The complete practical brewer; by Byrn M. Lafayette (Marcus Lafayette) 1826-1903

Author:Byrn, M. Lafayette (Marcus Lafayette), 1826-1903
Language: eng
Format: epub
Tags: Brewing
Publisher: Philadelphia, H. C. Baird
Published: 1852-03-25T05:00:00+00:00

and a sluice regulates the quantity which is run down. By this method; the malt is completely mixed with tlie water, either by the machine or oars: there is also less danger of setting the goods, and the process is more effectually forwarded. This mode of mashing is well worthy the consideration of brewers who have not already adopted it.

The Edinburgh brewers have long since given up stirring by the machine, supposing that the oxide of iron tainted the worts during the process.

The machine is made use of in all parts of England. It is the most effective method, and no injury can possibly arise from its use if the size and weight of iron are any thing commensurate with the quantity of malt it is em-ployed to work.

Where a machine is to bo constructed for mashing, it ought to be made on the simplest principle, and with no more weight than necessary to do its work effectually. The motion of the blades or stirrers should be vertical; when horizontal, their action pushes the malt before them round the tun and injures the mash.

To small brewers the machine is highly important, as they have not a sufficient number of hands employed to make it convenient to work the mash with oars. The band-machine is capable of mashing ten or twelve quarters of malt; and as the dimensions of a tun to mash guch a quantity is that used by a numerous class of brewers, it deserves their attention.

A perpendicular shaft rises in the centre of the tun; on this shaft a tube is placed; a double wheel is fixed on the top, receiving motion from a bevelled pinion on the

end of the horizoDtal axis of a flj-whecl at the side of the mash-tub, which is driven by hand, and which gives motion to the whole machine. Four arms project from the tube, on which are fixed the vertical stirrers; these are put in motion by two wheels on each side of the shaft acting on each other, the axles of which are the projecting arms from the movable tube, and which are sent round the mash-tun by the outer wheel on its top* The upper cogs of this are acted upon by the horizontal axis of the fly-wheel, which thus keeps the machine steady, and distributes the power which keeps it in motion.

The attention of the reader may be directed to several important points in the process of mashing.

1. Sjjarging, or sprinkling the mash, in such a manner aa would give a stronger wort, without drawing it to so great a length as to render it necessary to boil down to strength for such a protracted time, which injures the extract, and drives o£f the essential aromatic bitter principle of the hops.

It requires very little explanation to render the mode of accomplishing this easily understood. Uaviug laid on the first mash, and drawn it about one-fourth less than the usual quantity, the brewer lays on his second, with, the same proportion of water.

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