Historical Document · 1758

An Essay on Brewing with a View of Establishing the Principles of the Art

Author: Combrune
Year: 1758
Type: Historical Document

brewing

Mea pate FI. JAMES BLACK LIBRARY. E S he SSD REED A ON BRE WING. A Sea: Fay (LOL... “WITH A View of eftablifhing the Principles of the ART. LONDON: Printed for R. and J. Donstey, in Pall- Mall. MDCCLVIIiK ° ci -- ink ne wen EN NEW YORK iat ASTOR. “LENOX AND TILDEN FOUNDATIONS: R 1918 Lo we “4 ¢ . e ere ne a een * eee “ . . oer. - *%- . ° at-e@ ‘ ye wade cae ae . . ‘ ».' & wer ores . *? ve ve ¥ A ee a” JAMES BLACK LIBRARY T oO Mann serene + atl os Matter, “Wardens, and Mem- -_ bers of the Worthipfal. Com- "pany. of BR EWERsin London. a a - GENTLEMEN, oo ee : A Long and continued attention to every event, that happened in the courfe of many years brew- ing, and an inquiry into the reafons - thereof, is’ the foundation of this Theory of the, Atty if fo it t may pro- perly- be called. A fincere defire to ferve the com- munity, by eftablithing the Art of Brewing on invariable principles, in-_ ftead of uncertain practice, was. motive for writing the following A 3 fheets. ft. DEDICATION.” - fheets. I would not, however, have prefumed to lay them before the pub- | lic,: and put them under your ‘pa- g°tter ing letter ; which does me fo much honour, and will do the Public: fo much: fervice, by engaging their at- tention to what comes recommended " fo. ee aname. Iam, - GENTLEMEN, _ Your moft obedient, and ”moft humble Servant, Fis 1 ae : aa ’ ee M. ComBrune. [U have thy Dogar’s Tyeqve for publithipg the follow. _ing Letter, which he was.fo obliging as tb write to _ tne, alter perufing this tittle Bip J © Dear Sir, ESS Have, with pleafure and improve- ” ment, read over ‘your Manufeript ; and food be glad ta fee fome other Trades as juftly reduced to Rule, as you bave done shit of Brewing: which would not only be making a right ap- plication of philofophical knowledge ; but, at the fame time, accaramedare human life, in many refpetts, where- in it is fill deficient. Perbaps your example may excite fome other able men, to give us their re/pettive trades, in the form of fo many Arts. For my own part, having long wifbed to fee fome attempts of this kind, for the . A 4 * good | good of Society in general, I cannot but be particularly pleafed with the nature, defign, and execution of your Effay ; and am, q - | Dear Sir, we Your obliged Friend, | . . es - sand bumble Servant, ‘Pall-Mall, July eo ee 20. 738 Perer Suaw, ' quity of the art of Brew- ing would certainly be a curious, but, I fear, a ve- ty ufelefsrefearch. In alt probabi- lity, the inhabitants of the northern countries, foon after they fettled there, found out a method of obtaining a liquor from Grain, fimilar to Wine 5 and, indeed, the mention of Beers, or Barley Wines, by fome hiftorians, who a x INTRODUCTION. who treat of the colder parts of the Globe, where the Grape will not ri- pen, feems to put this matter beyond: doubt. However, we have no rea- fon to believe, that they arrived at a7 great degree of perfection in their rt; for tho’ the Brewers company, at London, were incorporated in the year 1427; and a company of the. fame nature in France, many years before, yet it is certain there was no good Beer, either in France, or even in England, till much later. ' The bufinefs of Brewing formerly was, and now generally is, in the hands of men unacquainted with Che- miftry, and ignorant that their art has any relation. to. that {cience, tho’ it is, “in reality, a confiderable branch of it: confequently, from the want of a due knowledge of the elements and — in- INTRODUCTION x inftruments neceflary in Brewing, and. from never once intagining, that: there were certain fixed and invaria- ble principles, on which they ought ta proseed, the advances made in this art could not but be flow. - In the reign of Queen Elisabeth, Malt began to be better made, and Hops to be ufed ; by the addition _of thefe, the liquor was capable. of © being longer kept, and thereby had the advantage of being meliorated by time. The fuperiority of thefe two vegetables, over. all others, : for. the purpofes of Brewing, being {oon known and, afcertained, the. legifla- tive power prohibited the ufe of any thing elfe in the compofition of beer! a law certainly of the greateft utility, _ by which all fophiftication was pre- veated, and. our beers rendered the be xi INTRODUCTION. beft in. Europe, . But, at the fame: time, a great difference, in point of. excellency, fubfifted.in the fame, and’ in different : places.; ; and this: was chiefly owing to a want of princi= ples, and. rules: to dire& them, : ac~ cording to the variation of Malt -in ‘ynefs, or of the-feafons of the year. in heat. The fame:fault ftill fubfifts,. though the: prefent practitioners. of the art cannot plead the fame ex-. cufe ; for the. Thermometer,: by: which they ought to-govera them-. felves, is now brought to perfection; but.at that time was only known to the learned, and not’ fufficiently it im- | Proved for vulgar ufe. 7 _ - The defigns of all Brewers are, a. To extrac all the fermentable parts of the Malt, in the beft man- ner poflible. . 