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 - Boiling Of The Worts - On Waters - 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 |
CleansingIt is a practice with many people to keep their beer in the tun from four to six days; by that time the yeast will fall to the bottom of the tun, and the beer will be in a flat, dead state; it will always be heady beer, being kept so long before it is cleansed; it will not be inclined to work in the casks, nor will it drink with a pleasant, lively taste. There is no coming at any exact time, with respect to hours, when your beer will be ready to cleanse, therefore this must be done by attention, in frequently examining when your beer is at its full head of working, or what is commonly said, rather inclined to go back; when it is in that state it should be cleansed immediately. This, I say, should be attended to, notwithstanding it should happen at twelve o'clock at night; for this is the evil, by neglecting the proper time to cleanse your beer it will not be able to fine itself in the casks, and then some device must be used to fine it, which is too often injurious to the beer. Next: A Very Necessary Caution Previous: Attending The Working Tun
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