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- Cooling Of The Worts
- On The Drying And Qualities Of Malt
- Some Observations On The Grinding Of Malt
- Small Beer
- Cleanliness In The Cellar
- Boiling Of The Worts
- Cleansing
- A Very Necessary Caution
- On Waters
- On Hops
- Attending The Working Tun
- Improvements In The Mash Tun

Least Viewed

- Improvements In The Mash Tun
- Attending The Working Tun
- On Hops
- On Waters
- A Very Necessary Caution
- Cleansing
- Boiling Of The Worts
- Cleanliness In The Cellar
- Small Beer
- Some Observations On The Grinding Of Malt
- On The Drying And Qualities Of Malt
- Cooling Of The Worts



Cleansing







It 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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