The farmers' medical dictionary for the diseases of animals / By Cuthbert W. Johnson, Esq. F.R.S.

  • Cuthbert Johnson
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: The farmers' medical dictionary for the diseases of animals / By Cuthbert W. Johnson, Esq. F.R.S. Source: Wellcome Collection.

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    or two pails full, and pour it back again into the mash-tub to refine again till it runs clear. In summer it will be necessary to put a few hops into the vessel which receives the liquor out of the mash-tub, to prevent its turning sour, which the heat of the weather will some- times endanger. Let your second mash run as before, and let the liquor stand an hour and a half, then run it off; but never let your malt stand dry: keep lading fresh liquor over it till the quantity of wort you wish to get is ex- tracted, always allowing for waste in the boil- ing. The next consideration is boiling of the wort. The first copper-full mi^st be boiled an hour. The hops are now to be boiled in the wort, but to be carefully strained from the first wort, in order to be boiled again in the second; 8 lb. is the common proportion to a quarter of malt, but in summer, the weather being hotter, the quantity must be varied from 8 lb. to 12 lb. according to the heat of the air. After the wort has boiled an hour, lade it out of the cop- per and cool it, keeping it as thin as ])ossible to cool it quicker; in summer it should be quite cold before it is set to work; in winter it should be kept till a small degree of warmth is percep- tible by the finger. When properly cooled, set it to work : add yeast in proportion to your wish to bring it forward. If you want it to work quick, add from one gallon to two; but observe, porter should be brought forward quicker than any other liquor except Uvo-jx-nny; let it work till it comes to a good deep head. Your liquor is now fit for barrelling, which