2. To add Hops, — in INTRODUCTION. siii in. fuch proportions, as experience teaches them will preferve and me+. liorate the. beer. ‘And, 3. fuch a proportion of. Yeaft,..as to obtain a perleat fermentation. : . : The generality of Brewers will be ready to alledge, that thefe three particulars’ are’ already: fufficiently underftood; and that it would be a much more ufeful work, to pub- lifh .a remedy for ‘thofe imper- fections, or difeafes, fuch as clou- dinefs, &fe. that beer is naturally, or accidentally, fubje& to. But if the three defigns, above laid down, be: executed according to the known rules of Chemiftry, fach a remedy” will not be wanted; for beer brew~ ed,-upon clear ‘and evident chemi- cal- principles, ‘is neither naturally or accidentally fubject to cloudi- noles 6 &c. nor to any diforder what- ever. xiv INTRODUCTION. advertis'd for difcoveting a remedy . for cloudinefs in -beer: I fufpea no remedy can be found adequate to the difeafe ;, but am certain, from experience, that if beer is brew’d according: to the rules laid down | in this Effay, fuch diforders will be _ prevented. co Hence it is evident, that fome — knowledge in Chemiftry is abfolutely — neceflary to complete the Brewer. It is a great misfortune, that Men, ‘in — general, -are ftrongly prejudiced a - gainft having recourfe to bodks, for _ inftru@tion in their refpective trades3 and that this prepoffeffion is‘often of fich weight as to difcourage thofe who attempt the thaking it off, and proceeding upon juft principles, tho’ fuccefs is, and’ muft ‘be. the ‘happy effe& of the one; as failure come a monly, INTRODUCTION. xe. monly, though falfely, reckotied un- avoidable, is that of the other. ‘ From true principles may. be de- rived fuch a method of Brewing, in winter, that. the beer fhall be fit for © ufe, at any limitted period of time ; and in {ummer with more fuccels than generally is done. A better - ‘knowledge of fermentation, and the art of regulating i it, will.eafily teach this, I-do not mean to infinuate that Brewing can be better carried on in fummer than.in winter ; but enly, that if neceflity requires, it gay be carried on to a fufficient degree of perfection, much longer in the feafon,. than is ufual. Before we proceed, it may be ne- | oeffary ta explain fome few. techni- ¢al terms, and the properties of Fire, Air, Water, &c. as far as they relate 4 ; to — xvi INTRODUCTION. to Brewing... I have not {crupled to. make ufe of all the affiftance I pofhi-. bly. could, from authors who have ' treated of thefe, fubjects ; ; and when-: ever I diffent from them, it was be~ caufe, to my apprehenfion, Nature evidently .did fo too. . The reader will obferve, that this Effay ‘is de- fign’d for men unacquainted with Chemifiry: and thet’I do not pretend: to treat of thefe fubjeds thoroughly, but only. to fay ‘ as much.as is: necef- | fary for a Brewer to know. - - - ) | The Utility of the fabje& i is too manifeft:to'need any thing to be faid on that’ head : ‘I will only’ ‘obferve} that the- ‘Brewers, ‘within the Bills of Mortality,’ confume ‘yeatly more than fix hundred thoufand quarter’ of Malt, and nearly forty thoufand . weight. of Hops, * * 7 -!- A N THE CONTENTS. A” Explanation of the technical | Terms in this Effay. Pager SECTION I Of Fire. ip. 20 SECTION Il. Of Air, Pp. 29 - SECTION IL Of Water. p- 38 SECTION IV. Of Eartb. . ip. 53 | “§ECTION V. Of the Thermometer. P: 54 . SECTION VIL. Of the Vine, its Fruit and Fuices. Ps 73 SECTION The CONTENTS. fe: “sECTION VIL ‘Of Ferméntation, ~" p.93 SECTION VIL Somme further Thoughts on Fermenta~ - Han. | Pp 113 SECTION kX. | Of the Nature of Barley. ; pe135 .) SECTION.X -- “Some farther Confiderations « on Malt- mE | Pe 157 SECTION XL oft the di ifferent Properties of Malt. Pe 179 SECTION &XIL Offervations on Defe&tive Malts. p. 20% seat ON BREWING | 7 Explanation of the technical’ Terms in this Es SSA Y. al this Efbay i is defigned, as was hinted before, for the fervice of men, 4| who, in general, are a unacquainted with che- miftry and technical terms ; it has been thought advifeable to avoid all B terms 2 dn Effay on Brewing. terms of art, ‘as far as the nature of the work would admit of it, «and to prefix an explanation. of. thofe that neceffarily occur. Acips. By. acids are meant all ~ thofe things which tafte four, as vi- negar, lemons, fpirit of nitre, fpirit of ‘falt, &c. An acid enters, more‘or lefs, into the compofition: of all. .vegeta- ‘bles, and is produced: by, --or-“rather is the laft ‘effect of fernichtation. ‘Mixed in a due proportion with an alkali, it conftitutes a neutral-falt, that is, a {alt wherein neither the acid nor the alkali. prevail. Acids are ‘fre- quently termed acid falis, ‘tho’ ne- rally they appear under a aiden Due regard ought: to