Beer Making

As soon as the wort is out of the copper the next thing is to get the heat out as soon as possible, and to get it in a state for fermentation. Most private brewers, and many victua...

I shall here give a few observations on malt, which was my principal reason for introducing this work to the public, well knowing that many who profess the art of brewing have very...

Much depends on the grinding of Malt. Many people give directions to have their malt ground small, having an idea that the water will mix itself with, and have a more free access t...

As I said before, small beer is too frequently neglected, because the master or mistress of a family drink but a small quantity of it. I verily believe there would be less good sma...

It is a practice with many people to keep their beer in the tun from four to six days; by that time the yeast will fall to the bottom of the tun, and the beer will be in a flat, de...

Many brewers boil their worts from one to two hours; this is very much practised in private families;--a great part of the time the wort is in a simmering state the fire perhaps is...

Care should be taken to keep the cellar clean, (especially those who are situated near the south aspect; or shallow, where the sun has any power,) by scraping the yeast from the bu...

It is a common practice, when casks are scalded or cleansed, to expose them to the sun and wind to dry, and there leave them till the time of cleansing, then they are placed in the...

Many professed brewers are particularly attached to the colour of the hops, that is, they are partial to those of a fine green colour; these are certainly to be prefered, if they w...

Waters differ in their quality, that is to say, in extracting the goodness from the Malt; it is, therefore, very necessary for every one who professes the brewing of Beer, to be we...

Mash Tuns should have false bottoms, to take up as occasion may require;--they should be about two inches clear of the fixed bottom, with holes therein, about a sixth part of an in...

Attention should be paid to the beer when in the tun. It is a custom with many brewers to put their yeast for that brewing into the tun at one time: I will prove that practice to b...