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 |
Some Observations On The Grinding Of MaltMuch depends on the grinding of Malt. Many people give directions to have their malt ground small, having an idea that the water will mix itself with, and have a more free access to it, than when ground in a more coarser state; but this idea is very erroneous. Malt should be only broke in the Mill, that is, if possible, every corn should be only bruised; malt ground in this manner will discharge the wort in a fine state throughout the whole brewing. I have known many persons neglect giving orders for their malt till the day before they intend to brew; but malt should be ground four or five days, or a week would not be too long for brown malt, but great care must be taken to keep it in a dry place. Malt, ground a reasonable time before it is used, loses the heat which it receives in grinding, and reduces it to a soft and mellow state; it will receive the water more freely, and a greater quantity of wort may be made than if it was brewed immediately after it was ground. The beer will also work much better in the tun and in less time become fit for use than if brewed as soon as it comes from the mill. This is proved by good housekeepers, who have their wheat ground two or three days before they use it; for by losing the heat it receives from the mill in grinding, the flour will be lighter, and receive the yeast and water more freely, than if used immediately from the mill. Brewing is generally left to the care of servants, particularly in farm houses, who frequently have at the same time other business to perform, which too frequently causes the brewing to be neglected, particularly in its first stage. The mash in this first stage determines the whole of the brewing, for the malt ought to be well mixed up with the water, which will cause some time and labour; therefore the person employed in brewing should not, on that day, have any other business to perform, so as to engross any time or attention from the brewing, for any part neglected may mar the whole, which is too frequently the case. Next: Improvements In The Mash Tun Previous: On Waters
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