be had: tb the univerfal acid! fuppofed conftantly..to circulate i in the atmofphere, ALKALI, ~ Arxari,:oralkaline falts, are {alts of a-nature dire@ly contrary: to acids, and always manifefting themfelves. by fermenting therewith : they have an _ urinous tafte, are produced from the -‘afhes of burnt vegetables, and by | fe- ; veral other means, 3 ‘Be siAaR,. “ima a thin, elaftic Auid, fur- rounsling the globe of the earth, im- woal yperceptible to all our fenfes, except abat,.of feeling : it is abfolutely, n¢- eeffary: to.the prefervation, both of spinial.and vegetable life. . bine eal ; ALcaitoL, is the pure fpirit of | yb 378 zhg wine, “wit ithout ° the Teatt ‘particle of ‘water, or or, phile egnn. wai b Sei oviasch ox} ATO £ organized living ohadiegtianduod: with: fenfation. Mi- nerals : are faid’ to-grow and increafe, : B 2 Plants 4 An Effay on Brewing. _ Plants to grow:and live, but animals only have fenfation. Animal fub-. ftances cannot ferment. — AtTMosPHERE, is that valt col- lection of air, with which the earth ~ is furrounded to a confiderable, height. | ATTRACTION, an indefinite term, , applicable to all actions whereby bo- dies tend towards one another, whe- ther by virtue of their weight, mag- netifm, electricity, impulfe, or any -other latent power. It is not there- fore the cafe determining the. bo- dies to approach, that is expreffed by the word attraction, but. the ef- fe&t itfelf. The fpace through which this power extends, ‘is called the {phere of attraction, ae Brrw- | f An Efe on Brewing. 5 BRewine, is the operation of pres paring. beers’ and ales from malt. \ - Boruins, may thus be accounted for. . The minute, particles of fuel, being: hy fire detach’d from each o- ther, -and becoming themfelves fire, pafs through’ the pores of the veilel, and mix with the fluid ; thefe being perpetually i in an aétive ftate, com- municate their motion to the quief- cént water: hence arifes, at firft, a {mall inteftine motion in the water ; and from a contimed aétion in the firft caufe, the effect is imcreafed, and the ‘motion of the water conti- nually accelerated ; fo that, by de- grees, it becomes fenfibly agitated ; But the particks. of fire acting on the particles. that compote the loweft fur- face of the water, give them an im- B38 pulfe 6 An Effay in Brewing. pulfe upwards, “by ‘rendering ‘them . specifically lighter, fo as to deter- mine them to afcend according to the laws of equilibrium ; hence there js a conftant flux of water from the bottom to the toy of the veftel;, and reciprocally from the top to the bot- tom ; from whence we learn the rea- fon, why the water is hot at top foon- er, ‘than at the bottom. But as an e- qual | heat cannot be diftributed thro’ the whole, the thermometer can be of n no fervice here ; on which account jt is better for brewers to heat 3 a cer- tain quantity juft to the act of ‘boil- ing, and temper it, by adding a fuf- ficient quantity of, ‘cold water. Boil- ing water is incapable of receiving ‘any ingreafe of heat, tho’-acted on by ever fo great a fire, and rifes, accerd- An Bey on Brewieg. 7 ing to Farenhes’s Reale :t0 212 de- Coty Beer, js.a term made ufe of by brewers, to ‘exprefs. fuch beers, as, from the violent heat of the water they have been brewed with, are loaded with more oils than’ could be. abforb’d by’ the wa- ter ; 3 from whence a muddy and grey oil is {een floating on the furface of ‘the beer, though the body of the li- quor is often tranfparent. This is frequently in great. quantity,, and exceeds the Power, 0 of any known menftraum. . Coniston," he ation: by which | the: patticles. of ‘the fame body ad- here: together, ai if they» were but roney 38 9 7 B. 4 Cox, 8 An Effay on Brewing. . - Conn, its greateft degree. isi not known ; it is a relative term in’ op- pofition to Heat; the colder a body is, the lefs is the agitation of its in- fernal parts. yy -Corova, is that quality in’ any bedy,-which- caufes that fenfation: we perceive when we look on a ‘co- lour’d objedt. A greater or lef de- ‘gree ef heat, caufes different-colours in molt bodies; and:from a due ob- fervation of the colour’ of malt; we may determine with what depres of heat it has been aéted upon. ‘ ‘Cyxinper, a folid body, fuppofed to be generated by the rotation of a parallelogram, A gardener’s roller is a cylinder. an EartH, fn Hifay-on Brewing. -9 ©" Barn, ‘is a foflil) and. terreftrial matter, whereof our globe Partly cone Exsu.uition, is the boiling or bubbling of water, or any other li- quor, when. the fire has forced .a‘ free paflage through it.", Brewers fuppofe water to be juft beginning. to: boif, when they perceive a portion of. the “water forced from. the bottom in.a right line, {o.'as. to difturh the fur- face: when the liquor is in this ftate, they call it; through, or ‘upon the point of Ebullition, | Densiry.. . By denfity i is ‘meant, the clofenef, compactnefs, or neat approach of the parts of a body to -one another : the mere:a body weighs