Most Viewed- Cooling Of The Worts- Some Observations On The Grinding Of Malt - Attending The Working Tun - Cleanliness In The Cellar - Cleansing - A Very Necessary Caution - On Waters - Boiling Of The Worts - On The Drying And Qualities Of Malt - On Hops - Improvements In The Mash Tun - Small Beer Least Viewed- Small Beer- Improvements In The Mash Tun - On Hops - On The Drying And Qualities Of Malt - On Waters - Boiling Of The Worts - A Very Necessary Caution - Cleansing - Cleanliness In The Cellar - Attending The Working Tun - Some Observations On The Grinding Of Malt - Cooling Of The Worts |
Attending The Working TunAttention should be paid to the beer when in the tun. It is a custom with many brewers to put their yeast for that brewing into the tun at one time: I will prove that practice to be very erroneous; for by adding the quantity of yeast you intend to use at one time, may cause a fermentation too hastily, and then you have no remedy. You should feed your tun with yeast by adding a little at a time, as occasion may require, for by so doing you will always be master of your tun of beer, by having it in what state of fermentation you please; as the quality of malt and waters differ, it will require more or less yeast to ferment it, and by adding the yeast at different times you will be enabled to form such a judgment as never to over-yeast your tun. Every time you add more yeast you should stir your beer with a bowl or bucket. Next: Cleansing Previous: Cooling Of The Worts
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