The theory and practice of modern brewing : A re-written and much enlarged edition of "The art of brewing"; with a complete and fully illustrated appendix, specially written for the present period / by Frank Faulkner.

  • Faulkner, Frank
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: The theory and practice of modern brewing : A re-written and much enlarged edition of "The art of brewing"; with a complete and fully illustrated appendix, specially written for the present period / by Frank Faulkner. Source: Wellcome Collection.

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    present is so permanently, that is, is not precipitated by boiling, and is a saline body, communicating great extractive capacity; the other carbonates magnesic and calcic—have little or no influence, I think, except in the way of coating our boilers, liquor tanks, and pipes with scale, and neutralising the normal acidity of the malt—an action by no means constituting an advantage, in view of the fact that acid fluids are less prone to undergo deterioration than those which are almost or entirely neutral. The other classes of salts—sulphates and chlorides —are much more potent, and as I have said, directly and indirectly preservative, apparently so indirectly by determining the type, if not the quantity, of nitrogen bodies which become extracted from our malt; a matter difficult to determine, since all modern methods of estimating albumen percentages fall short of perfect accuracy. Sulphate of lime, or gypsum, magnesium, calcium, and sodium chlorides are all powerful in this direction; and such fact accounts, perhaps, for the wonderful business done in so many hardening solutions of the nature indicated by the various advertising firms of the present day, although it by no means follows that artificial harden- ing is at all times advisable, or that by adopting it as a system we invariably arrive at the same result as if the saline bodies existed in similar proportions, or apparently similar proportions, naturally, in our water. We shall see, when we come to a discussion of the chemicals used in brewing, that of late years it has practically been discovered that certain sulphites— those of lime, magnesia, and soda more especially— seem to exercise very much the same influence in Sulphates and chlorides. Sulphates as- hardening agents. Sulphites.
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