in proportian;te its bulk, the greater 1000 Ait. Effay o on Brewing. is.its denfity.: Gold is faid to. be the denfeft body in nature, -hecaufe no body; of the fame bulk, weighs fo much. oan : ErreRvescence, i is a fudden agi- “tation, arifing in certain bodies upon mixing them together ; which agi- tation. generates heat. | _ Exrracr, If the principal parts of ‘a body" are feparated from the reft (or the’ more ufelefs) by cold or hot water, thefe’ parts, colleéted to- gether are called an Extrad. : "* EXPANSION, i is the fwelling or in- creafe of the bulk of bodies, from heat, or r any « othier cau, . a naa - a, FEenMsnr ation, isa fenfible i in- ternal motion of the particles of a aN Sal Fad a oe GE : compound y a i a Pr | Ay Eeffay on Brewing. = 3 compound fluid: by the continuance: of this motion, the.particles are gra. dually remov’d from, their former fi-. tuation, and, after fome vifible fepa= ration, join’d together again in a dif- ferent order or arrangement, fo as to conftitute a new liquor. No liquors are capable of inebriating, except thofe that have been fermented. . Fire, according to Boerhaave, Is fomething unknown, which has the property of penetrating and dilating all folid and fluid bodies, - - Freezinc Point, i is the degree of cold at which water begins to be form’d intg ice, which, according ta Farenbeits $ Keale, i is 32 degrees. | Frost, is when. the air ‘is in fo 7 eold « a flate 2 ds to convert the watery particles, v3 An Effay on Brewing. particles; ‘that ‘float in it, ‘into ice r to: what degree ‘this may be conti~ nud, ‘or how much cold may be incfeafed, | is ‘unknown; 3 an artificial cold has been excited as far as 72 degrees below: o, that is, 404 de~ Breck below the freezing point. Heat, one: of the fecondary qua- lities of bodies, produced by fire, a and Gppos' "d to Cold. | 7 “Jomncuass, a: preparation from. a fith call’d Hufo, fomewhat. bigger than the Sturgeon; a folution of which, in flale beer, is usd to fine or precipitate other beers: it is im-~ ported from, Rufia by. the Dutch, and from theni to us.” Licut, confifts of particles of mat- ter, inconceivably fmalt, ‘capable of exciting An Effay on Brewing. 14 exciting in us the fenfation of to- lours, by being reflected from every point of the furface of luminous. bo« dies ; but, notwithftanding they -are fo exceeding fmall, Sir I/cac_New- ton found means to divide a fingle ray into feven diftiné parts, viz. red, orange, yellow, green, blue, indigo, and violet, Matr, in general, is any fort. of grain, * firkt germinated, and then dried; that generally. us’d is ‘made of barley, which experience has found | to be the fitteft for this purpofe, as being, the medium between the tich~ eft and the weakeft grain. Musrs, are the unfermented juices of grapes, or any other vegetable fub~ flances. ; Men. fr 14 An Effay on Brewing. « Mensrruum: any body, ds wa ter, which, in a:fluid or fubtilifed ftate; is capable of interpofing:’ its — parts between-the fmall parte of other bodies, is called a menftruum, or that which ‘has the power diffolving or extraéting. “Salts, i in fome cafes, are ‘very ‘ufeful to ftrengthen the men- ftruums, but not in the procefs of brewing, t the power of hot water be- ing. more than fufficient to- extradt the fermentable parts, and thefe are the only ufefal ones. | . On, is an unduous, inflammable fabtance, diawn from feveral anienall and vegetable fubftances. “p05 -> PRECIPITATION, Hinglafsdiffalved da beer, renders it a, glutijoys ‘and Abeavy-body ; this. put intdsthe baer in- An Effay on Brewing. x8 intended tobe fined, carries down} by its weight, all thofe {fwimming par- ticles which prevent its tranfpareney ; and this act is call’d fining, < Or. prey _ cipitation. . os SaLTs, are fubftances which re rea- -dily diffolve in water, are ‘tharp | and pungent to the tafte, and greatly’ ‘dif pos'd to unite with earth, fo as to appear in a ‘folid form, as common falt, alum, and other falts do,,.. Acid falts tafte fharp as vinegar, lemon | juice, &c. Alkaline falts are urinous : ‘and Neatral falts, being tompos‘d of both, are properly 1 neither: acid ‘Hor ~ alkaline. ot oe ‘ .-$e6ar, of SaccHarine SALTS, 'are faid to be acids {mooth'd: over with vil; i which compofitioh yields a fweet | tafte : 16 An Effay on-Brewing. — tafte. All vegetable {weets ‘areca’ pable of fermenting f{pontaneoufly. when crudes when boil’d, they te~ quire an addition of. yeaft. to. make. them ferment. Malt, or ifs ex- tracts, have all the Properties of fac- charine falts. ~ Suupnur. Though by falphur is commonly underftood a mineral {ub- ftance, yet, in chemiftry, it is fre~ quently us’d to exprefs the oils of vegetables. rm ~ Soap and Saponaczous’ Jotcss. ; Common foap is made of oil mix’d — with alkaline falts: this mixture — caufes a froth on being agitated in water. The oils. of vegetables are, in fome degree, mix’d with their. falts ; aad though the falts ‘ot vegetables are un- fn Effay on Brewing. ¥?, undoubtedly