The worts are now to be cooled down as expeditious ly as the weather will permit, to about 60^, if the me dium heat of the atmosphere is about 60°. If it is more or less, allowance must be made, as before directed. All the three worts are to be brought into the square to gether, and about five pints of yeast to the quarter of malt put in. The time of the fermentation, cleansing, kc. must be regulated by the signs before mentioned. The proportion of colouring is arbitrary, as it depends upon the colour of the malt.
1st, Mash two barrels per quarter, at 183° (170).' Mash three quarters of an hour; let it stand one hour, allow hall' an hour to run off the wort.
2d, Mash one barrel per quarter at 190° (183). Mash three quarters of an hour; let it stand three quarters of an hour, and tap as before.
Sd, Mash one barrel per quarter at 160° (160). Mash half an hour; let it stand half an hour; and tap as be fore.
The first and second wort may be mixed together, boiling them about an hour (11), with a quantity of hops proportioned to the time the beer is intended to be kept. The third wort should be boiled two and one half hours. They may be all three mixed togct her at the heat of 60' or 65° in the gyle tun; or, if strong ale is desired, the first and second may be ferment ed separately from the third, which will be small beer. The fermenting, and the remainder of the process, is the same as what has been before detail ed.
From pale malt, the first mash 170°, two barrels per quarter, stands on the goods three quarters of an hour in hot weather, or one hour it' cold. Second mash 145°, at one and one-half barrel per quarter, stands half an hour. Third 165', two barrels per quarter, stands half an hottr. Fourth 130", three barrels, stands two hours. The first wort to he boiled with 6 lb. of hops per quarter, for one hour and a half; the second worts to be boiled with the same hops two hours; and the remainder three hours. The whole to be boiled as low as if the
weather permits, and put to work with about five pints of yeast per quarter. lithe weather is too warm to get them down to a less proportion will be sufficient. The eight barrels of liquor first used will be reduced to six of beer to each quarter ; one barrel being left in the goods, and another evaporated in boiling, cooling, and working.
It would carry us far beyond our limits to enter into many curious and useful investigations, of which no practical brewer should be ignorant: such as the quanti ties of liquor lost in the grains; evaporation ; the expan sion of water when hot; the heat generated in mashing and fermentation; the loss of liquor absorbed in the dif ferent vessels; the loss of heat from the liquor running into cold vessels, Ekc.; the proper choice of malt and hops; the use of the saccharometer, for ascertaining the specific gravities of liquors, &c. For these we must therefore refer our readers to the following authors: Combrune on the Theory and Practice of Brewing, a work which has gone through many editions; the last' was published in 1804; Richardson's Theoretic Hints on Brewing Malt Liquors, 1734; and his Statical Estimates of the Materials of Brewing, showing the use of the Sac charomrter, 1784; Baverstock's Hydrometical Observa tions, 1785 ; and Dr Shannon's Practical Treatise on Brewing and Distilling, 1805. From the latter, which is an excellent work, we have taken the hints mentioned in the methods of brewing porter, ale, and table beer, as we found them in many points corresponding with the practice of experienced practical brewers. See also a work just published, entitled The Practical and Philo sophical Principles of making Malt, in which the efficacy of the sprinkling System is contrasted with the Herefordshire Method; by John Reynoldson, Esq. (J. F.)