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

Least Viewed

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



Improvements In The Mash Tun







Mash Tuns should have false bottoms, to take up as occasion may
require;--they should be about two inches clear of the fixed bottom,
with holes therein, about a sixth part of an inch in diameter. The
false bottom answers two good purposes;

First,--You may be more expeditious in mashing, by having a free access
to all parts of the mash tun, which, with a tap vase or some such like
instrument being in the mash tun, will impede the stirring of the mash,
therefore some part of the malt will not be mixed with the water.

Secondly,--The false bottom will drain the grains dryer than the tap
vase, and in the fixed bottom there will be a sediment left, which,
with one bottom only, would have passed through the tap vase, and a
part of it accompanied the wort down into the tun. This will answer
another good purpose; for the sediment not accompanying the wort into
the copper, it will want less boiling, as it will break sooner and fine
itself.

Note. Where the false bottom is used the tap must spend
through a cock at the bottom of the tun. The holes in the false
bottom may be about three or four inches distance from each other.

Fail not to boil your water six or eight minutes, then let it into the
mash tun; if time will permit, do not put your malt in for mashing till
the steam has escaped and you can see your face in the water; but if
time will not admit of this, add about one gallon of cold water to
eighteen gallons of hot. Whilst you put your malt into the tun, let a
person stir it to prevent its clotting, then well mash it, and let the
mash stand two hours at least. The second mash need not stand so long
as the first. If convenient, always make use of hot water for your
small beer, for by boiling the water a few minutes it will soften it,
and will cause it to have a more free access to the malt, and the wort
will require less boiling.


Next: Boiling Of The Worts

Previous: Some Observations On The Grinding Of Malt



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