The brewer : a familiar treatise on the art of brewing with special directions for the manufacture of pale ale & bitter beer, and the use of sugar by brewers.

Date:
[1874]
Catalogue details

Licence: Public Domain Mark

Credit: The brewer : a familiar treatise on the art of brewing with special directions for the manufacture of pale ale & bitter beer, and the use of sugar by brewers. Source: Wellcome Collection.

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    BOILING AND HOPPING. formed once for all by the ranker,* it is evident that when the instrument is at at any time afterwards placed in a sample of worts it will float at or close to some point of the graduation which directly expresses the pounds of “ gravity per barrel.” When the brewer’s Saccha- rometer indicates, for instance, 25 on the stem, what it signifies is, that a barrel of that wort weighs more by 25lbs. than a barrel of water does at 62° F.; or, in other terms, that the absolute weight of a barrel of that wort is 385lbs.> that is, 360lbs. for water and 26lbs. for excess of weight in the wort. If a gallon of the wort were actually weighed, it would be found that the indication of the Saccharometer was correct,—supposing of course that the instrument is in a state of true adjustment. As worts when assayed are seldom at or near the tem- perature of 60° or 62° F., but are usually much hotter, and as it would be inconvenient and often impracticable to cool the sample to the standard point, a table of correc- tions for differences of temperature is furnished with each instrument, which shows the allowance that should be made in this respect according to the observed indication of the thermometer. The table in question is constructed from the results of experiment, and may be relied on as practically accurate. The use of the Saccharometer, and of the table for correction of temperatures, will be more particularly described in another chapter of this work. Boiling and Hopping.—The wort as it drains from the tun after the completion of each mashing is received in a vessel zalled the underback, and, as has been already remarked, should be thence removed as quickly as practi- cable to the copper and boiled with hops, the object of this expedition being to prevent the formation of an injurious amount of acid in the wort, especially the weaker runnings, by exposure to the air before undergoing the changes which take place in the copper. So irapor- • Although the above described method of graduating tho stem of tho Saccharometer is quite correct in principle and could not fail to furnish accurate results, yet, in practice, nearly all instruments aro constructed bv the much easier plan of making copies of a standard.
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