The Project Gutenberg eBook, A Treatise on the Brewing of Beer, by E. Hughes
Title: A Treatise on the Brewing of Beer
Author: E. Hughes
Release Date: March 17, 2011 [eBook #35597]
Character set encoding: ISO-8859-1
***START OF THE PROJECT GUTENBERG EBOOK A TREATISE ON THE BREWING OF BEER***
BREWING OF BEER,
A Saving of Twenty per Cent.
BREWING OF BEER,
WHEREIN IS PROVED
That one Bushel of Malt will produce a Gallon of Beer
more than another Bushel of an equal Strength, although
both Malts be made of one Sort or Species of Barley.
In this work will be found some profitable and necessary
directions to Maltsters.
Improvements in the Brew-house, and
Showing the cause what makes hard and sour Beer.
Directions for preventing Beer from becoming sour or foxed,
even if used in the warmest Season.
Directions in what State to cleanse the Beer, so as to have
it fine without using any art or device whatsoever; and
for the Management of the Beer in the Cellar.
Some Observations in the Choice of HOPS;
Proving that they are useful after they have been used in
The different Experiments are from Twenty Years Practice.
By E. HUGHES.
Some very useful and necessary directions to the Publican who retails Common Brewer's Beer.
PRINTED FOR THE AUTHOR, AND SOLD BY T. LAKE.
SOLD ALSO BY E. NEWBERY, ST. PAUL'S CHURCH YARD,
AND ALL BOOKSELLERS IN TOWN OR COUNTRY.
The first edition of this treatise met with encouragement enough to flatter me that I had left no room to improve it: but, encouraged by the satisfaction my friends was pleased to express of its utility to the public, I have been induced to make every improvement I could collect.
Before I presumed to offer this small treatise to the public, the different modes and methods, here recommended, I have proved by different experiments, which I flatter myself will be found of utility, particularly to private families, especially farmers, because their servants have very little knowlege of brewing, their time being so much employed in other business, and so frequently are they changing their employ that they are rendered incapable of being competent in brewing. I do not presume to dictate to those who are proficients; but it must be acknowleged that good malt is frequently marred in brewing by persons who have very little or no knowlege of brewing, and I flatter myself that by a perusal of this treatise it will enable them to be more competent in making the best of the malt intrusted to their care, to the greater satisfaction and benefit of their employers.
Waters having a great predominance in brewing, I have given directions in the choice and improvement of them.
The improvements in the brewing utensils will be attended with some expence, but the utility arising therefrom will soon make amends.
I have taken the liberty to admonish the retailer of common brewer's beer, because, from their inattention in managing the beer after it comes into their stock or possession, the blame, if any, is imputed to the brewer but I am fully convinced to the contrary, from the almost daily practice of the common brewer, and their malt being of the first quality, as country brewers generally make their own malt, and that from the best barley, together with the conveniency of their utensils, enables them to have the advantage of most private families that brew their own beer; therefore it principally depends on the conduct of the publican as to the quality of the beer, after it comes into his stock, or possession.
I have taken the liberty to give some directions in the choice of malt, not that I mean to challenge the maltster, or give him directions in the management of his corn, except in the drying. I presume if malt is not attended to on the kiln and perfectly sound dried, it never will produce good and wholesome beer.
Sep. 3, 1796.
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 well acquainted with the nature and quality of the Water he brews with; for as the quality of the water is, so depends the brewing of beer. I am fully persuaded that waters so differ in quality, they will very much add or diminish the quantity and quality of the beer.
Well Waters ought not to be used only in cases of necessity, when waters of a softer quality cannot be procured: the well water should be pumped into tubs, or any convenient vessel that is clean and sweet. It is a custom with many to fill the copper a day or two, and sometimes longer, before they begin the operation of brewing, but this I strongly forbid; for a liquid cannot be too short a time in the copper, except it is in a boiling state; my reasons for this I shall point out in another part of this treatise. I would recommend fresh bran to be put into the well water whilst in the tubs, and now and then give it a stir, this will cause a sort of fermentation, and will likewise soften the water.
The time for keeping water in the tubs must depend upon the season of the year: if in winter, or moderate cool weather, a week will not be too long; but if in summer, two days will be sufficient.
Spring or River Water is far preferable to Well Water, but river or spring waters differ very much in their softness, and that which will lather best with soap is a convincing proof, and is to be prefered for brewing; for,
First,—It will leave the grains dryer than well water of a harsher quality.
Secondly,—The beer will come to a quicker fermentation in the tun; and,
Thirdly,—It will also fine itself much sooner in the cask, than if brewed from well water.
Rain Water, such as runs off tiled roofs, is, undoubtedly, to be prefered before well or river water in brewing, being of a simple and soft nature.
There is one very great object to the interest of the brewer;—Beer, brewed with rain or river water, will be stronger than beer brewed with well water from an equal quantity of Malt, because it will have a freer access to the Malt; and, as I said before, it will leave the grains much dryer than well water, which is convincing, the dryer the grains are, the better will be the beer.
Many persons very much prefer Pond Waters, such that are frequently disturbed by horses and other cattle, which generally causes it to be in a thick muddy state; but the