The Theory And Practice Of Brewing From Malted And Unmalted Corn And From Potatos

Author : John Ham
Publisher : Theclassics.Us
ISBN 13 : 9781230420967
Total Pages : 20 pages
Book Rating : 4.4/5 (29 download)

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Download or read book The Theory and Practice of Brewing from Malted and Unmalted Corn and from Potatos written by John Ham and published by Theclassics.Us. This book was released on 2013-09 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1829 edition. Excerpt: ... PRACTICAL DIRECTIONS FOR BREWING. Before we proceed, we must define properly the object we have in view. Let it then be considered that strength in beer, or the increase of its quantity of alcohol, is a very remote consideration, and that its excellence ought to, and does, depend on its nutritive qualities, above those of every other common beverage. To secure these it is absolutely necessary that the fermentation be checked at the earliest period at which it becomes sufficiently palatable for drinking; for the extract of malt or corn, which enters into the composition of beer, is, as it were, the very essence of nutriment, and consists of a certain quantity of saccharine matter, united to a large portion of a fine mucilage and fecula, and it is this which is so essential to the production of a good malt liquor. During the course of the fermentation, the wort, as already stated, is constantly undergoing a reduction in weight, so that when arrived at its extreme length, (as in the distillery) the same wort, which was at first considerably heavier than water, will, at the conclusion of the process, be about the same weight, or very little more; the consequence is, that the sugar being first attacked, all the nutritious part of the wort, is at length decomposed, and in its place remains little else than ardent spirit--'thus, in proportion as we approach the extreme of fermentation, is malt liquor deteriorated, and the operation cannot in our climate be conducted too slowly. When therefore palatable beer can be produced, containing a small quantity of alcohol, united to a large portion of the fecula or mucilage, we are than conveying food under the shape of a beverage, and it may not unaptly be compared to mixing raw spirit with a quantity...