Part 4 (2/2)
When your Wort is first let into your Tun, put but a little Yeast to it, and let it work by degrees quietly, and if you find it works but moderate, whip in the Yeast two or three times or more, till you find your Drink well fer of the Body by fermentation, it will not be perfect fine, nor will it drink clean and light
When you cleanse, do it by a cock from your Tun, placed six Inches from the Bottom, to the end that most of the Sediment may be left behind, which may be thrown on your Malt to mend your Small Beer
When your Drink is Tunn'd, fill your Vessel full, let it work at the Bung-hole, and have a reserve in a small Cask to fill it up, and don't put any of the Drink which will be under the Yeast after it is work'd over into your Vessels, but put it by itself in another Cask, for it will not be so good as your other in the Cask
This done, youof the fermentation, then stop it close, and let it stand till the Spring, for Brewing ought to be done in the Month of October, that it est all the Winter Season
In the Spring you must unstop your Vent-hole and thereby see whether your Drink doth ferment or not, for as soon as the warm Weather comes, your Drink will have another ferain well stopped and stand till Septe it; and if you find it pretty fine, the Hop well rotted and of a good pleasant taste for drinking
Then and not before draw out a Gallon of it, put to it two Ounces of Ising-glass cut s it often and whip it with a Wisk till the Ising-glass beit well together, stop the Bung slightly, for this will cause a new and s only a Vent-hole a little stopp'd, let it stand, and in ten Days or a little more, it will be transparently fine, and you may drink of it out of the Vessel till two parts in three be drawn, then Bottle the rest, which will in a little time come to drink very well If your Drink in September be well condition'd for taste, but not fine, and you desire to drink it presently, rack it before you put your Ising-glass to it, and then it will fine the better and drink the cleaner
Tothe Liquor from the Feces, when the Wort is let out of the Tun into the Underback, which may be done in this manner, when you let your Wort into your Underback out of your Tun, catch the Wort in so, and so often as you find it run foul, put that so catched on the Malt again, and do so till the Wort run clear into the Underback This is to ood here it may be done) for 'tis the Feces which causes the fierce and violent fermentation, and to hinder that in some measure is the way to have fine Drink: Note that the finer you make your Wort, the sooner your Drink will be fine, for I have heard that so have caused Flannels to be so placed, that all the Wort , by which means the Drink was made very fine and well tasted
Observations on the foregoing Account
This Excellent Philosophical Account of Brewing October Beer, has hitherto reiven to a Friend of ed, altho' it coenious Person, I would here ; but at present this Intimation must suffice However, I shall here take notice, that his Caution against using tailed or dusty Malt, which is too commonly sold, is truly worthy of Observation; for these are so far fro more Ale or Beer, that they absorb and drink part of it up
In Grinding Malts he notifies well to prevent a foul Drink
The quantity he allows is soshead which is very sufficient; but this as every body pleases
The Choice of Liquors or Waters for Brewing, he says, is of considerable advantage; and so must every body else that knows their Natures and loves Health, and pleasant Drink: For this purpose, in arded where the Brewing is perfors it can coetable or Mineral, as may be proved from many Instances: In the Marshes of Kent and Essex, the Air there is generally so infectious by y Grounds, that seldoue one time or other, whether Natives or Aliens, and is often fatally known to some of the Londoners and others who merrily and nimbly travel down to the Isles of Grain and Sheppy for a valuable Harvest, but in a Month's tie of Soorne with another Mien There is also a little Moor in Hertfordshi+re, thro' which a Water runs that frequently gives the Passant Horses that drink of it, the Colick or Gripes, by means of the aluminous sharp Particles of its Earth; Its Air is also so bad, as has obliged several to remove from its Situation for their Healths: The Doetables, that ill grow in one Place won't in another, as is plain from the Beech and Black Cherry Tree, that refuse the Vale of Ailesbury tho' on some Hills there, yet will thrive in the Chiltern or Hilly Country: So the Lienerally black-barked, while those in the Country are most of them of a Silver white Water is also so far under the Influence of the Air and Soil, aswhen others are as bad In Rivers, that run thro' boggy Places, the Sullage or Washi+ngs of such Soils are generally unwholsome as the nature of such Ground is; and so the Water becomes infected by that and the Effluvia or Vapour that accoood or bad, as they are under too much Cover or supply'd by nasty Drains, or as they stand situated or exposed to good and bad Airs Thus the Well-waters by consequence share in the good or bad Effects of such Soils that they run thorough, and the very Surface of the Earth by which such Waters are strained, is surely endoith the quality of the Air in which it lies; which brings me to my intended purpose, to prove that Water drawn out of a Chalky, or Fire-stone Well, which is situated under a dry sweet loamy Soil, in a fine pure Air, and that is perfectly soft, must excelThe Worts also that are rooted in such an Air, in course partakes of its nitrous Benefits, as being h Backs or Coolers that contain them In my own Grounds I have Chalks under Clays and Loams; but as the latter is better than the former, so the Water proves more soft and wholsome under one than the other Hence thenWell-waters thattheir ill Effects, which are justly conde October Beer