acid, and not alkaline, while the vegetable is in being, yet ° Boerhaave calls: their juices fapona- ceous. No juices are fuppos'd to be capable of vegetable fermentation, but fuch as are faponaceous. . Tyenmomerer, is an | inftrument for meafuring the increafe and de-. creale. of heat and cold ; but it is of fuch -ufe i in the brewery, as to merit a. farther. explanation in an article. by. itfelf. . ' Vecrranie,’ a term applied to’ plants, confider’d as capable of growth, having veffels and parts for’ this purpofe, but generally’ Tppoted to have no fenfation. Vinegar,’ is an “acid penetrating’ C liquor, ’ 28 0 Ale Effay on Brewing. liquor, prepar’d from wine, beer, eyder; ‘or a Muft which has been fermented as far as it was capable; — Vinegar being the produce of the aft ftage of fermentation. , “-Virriot, in general, is an acid found in the body of the earth, - gnix’d either with iron, -copper, or ., zinc. ’Tis not this concrete, ‘but the vil, orfpirit of vitriot, that isus’'d in the brewery, in. order to precipitate or fine brown beers that are ftubborn or nearly cloudy. A pound is fome- times, put into a butt; though four, ounces fhould never be exceeded in that quantity. | Water, is a very fluid, foenttefs taftelefs, - colourlefs; tranfpareat: li- 7 WINE, she Effay on Brewing. 29 _. Wine, ‘a britk, agreeable, . {piri- tuous and cordial liquor, drawn from le bodies, and fermented. Ia . this fenfe beers and ales may be. called, and really are, barley wines. i ‘Wort... Worts, or Mufts, may be aid. to: be {ynonimous terms; the firft: ufually applied to the unferr mented extracts of Malt, as the ather:-is to: the cxprelied juices of regres _€2. SECTION 20 - An Effay on t Brewing. oqo ontcaSAISAEO OB (SECTION L Of Firs Hough Fire is the chief caufe ed principle of almoft every change in bodies ; and though: the untaught i in chemiftry i imagine, that they thoroughly, unflerftand: its-na> ture, yet certain it is, that there i is nothing more incomprehenfible, or ‘that eludes our niceft refearch fo much: The fenfes are very inade- quate judges of it; the eye may be deceived, and fappofe no Fire in a bar of iron, becaufe it does not ap- pear redy though, at the fame time, it may contain enough to generate pain: the touch i is no pofitive proof, ° for An Effay on Brewing. a4 for a. body colder than ~ourfelves, though, perhaps, containing number- lefs particles of heat, will feel cold. The great and fundamental diffe- rence among philofophers, i in refpect to the nature of. Fire, is, whether it be originally fuch, . formed by the Creator himfelf at the begin- ning of things,; or whether it be mechanically producible in ' bodies by inducing fome alteration in the particles thereof. . It is certain, that heat may be generated in any body by attrition; but whether-it exifted- there. before, or was caufed imme- diately by the motion, is a matter of no great import in this, Effay ; for, the effects, with which alone we are songemneds 2 are ftill the fame. a Cz Fire as An Effoy om Browsing: Fire expands all bédies, both folid: and fluid. If an iron rod, juft cas pable of paffing thro’ a ring of the fame metal, is heated red-hot, it will be increafed in length, and fo much. {welled ‘as not to be able to pafs thro’ the ring, as before: if a fluid: is put into a bellied glafs, with a long flender neck, and properly marked, the fluid, ‘by being heated, will ma- nifeflly rife toa confiderable height, * The expanfion of fluids, by’ heat; is different, in different fluids’; and may, in general, be faid to be in pro- _ portion to their denfity. Pure ‘rain water, praduiilly heated, is expanded. ¥ of its bulk, fo-that 85 pallons of boiling water will, when cold, ‘meas fure no‘more than 84.5 and 83 gale lons of boiling wort will-not yield. fo much, An Ejay on Bréwing. 23 moch, becdafe the expanfion is great ec-thani that of: waters, in propprtion asthe wort is a.denfer Gquor than " water: hence we fee the reafon why 4 copper, containing a given number. ° of barrels of boiling wert, will nog produce the fame number. of barrels of beer when.cold. - "Bodies are weakened or ‘lootened in their texture by fire : that the adtiion of fire promotes the diffolu- tion:‘of ‘bodies; is evident, for: even ‘the‘hardeft, byaii increafed degree of it, will liquify afd runs and Ve. aa ‘are -refolved. and - feparated into. their conftituent parts oem n dtieds It mult be owned, Ve- getables,. become rigid or if j, but this: js: ‘Robowing to: the. fire, . confit ; desed as lodged ‘in,the:,folid; parts, ~ . C4 but _ - By 24 Aw Effah on Breibings. but ‘to. its evaporating the.aqueous ones 3 in which fenfe:alone: Fire can be faid te ftrengthen{ fome bodies that ‘were: ‘before weak, - on ory ; ‘That the texture “of bodies fhould be Joolened by’ Fire, is a ‘neceffary ‘coinfequence of expanfion ; for a,bo- _ dy cannot be expanded but by its ‘particles receding’ farther. from’ one ‘another ; and if. the particles be not able to regain the fituation:they had when cold, the body will-remain “Joofer in its texture, than before it ‘faffered the action of Fire; and this "js the cafe of barley when. malted. _ Fire may he conveyed through “‘moft bodies,. as‘ air, water, ~athes, find, &c, The ‘effec’ feenis to be “different, according to the diffrent “con: a’ Ae Bffoy omBrdtings. 