3 86 BREWING. 
produce ten gallons of good ale ; but the greater the quan¬ 
tity of malt brewed at one time, the flronger in proportion 
will the beer be. 
There is no art br device in brewing porter, other than 
what is comprehended in the above direllions for brewing 
beer or ale. The only difference conlifls in the malt being 
very highly dried on iron plates till it fnaps and becomes 
brawn; and a larger quantity of hops to make it bitter. 
Among the modern attempts to improve the common 
method of brewing, there is one offered by Mr. William 
Ker, of Scotland, whereby he fays a very great faving 
may be made in the confumption of hops; and alfo, that 
beer, ale, porter, and other malt liquors, may be produced 
of a fuperior flavour and quality, lefs fubjett to become 
acrid or putrid, and more fit for exportation to warm cli¬ 
mates, than any malt liquors made in the ufual way. For 
this improvement he obtained letters patent, dated March 
4, 1788, and therein fets forth his invention as follows: 
a< I, the fatd William Ker, do declare, that by my inven¬ 
tion t,he fleam which arifes from the boiling copper, or any 
other vetfel employed in brewing, and which fleam is 
ftrongly impregnated with the effential oil, in which the 
.flavour of hops conflfls, inflead of being allowed to efcape 
and evaporate, as is done in the prefent mode of brewing, 
is preferved and condenfcd. The oil and water together 
are returned into the worts when boiled, or the oil, after 
being feparated from the-water, along with which it had 
been exhaled, is returned into the worts after they are 
boiled ; and the watery part, which, after the oil is fepara¬ 
ted, fill continues impregnated with the aromatic tafle 
and bitter of the hop, is returned into the next copper or 
boiling vefiel; and fo on, from one copper or boiling vef- 
fel into another. By which procefs a confiderable part of 
the hop and flayour, w hich is loll in the ordinary mode of 
brewing, is preferved ; the flavour of the liquor is im¬ 
proved by the prefervation of the finer parts of the aro¬ 
matic oil; and the ale and beer are better fecured from any 
tendency to acidity or putrefaClion, and therefore mud be 
fitter for home confumption and exportation. However, 
tieither the principle nor the execution of this invention 
depend on the particular way or means by which the fleam 
is condenfed and the effential oil is preferved, which may 
be effected either in a dill, or in any copper, or boiler of 
any k:nd, having a winding pipe fimilar or the fame as a 
worm to a dill, or a draight pipe laid in cold water, or car¬ 
ried through any cooling body or medium ; and, in fhort, 
in any of the various ways in which fleam evaporated from 
a boiling veffel may be condenfed.” 
Subfeqilent to the above invention, a method of impro¬ 
ving malt liquors in the brewing, without any addition to 
the ufual'quantity of malt or hops, has been communica¬ 
ted by Mr. John Long, of Ireland, under the fanflion alfo 
of letters patent, dated June 4, 1790. The patentee de- 
fcribes his method thus: “ For the better extracting the 
drength from malt, near a mafh-tun place a fh Blow copper 
or other veffel that will readily heat; the c.urb of which to 
be on a level with the tun, and to contain from two to fix 
hogfheads, according to the dimendons of the tun, more or 
lefs; and, at the lower eiid of the copper, have a cock 
from two to five inches diameter, to conduCl the heated 
liquor from the copper into a tube which paffes down the 
external part of the tun, and enters it through an aperture 
about fix inches from the bottom; then forming two revo¬ 
lutions through the body of the tun, and communicating 
its heat tp the wort, as it paffes through 1 the tube; and 
then, at a convenient difiance from the place it firfl enter¬ 
ed, it runs from the tun into a ciflern or tub, fituate as 
near as convenient to the copper or heating veffel. In the 
tub or ciflern is to be placed a pump, for the purpofe of 
conveying the cooler liquor back to the copper or heating 
veffel again; there to receive the heat of 208° more or 
lefs, (w hich it will require after the firfl half-hour,) and 
then convey it through the mafhing-tun as before, and, in 
the fame manner, as long as the working brewer or diftil- 
ier may think neceffarv, to raife the mafhing-tun to any 
