The art of brewing : practical and theoretical / by Frank Faulkner.

  • Faulkner, Frank.
Date:
1876
Catalogue details

Licence: Public Domain Mark

Credit: The art of brewing : practical and theoretical / by Frank Faulkner. Source: Wellcome Collection.

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    vinous fermentation, a subject we shall shortly consider, but for the present I shall have failed in my object alto- gether if I have not made clear the important influence of dextrine as a beer constituent, and how to vary the proportion extracted. We require sugar certainly in large proportion, but it is by regulating this proportion in reference to the dextrine percentage that we are able to arrange for different systems of fermentation, and for the production of beers that shall vary in their more prominent qualities. ESSAY Yin. Boiling and Cooling. The wort on passing from the mash tuns is either pumped, or run direct to coppers, or retained for a time in an intermediate vessel called the underback ; which vessel, as I have already said, ought to be fitted with a steam coil in order to prevent any cooling of the wort taking place before the boiling process has given it the stamp of stability. It is well to remark here that sufficient copper- space effects a wonderful saving of time in your process, and tends to prevent injury to the worts arising through needless delays. Thus, while a first wort is boiling a second should be pumping to another copper, while the first copper will again be at liberty for a third or return wort; such a systematic boiling arrangement, if backed up by superior refrigerating power, enables one to push along with rapidity, and this kind of practical convenience is certainly superior to such a system as arranges but for a single copper being employed for the purpose of heating