95 between: boiling and. reafting, . yt they anfwer -the: fame -purpofe,ithat of: preferving the fubjed; and-thid in proportion:to. the degree. of heat it hath’ faffered. Malts, the. more they are dried, -the: longer are. they ‘capable of: fiaintaining: themfeliies in ‘@-found fate, and the: liquor brewed. with them-will, in proportion to fach adrynefs,- keep the longer found. ‘Was ter applied - to: Malt: to make an ex- ‘tract, piovided it does not exceed a certain degree .of heat, the’ hotter it | “3s; the miore durable and founder will the extract be, oe " eT ‘he ‘Taft. “confideration of. fre.o or heat that. selates, to, brewing is, the knowledge of. its, different degrees, and 2606 An Effay.onw Bréving: . | ant how: to-regiflate them.:- tiHl.of late, chemifts, : -and all others, were hich to feck in this refpect ;. they. diftinguifhed more or lefs :-Fire in-a very. vague and: indeterminate man~ ner’; as ‘the firft, fecond, third, and. fourth degree: of heat, meaning aq. precife heat, or heat, meafured by any: ftandard:; -but : by the invention .of the Thermometer, we are enabled to regulate our Fires with the utmeft precifion, Thermometers are formed oti. different fcales; .and- therefore’ ' when any:degree of heat is: mentions ed, in‘order to.avoid. confufion, ;the {cale made ufe of fhould be mentions: ed. I have conftantly ufed Fabren-. - Beit’s, as iv is the mott : perfett, and, the maoft generally received. Ac cording to. this ‘inftrument, 32. der grees Water fick. begigs to hardem into ice. 3: fsdm 3 2 degreds to G0,; may be aid ta be different degrees of vegetations getording to the different plans: thaty renpive fuch heats 5. thei4a' degrat is: marked :by Boenbacves-a-the fink: fermentable: beat, ahd ‘tht 80% vad thé laf; waz; degrees I‘ have: foun to: be: the imédicim “héat of Louse throughout the Year in the thadms 98 degrees is faid to be that of our; bodies when in health, as: from: 105. to 112 are its degrees when in a fe-. ver ; at 1°75 degrees the pureft and higheft-reifed {pirits of wine boil, and at this degree I’ have found well: grown Malt.to charr; -at. 242 de- gtees owates boils; at. "600 degrees quickilves. and: oil of vitriol. . “Iron, Gold, 28 An Effay on Brewing. Gold; Silversand all other Metals in fufion exceed this-heat ; greater ftill than any-of thefe is the heat in the focus of the burning lens or concaves made by Vilette, and Tfchirnhaufen’s ; thefe are {aid to volatilize metal, and vitrify bricks. Thus far experiments have reached ; but how much more,. or how much lefs, the power of this element is, will probably be for ever unknown. SECTION An Effay on Brewing. a9 ‘s EC T I Oo we Noes of the' operations, either of Nature ‘ or Art, can be carried on without:the a@ion or: ‘affiftancd of Air. It is ‘the principal agent in fermentation ; confequently its pro- pertics and powers, fome of them at leaft, ought to be well underfto Dod . by. brewers. | . ; “ + - - By Air we mean a fluid, {earcel perceivable by our fenfes, and dif- . Covering itfelf only’ by the refiftance it ‘makes to bodies. We find it: ¢: _ very where incumbent onthe fur2 face: of ‘the ‘globe, extending to 4 confiderable, but determinate height, Soltoa oo and 300 ir Effay\on Brewing. and. commonly known by the name of the atmofphere. The weight of ait ‘is ‘to that: of waterjas' x to 850, | atid its gravitating force equal to the preflure of a column of water 33 feet high; fo that an area of one foot {quare receives from ait a preffure sae to. 2080 pounds weight. af ” Elafticity is a property appertain- ing | to only. one of the four elements, namely, Air, and is in proportion to the comprefling weight. We fcarcely find this element (any more than the others): ina. pure, ftate.:, one thou- fandth, part) of common, Air,. fays Boerhaave, confitts of aqueous,, {pir rituous, oily, faline, and.other parti- cles feattered. through it, which are © not compreflible, and are, in general} preventive. of fermentation, confés — quently <n fey on Bevding. quently’ whére.the Air is pureft, fery mentation ~is ‘befb-carfiedsom-:- He likewife tells us,“ It-is: ‘clear, that * the ultimate -particles of Air, ca- % here together, fo-as not -eafily to £¢ infinuate themfelves into the fanal. « eft pores either of folids or fluids ; 3° from whence thofe acquainted with brewing eafily account why. hot wa- ter, which forces ftrong and pinguious extracts from Malt, Prevents fermea- the free entrance of the Air ; atd from an analogous reafon, why, in weak extradts fermentation is fo much | accelerated that’ the whole foon be: comes four, | Air (like. other fubjets) i is exe panded