A Practical Treatise on Brewing, Based on Chemical and Economical Principles: With Formulæ for Public Brewers, and Instructions for Private FamiliesLongman, Brown, Green, and Longmans, 1844 - 212 páginas |
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Página 59
... gallons per bushel , or 32 gallons per quarter ; inferior malts will retain 4 gallons per bushel , or 36 gallons per quarter , more or less , ac- cording to quality , affording a sure guide to ascer- tain the quantities of liquor which ...
... gallons per bushel , or 32 gallons per quarter ; inferior malts will retain 4 gallons per bushel , or 36 gallons per quarter , more or less , ac- cording to quality , affording a sure guide to ascer- tain the quantities of liquor which ...
Página 79
... often become sour . Many brewers are in the practice of using yeast by measure . This is a very uncertain mode of procedure , as yeast will vary in weight many pounds per gallon . The surest and best mode of applying OF YEAST . 79.
... often become sour . Many brewers are in the practice of using yeast by measure . This is a very uncertain mode of procedure , as yeast will vary in weight many pounds per gallon . The surest and best mode of applying OF YEAST . 79.
Página 80
... gallon . The surest and best mode of applying yeast is by weight , and when we are not thoroughly acquainted with its quality , it should always be mixed with a small portion of worts at a tempera- ture of from 80 ° to 90 ° ; and should ...
... gallon . The surest and best mode of applying yeast is by weight , and when we are not thoroughly acquainted with its quality , it should always be mixed with a small portion of worts at a tempera- ture of from 80 ° to 90 ° ; and should ...
Página 117
... gallon to a barrel , or even less may be enough . If no brewing is going on , heat up the requisite quantity of worts , taken from the stationary gyle- tun , to the boiling temperature , or if there be no easy means of doing this , use ...
... gallon to a barrel , or even less may be enough . If no brewing is going on , heat up the requisite quantity of worts , taken from the stationary gyle- tun , to the boiling temperature , or if there be no easy means of doing this , use ...
Página 148
... gallons of boiling water into a butt , or less in proportion for smaller casks ; then throw in a few ounces of chloride of lime , according to the size of the cask , and then pour in an ounce of muriatic acid ( spirit of salt mixed with ...
... gallons of boiling water into a butt , or less in proportion for smaller casks ; then throw in a few ounces of chloride of lime , according to the size of the cask , and then pour in an ounce of muriatic acid ( spirit of salt mixed with ...
Palavras e frases frequentes
a-half acetous fermentation acid appearance atmosphere attenuated barley barrels per quarter better brewers brewhouse bushel carbonic acid casks causes changes of yeast chemical cleansing cloth colour coolers cooling copper diastase Dictionary doubt Edition effect electricity electro-chemical action Engravings evaporation extract fermenting tun flavour fretful gallons Grey Beer gyle gyle-tun healthy heat History hops hordein injurious isinglass J. C. LOUDON JANE MARCET kiln lactic acid liable light yeasty head litmus paper London malt mash mash-tun mentation metals mild beer mixed morocco necessary number of barrels old beer perature perhaps Plates Post 8vo practice prevent proceed process of brewing process of fermentation produced proper quantity of liquor raw wort remain rise SACCHAROMETER second worts sound specific gravity starch stock beer summer brewing tainted take place temperature tion Treatise tun-rooms turned underback unsoundness vats vessel vols wash Woodcuts worts run yeast
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