A theoretical and practical treatise on malting and brewing by George Adolphus Wigney

Author:George Adolphus Wigney
Language: eng
Format: epub, pdf
Published: 1835-03-25T05:00:00+00:00

The attenuation of such wort, I expect will be much below my standard point, and 1 should use still less } east, but from an apprehension that an acetous fermentation might occur, instead of a vinous, if the biting of the yeast should be protracted for too long a period: bnt upon this part of the subject, I have not yet obtained that experience, which 1 am still seeking ; and to as-•certain the smallest quantity that may safely be administered, I am progressively, yet gradually, reducing the quantity each brewing, until a minimum point is attained ie.

In such weather brewers cannot be too careful in adopting every precautionary means to preserve their yeast for pitching in good condition, from one brewing te another, and if they are sufficiently close together, it is better to use yeast that is light and fresh, rather than solid and stale; but if choice enables, its best state for

me it, m soon as rermenlation is complete, BHil tlie ■rough beer ia withdrawn thorDng-bly TrDiii it, whicih leii-ler point should be well Qltendet! lo, nilierwiie beer being weighed for jeafl, expeot.d re^iilta maynol he realised. Should BponlaoeouB fermeiiKtiun have occurred, or HbDulil there bi: (he Klighlesl appearance of Bfidit; or putriilitf iti Ihe iitora f'^aiit. a siippl; rrom another brewci- should immedintelT be uhtained; and whether such Ubs occurrd ur iiut, an occaaional change it nece'mar}' Ihroitghoul the ;Gar, and fieqiieiilly during ■he spring and summer months. When a change of jeast it mode, its eSective powers are al a mlnimnm, and therefore a somewhat larger quantity maj he administered ; and observaliun witi evince thai after mob change, if the jeasl is well kept from

anolhur, its effective powers grnduallT ini HiroU attained, and grnduallf ilimii II, aodbefureiiuch point is reached, a

should be m

tished lo a mi-nulher chimge le. The lime and circumstances under which eleansing from the lun into casks shonld be effected, are variable. The purport of cleansing, i> diiiaionuf ihewurl, lo prevent too groat an accumulation of heat, b; decomposition of the wort in Ihe tiui, whereby fermentation nughl be accelerated to ou improper slate, and to enable the ejection of the jeait, which can be efTected from the cask with moie facility and advnulage Ihan can be from Ihe tun, by tkimmin; or any other mean^.

A> QcoeterHtiou ii somelimes desirable, and at other limes relordation as much so. The brewer must be governed by those circnmslaacos that indnce late or earl; cleansing, and with or without ronmng prevloo* 10 cleattstUK. as his judgment dictates ihe most deri-rable ; and the then lemperatme of Ihe cleansing rocm, or what it probably may be during Ihe lime of itetto^ le cask, should be a subject of co

No certain rule or systeni can be furnished bjrbBe> person to another, that can advantageously be adopted,, as no person ought to adopt an invariable practice, relative to cleansing. In my own practice, when acceleration b necessary, Lsuffer the wort to remain in the• tun until the

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