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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
- Cleansing
- Boiling Of The Worts
- On Waters
- A Very Necessary Caution
- On Hops
- Attending The Working Tun
- Improvements In The Mash Tun

Least Viewed

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



Some Observations On The Grinding Of Malt







Much 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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