1 Fes., 1902. | QUEENSLAND AGRICULTURAL JOURNAL. 145 
HOME-BREWED BEER. 
T. Jexxyn, South Brisbane.— 
Question.—Can you tell me how to brew beer for home use? I do not 
like the recipe given in the December Journal. 
Answer.—In December last year we gave a recipe for brewing cottage 
beer from bran, hops, treacle, and honey. Here is another which 
may perhaps suit you better. Try it next June, as that is the best 
time for home-brewing :— 
If the liquor is intended for immediate use, and the weather 
is mild, + Ib. of hops to a bushel of malt will be sufficient. Put 
a quantity of water, equal at least in bulk to the malt, into the 
copper, and allow it to get heated up-to 108 degrees. 
Then pour this water into a mashing-tub, and when clear 
enough to show your reflection add the malt at, once. Mix all 
carefully and gradually, and stir with your mashing-stick, Take 
care to mash every lump. When all is thoroughly blended, 
cover the tub with sacks. In about three hours’ time let the 
wort run out from beneath; at the same time take off the 
covers. Pour on more fresh water of the same temperature as. 
before. 
No specific directions can be given respecting the quantity > 
this matter rests with the brewer. As fast as the wort flows from . 
the mash-tub it should be strained ; to be perfect it should be 
transparent, and of an amber colour. A peculiar smell will be 
noticed, and it should have delicious taste. If it be cloudy, the 
water has been at too high a temperature. 
The next process is to boil the wort. Put it into the copper to 
boil for several hours until it has acquired the proper strength ; 
while the wort is in the copper or boiler, add the hops. Quick 
boiling is best, but great caution is needed to watch the motions. 
of the liquor, and to keep it down .when it begins to swell. 
When the hops sink the liquor has boiled sufficiently, taking 
about thirty-five to forty minutes.. Long and slow boiling is ‘both 
injurious and wasteful. Let the liquor into coolers (shallow tubs) 
to the height of 4 inches in winter and 2 inches in summer. When 
filling the permeating tubs—‘“ Gyle tubs ’—do not fill them too 
full, or the liquor will flow over. 
Quantity of yeast or brewers’ barm, about 4 pint to 10 gallons. 
Stir every day for a week. 
Draw off the liquor into small casks, and leave them with the 
bungsout. The ale will continue to ferment after it is put into the 
casks, but they must be kept full, then the yeast will flow out at 
the bung; if not, the beer would be cloudy. 
When the working is finished fill the cask full, skim off the 
head that rises. In a few days you will understand about the 
drawing off the ale; each day add fresh-boiled hops made as dry 
as possible. 
The casks can then be bunged down tightly, and a hole bored 
for the vent-peg. 
SUNDIAL. 
Sruprent, Rosewood— 
Answer.—Yes. It should have been stated that the gnomon must be 
6 inches long—no allowauce for thickness. It must be in the 
vertical plane, and make an angle of 51 degrees 18 minutes with the 
horizontal plane. 
