ 
portant circumftances, that it requires confiderable prac¬ 
tice and attention to fucceed uniformly and regularly in 
making all ihele different kinds of beers. 
Mr. Hughes, in his directions for Ample brewing, fays, 
that much depends on the grinding of the malt. Many 
people give directions to have their malt ground fmall, 
from an idea that the water will better mix with, and have 
a more free accefs to, it, than when ground in a coarfer 
(late ; but this idea is erroneous. Malt fhould be only 
broken in the mill; that is, if poffible,-.every corn fliould 
be only bruifed ; malt ground in this manner, will dif- 
charge the wort in a fine (late throughout the whole brew¬ 
ing. Malt fliould alfo be ground four or five days, or a 
week would not be too long for brown malt, before it is 
ufed ; but great care mult be taken to .keep it in a dry 
place. By this means it lofes the heat it received in grind¬ 
ing, and is reduced to a foft and mellow Hate; it will re¬ 
ceive 