ef tarefied, and Acquires a greater degre: of .elafticity,.. in pros woe _ portion 32 n.Effay on Brewing. portion to its heat ; confequently the hotter the feafon, the .more active and violent will fermentation be. “Air abounds with water, and is perpetually penetrating and HOPE: ing itfelf into every thing capable of receiving mits weight, or gravi- tating force, mutt” ‘neceffarily pro- duce numberlefs effedts ; the water contained in Air is eae aie more ative by its motion; the falts and faponaceous fubjects it meets with aré loofened in their texture, and, in fome degree, diffolved by it: as thefe are the principal conftituent parts in Malt, the reafon is obvious why thofe that are old, or have lain a proper time men to’ the *in- fluence of the Air, diffolve more Tea dily, An Effay on Brewing. 33. dily, or, in other words, yield a more copious extract, than others. By means of this penetrating and active power in the Air, all bodies in a paflive ftate, expofed thereto a fuf- ficient time, become of the fame de- gree of heat with the Air itfelf. On this account the water lying’ in the backs ufed by brewers, may be faid to be nearly of the fame degree of ‘heat as the Thermometer thews the open Air i in the fhade tc be, except when this inftrument indicates a cold below the freezing point, or 32 de~ grees: for if the water was then as cold as the Air, it would Becomé Ice : in this circumftance it may more * properly be: accounted as hot as 33 degrees; for water will not immediately become as cold as the D Air, 34 An Effay on Brewing. Air, on many accounts, fuch as its not having been long enough ex- pofed thereto, its being pumped out of deep wells, &c. Air is not eafily expelled from bodies, either folid or fluid: water requires two hours boiling to be dif- charged of the greateft part of its Air. ‘That Air may thus be difcharg-— ed by heat, appears from this, that water thus boiled, inftead of having any Air-bubbles when it freezes, ‘as ice commonly has, will become ‘a folid: mafs like cryftal. As Air ‘is rendered more sadive by being joined to Water, that Water which has endured the Fire the leaft ‘time, provided it be hot enough, will make the ftrongeft extract. i Worts, An Effay on Brewigg. 38 Worts, or. Mufts, as. they contajn _ Breat quantities, of falts and oils, are denfer bodies than.comman water, - and therefore requite a greater de- gree of heat to: make them boil ; ~ confequently more Airis expelled by , boiling worts, in.a given time, than by boiling water in :the fame time; and as Air does not inftantaneoudly re-enter thofe bodies, tho’ cold, they would neyer.ferment of themfelves ; and.were it. not for the fubftitute. of yeaft, to:fupply: the deficiencyof the _ 2Ain loft. by. boiling, they would. fox. or. putrify for. want of: an internal elaftic Air, which is abfolutely ne- voeffary. to fermentation. os tet ad . (Air is more. ceafily diflodged from hot than from cold. water, becaufe the © weight of the: atmofphere ‘is lef D 2 on 26 An Effay on Brewing. on the former: than the latter: but though there is Air in every fluid, it differs in quantity in different fluids ; fo that no rule can be laid down for the quantity of Air worts fhould contain: probably the quantity fuf- ficient to faturate one fort, will not be an adequate Proportion for an- | other. Laftly, Air encompafies, is in con- ‘ta@ with, confines, and compreffes. all bodies ; infinuates itfelf into their penetrable paflages, and exerts all its power as well on folids, as-on fluids ; and finding in bodies fome elements to which it has a tendency, unites with them. By its weight and per- ‘petual motion it ftrongly agitates the parts of bodies in which it is con- ‘tained, rubs, and intermixes them Mn Effay on Brewing. 3 , intimately together, difuniting fome, and joining others, and thereby pro- ducing very fingular effeéts, not ea- fily accomplifhed by any other means. That this element has fuch furprifing powers, is evident from the following experiment. “ Fer- *¢ mentable parts, duly prepared and “ difpofed in the vacuum of Mr, “ Boyle's Air-pump, will not fer- gg ‘ment, though aéted upon by a “ proper heat ; but, difcharging’ cei «« Air, remain ‘unchanged. St eee cou. D3 SECTION 38 An Effay on Brewing. (SBCTION IL Of w A TER. A‘ Water i is "perpetually an ob- ject of our fenfes, and made ufe of for moft of the purpafes of life, many people imagine, that they perfeétly underftand its nature: but they who have inquired into it with the greateft care, find it very diffi- cult to form a right notion of it, be- caufe it is no eafy matter to feparate Water from other bodies, or other bodies from Water. Hartfhorn, by being long dried, -refifts a file more than iron ; yet, on diftillation, yields much Water. I have already ob- ferved, that Air is intimately mixed with An Effay on Brewing. 