The boiling a few Hops in the first Water is good, but they must be strained thro' a Sieve before the Water is put into the Malt; and to check its Heat with cold Liquor, or to let it stand to cool soht Method, lest it scalds and locks up the Pores of the Malt, which would then yield a thick Wort to the end of the Brewing and never be good Drink
His putting Hops into the Underback, is an excellent Contrivance to prevent foxing, as I have already hinted
The quick boiling of the Wort is of no less Service, and that the sood Judger the Wort, the sooner the Spirits flie away and the waste of more Consequence; besides if the first Wort was to be boiled too long, it would obtain so thick a Body, as to prevent in greathereafter after so soon in the Barrel; while the smaller sort will evaporate its ht into a thicker Confidence, which is perfectly necessary in thin Worts; and in this Article lies so er Length than ordinary from the Goods for Sth of boiling, and this way of consu part will be better Cured
The laying Worts thin is a most necessary Precaution; for this is one way to prevent their running into Cohesions and Foxing, the want of which Knowledge and Care has undoubtedly been the occasion of great Losses in Brewing; for when Worts are tainted in any considerable degree, they will be ropy in ti unwholsoreat Importance, when he advises to draw the Worts off fine out of the Backs or Coolers, and leave the Feces or Sediments behind, by reason, as he says, they are the cause of those two detested Qualities in Malt Liquors, staleness and foulness, two Properties that ought to ireatest Care in Brewers to prevent; for 'tis certain these Sediments are a Composition of the very worst part of the Malt, Hops and Yeast, and, while they are in the Barrel, will so tincture and inate the Drink with their insanous and unpleasant nature, that its Drinkers will be sure to participate thereof er or a shorter time To have then a Malt Drink balsamick and mild, the Worts cannot be run off too fine from the Coolers, nor well fermented too slow, that there may be a Medium kept, in both the Salt and Sulphur that all fermented Malt Drinks abound with, and herein, as he says, lies a great part of the Art of Brewing
He says truly well, that a little Yeast at first should be put to the Wort, that it rees, and not be violently forc'd into a high Fermentation; for then by course the Salt and Sulphur will be too violently agitated into such an Excess and Disagreeular Commotions, and cause the Drink to be soon stale and harsh But if it should be too backward and work toothe Yeast two or three times into it will be of some service to open the Body of the Beer, for as he observes, if Drink has not a due ferht
His advice to draw the Drink out of the Tun by a cock at such a distance froht; because that roo disturb'd as the Drink is drawing off, and leaving the them afterwards over the Malt for S, by reason in this Sediment there are many Particles of the Yeast, that consequently will cause a small Fermentation in the Liquor and Malt, and be a ood S up the Cask with a reserve of the same Drink, and not with that which has once worked out, is past dispute just and right
And so is what he says of stopping up the Vessel close after the Fer Beer in October, I must here take leave to dissent from the Tenet, because there is room for several Objections in relation to the sort of Malt and Cellar, which as I have before explained, shall say the less here
As he observes Care should be taken in the Spring to unstop the Vent, lest the warm Weather cause such a Fermentation as may burst the Cask, and also in Septe if the Drink is fine, well tasted and the Hop rotted; and then if his Way is liked best, bring the rest into a transparent Fineness; for Clearness in Malt Liquors, as I said before, and here repeat it again, is a ht to enjoy for his Health and Pleasure, and therefore he advises for dispatch in this Affair, and to have the Drink very fine, to rack it off before the Ising-glass is put in; but I can't be a Votary for this Practice, as believing the Drink ; yet Ithe Wort so often over the Malt till it coht, which is a Method that has been used land, where they are so curious as to let the Wort lie some time in the Underback to draw it off from the Feces there; nor are they less careful to run it fine out of the Cooler into the Tun, and from that into the Cask; in all which three several Places the Wort and Drink may be had clear and fine, and then there will be no more Sediments than is just necessary to assist and seed the Beer, and preserving its Spirits in a due Temper But if Persons have Time and Conveniency, and their Inclination leads them to, obtain their Drink in the utood way to use Hippocrates Sleeve or Flannel Bag, which I did inoff the Feces that were left in the Backs As to the Quantity of Malt for Brewing a Hogshead of October Beer, I aht, and so are ten, fifteen and twenty, according as People approve of; for near Litchfield, I know soshead of October Beer from sixteen Bushels of Barley Malt, one of Wheat, one of Beans, one of Pease and one of Oat Malt, besides hanging a Bag of Flower taken out of the last four Malts in the Hogshead for the Drink to feed on, nor can a certain Ti of any Drink (notwithstanding what has been affirmed to the contrary) because some Hops will not be rotted so soon as others, and some Drinks will not fine so soon as others; as is evident in the Pale Malt Drinks, that will seldom or never break so soon in the Copper as the Brown sort, nor will they be so soon ripe and fit to Tap as the high dryed Malt Drink will Therefore what this Gentle it before it is Tapp'd, inon a li such Beer