degree of heat required. By adhering to the foregoing 
procefs, the firfl liquor may, with the greatefl fafety, be 
let upon the malt from twenty to thirty degrees lower than 
the prefent praClice ; by which means it operates with 
gentlenefs, opens and expands the malt and raw corn, and 
prepares it for the reception of fiiarper or warmer liquor, 
fo as to extrall the whole of the the facchaiine quality from 
the malt and raw corn. By the foregoing method, the 
mafhing-tun, inflead qf lofing its firfl heat, (which it does 
by the prefent praClice,) continues to increafe in heat eve¬ 
ry moment, by conveying the heated liquor through the 
tube info the tun; by which means, at the end of two 
hours, the working brewer or difliller can have the tun 
brought to any degree of heat he fhall think beflfuited to 
the different qualities of the malt or raw corn. Perfons 
who would with to fave expence, may heat their mafhing- 
tun at the fide or bottom, by a large piece of metallic 
fubflanCe made fire-proof, and fixed therein; which, in 
foirte degree, will anfwer the end propofed, but with more 
trouble and delay., 
“ Secondly, To prevent the wort from receiving a dif- 
agreeable flavour while in the under-back, a'tube mufl be 
placed at the cock of the mafhing-tun, to receive the wort 
as it comes off, and convey it to a great ciflern or refrigera¬ 
tory, which is fupplied with a fiream of water. The wort, 
pafling through that medium in a fpiral tube, foon lofes 
that heat which fo often proves prejudicial to the brewer 
and difliller in warm weather : then pafs it from the tube 
into a veffel in winch pumps are placed, to return the worts 
into the copper for the purpofe of boiling off. All vef- 
fejs for receiving the cold wort mufl be placed lower than 
the fource whence the wort comes. 
“ Thirdly, As the great objeCt of long boiling the wort 
is remedied, by my invention of taking the extract from 
the hops in a feparate manner from the worts, I boil my 
worts no longer than from fifteen to twenty minutes ; and, 
by purfuing this method, I fave much time and fuel, and 
regulate my lengths accordingly. 
“ Fourthly, I fleep-my hops, t he preceding day to which 
they are to be ufed, in a copper or other veffel, with as 
much fluid, blood-warm, as will cover the hops, where it 
is to remain over a flow fire at lead fourteen hours, clofe co¬ 
vered ; the copper at the tenth hour not to be of a greater 
heat than 175 0 , continuing flow until the lafl hour. Then 
I bring the copper gradually to a fimmer or flow' boil, in 
W'hich flate I let it remain about ten minutes, and then run 
off the fluid ; and this I do at the fame time the firfl wort 
is boiled off, that they mav both pafs together through the 
refrigeratoYy, into the fermentation or working-tun. Af¬ 
ter the foregoing operation, I cover the hops again with 
other liquor, and bring the copper to boil as foon as con¬ 
venient, and let it remain in that flate a confiderable time, 
until the fecond worts are boiled off. Then 1 pafs the 
hop-fluid with the wort, the fame as in the firfl inflance ; 
and, if there is a third wort, I boil my bops a third time, 
with fmall worts, and pafs it off as before ; by which means 
I gradually obtain the whole of the effential oil and plea- 
fing bitter from the hops, which is effectually preferved in 
the beer. 
Fifthly. To cool worts. When the wort is boiled off, 
it is conduCled from the cock of the copper or boiler, into 
a tube of a proper dimenfion, wh ch paffes the wort from 
the cock to a large ciflern or refrigeratory, and there per¬ 
forms feveral revolutions, in a fpiral manner, through the 
fame tube ; which is immerfed in a conflant fupply of cold 
water, where it lofes the greatefl part of its heat in a fhort 
time, and thence continues a rtraight courfe, through the 
tube, a little elevated and of a fuitable length, placed in 
brick-work, until it meets a fmall refrigeratory fupplied 
with colder water, from a re-fervoir made for that purpofe 
at the head of the works ; whence a continual fiream runs 
on the furface of the tube down to the great refrigeratory, 
cooling the wort as it paffes, in order to enable the working 
brewer or difliller to fend it into the backs or working-tuns 
at whatever degree of heat lie fhall think proper. There 