39 with it; how is it poffible then ever to obtain Water perfectly pure ? In its moft perfect ftate, we under- ftand it to be a liquor very fluid, in- odorous, infipid, _pellucid, and co- lourlefs, which, in a certain degree of cold, freezes into a brittle, hard, glafly ice : this furnifhes us with another reafon, why it is abfolutely impoffible to have water intirely free from every thing elfe, becaufe, while it fubfifts in a fluid flate, it contains a confiderable degre of heat or fire. "Though lightnefs is reckoned a perfection i in water, yet its certain weight is with great difficulty deter- mined: fountain, river, or well wa- _ ters, by their admixture with faline, 40 An Effay on Brewing. faponaceous, and vitriolic fubftances, are rendered much heavier than in their natural ftate ; and different de- grees of heat, by varying the expan- fion, muft affect the weight of wa- ter. A’pint of rain-water, fuppofed to be the pureft, is faid to weigh 15 ounces, 1 drachm, and 50 grains ; but the weight is different in diffe- rent feafons of the year. A fecond property of Water, which it t has i in common with other liquors, is its fluidity ; and this is fo great, that a very fmall degree of heat above the freezing point, makes it evaporate. Few brewers, I believe, ‘know how great a proportion of the quantity of water they ufe in brew- ‘ing, is. loft by evaporation. The | es : “> purer An Effay on Brewing, ar purer. the water, ‘the more readily it evaporates 5 3 fo that {ea-water, which is fuppofed ‘to contain one fortieth part of falt, waftes much lefs than purer water, and ‘more forcibly refifts the effects of Fire. Notwith- ftanding which, as Fire ultimately divides moft bodies, and has the pro- perty of feparating the denfe parts from the rare, a ftrong and continual ebullition may be a means of fepa- rating, in fome meafure, the i impuri- ties of the Water from ‘the Muft, The. ultimate particles of Water, Boerhaave believed: to-be much lefs than thofe of Air, as water paffes thro’ the invifible: pores and -interftices of . wood, which never tranfmit the leaft elaftic air: :nor is there, fays he, any known fluid, (Fire excepted, which pene- 42 4A Effay oft Brewing. penetrates every thing) whofe parts gre more penetrating than thofe of water; but as: water is not an uni- verfal diffolver, there are veffels which will contain it, though they will not. contain even the thick fyrup of fu- gar, for {ugar makes its way by dif folving the tenacious and oily fub- flance of. wood; which water can- Water, when fully faturated with _ Fire, is faid to boil, and is then un~ der a ftrong ebullition; in that ftate it occupies rr degrees more fpace than — when cold: -fo that a brewer wha would be exact, when he intends to. reduce his liquor to a.certain degree of heat, muft allow for this (expane fion, abating t therefrom. the quantity of fteam exhaled. As tstiffay on Brewing. 43 to be filled:or faturated-with Fire, fo: may it with any fubje& capable.of © being diffolved therein... Tho’. Wa- ter will diffoive only 2 given quanti« ty.of any body foluble in:it.; yet, at! the. fame time, it will: diffolve a cer tain proportion of fome other body =. fot. four dances of pate. ‘Tain-water - mon falt ; though after taking this as the utmoft of its quantity, it will Rill teceive and difldlve two feruples of another kind of falt, viz! pulve- tized Nitra‘ In the’ fame ‘manner the ftrongelt extract of Male, or Wa- ter faturated with the foluble parts of Malt, is ftill capable of receiving fomething from Hops 5 3 but ina lie mited: Proportion, » as is fs evident fiom | . _ the 44 An Effay on Brewing. the. thin bitter: pellicle ‘that’ often fwims on ‘the :furface sof the farft wort of brown ftrong beer, which is commonly over-charged with Hops, by. putting the whole quantity into it :, the Water not being capable of fufpending all that the heat diffolves, it rifes.at top. This may ferve for a hint, to ufe fewer,’ or rather to di- vide them otherwife than is generally practifed. Boerhaave believed the ultimate particles of Water to be folid {pheres, rigid, perfectly inflexible, and of an - adamantine hardnefs.: whether: this doétrine be true, or not, it is certain, that Water adts very differently, as a menftruum, according to its different. degrees of heat: confequently its heat is 4 point of the utmoft importance : with An Effay on Brewing. 458 with: regard to brewing, and muf be properly. varied .according to the drinefs and ‘nature of the Malt; to its. being. applied either in the firft or laft mafhes; and in’ proportion alfo to the time the beer is’ intended to be kept. To this end we muft have recourfe to the Thermometer, — as the only inftrument capable of numerically determining the: ‘power’ | of Heat or Fire. moa d, 7 Nutrition. cannot be carried ‘on without Water, though Water itfelf is not the matter of nourithment, 7 but only the vehicle. _ Water is as neceffary to fermenta- . tion as heat or air: the farmer who . ftacks his ha or corn before it is thorodghly “dri ied, foon experiences the 46 AnEfay.on Brewing. the terrible.effects.of t