The Theory and Practice of Brewing (4th ed)

The Theory and Practice of Brewing (4th ed)

FOURTH EDITION. THE THEORY AND PRACTICE OF BREWING ILLUSTRATED : _ CONTAINING THE CHEMISTRY, HISTORY, AND RIGHT APPLICATION OF ALL BREWING INGREDIENTS AND PRODUCTS; A FULL EXPOSITION OF THE NEWLY DISCOVERED PRINCIPLES OF CONVERSION AND EXTRACTION IN THE MASH-TUN; THE PHILOSOPHY OF CLIMATE, SEASON, AND SITE; CRITIQUES ON THE MODUS OPERANDI OF FERMENTATION, AND THE EFPECTUAL PREVENTION OF ACIDITY: Bang neo Practical Obserbations ON BREWING LONDON AND DUBLIN PORTER, EAST INDIA PALE ALE, EXPORT STOUT, &c. &e. BY W. L. TIZARD, = PROFESSOR OF BREWING, AND BREWERS’ ENGINEER, 12, MARK LANE, LONDON. . LONDON: SOLD BY THE AUTHOR, AND ALL BOOKSELLERS, 1857. . Le . > vo uf 7. aN e hoe hay 6, a? Row re Gaur OC Low ly LONDON : GILBERT AND RIVINGTON, PRINTERS, 8ST. JOHN’S SQUARE. BHS - Gift ef . The Heirs ef George C. Dempecy PREFACE FIRST EDITION. Tue Preface to a book, like the blue wort of a spent mash, is last drawn but least valuable, and commonly of doubtful service; or in plain technicality, instead of being the broaching of the subject, it constitutes the bunging up. In the present instance, the Author having stirred his oars to attemperate his few prefatory re- marks into the body of his introductory chapter, has here little prospectively to add; and must therefore content himself with two or three retrospective observa- tions, which rise upon him as a fob, to complete the ordinary anomaly of a pro-epilogue to his brewing drama. As his volume is of the magnitude by some considered bulky, though he trusts that he has not drawn a greater length than his grist required; and as he has imbibed the notion that a Book without an Index resembles a Vat-room without a Registry, he has added an append- age of that nature, as the concentrated essence of his work, and as a more comprehensive outline of its primary compounds than his Table of Contents can consistently supply. a2 lv PREFACE TO THE FIRST EDITION. As scarcely ever yet, since Van Helmont discovered fermentation, or Faust first exercised the art of printing, has a book been “ got up” without containing some of that indigestible husk or undigested amylin denominated ** errata ;” and as he is bound to confess, that with all the vigilance which himself, his amanuensis, and his printers, have individually and conjointly been enabled to command, certain blunders have unaccountably crept in, or in some of the instances have not crept out, he can here take seasonable opportunity to convert necessity into virtue, making the former his mucilage, the latter his saccharum, and the corrections the gelatin of his de- puration. Upon these, he is persuaded, his readers will oblige him by brewing.a little of that wonted patience and clemency which they are accustomed to extend to other authors under circumstances similarly unattenu- able. - The work has not been written with any idea of imi- tating popular style, or of competing for honour; for although it embraces a wide field of novelty, the principal aim has been to set forth utility and practicability, to illustrate old and new practice, as the purpose of its title implies, and to make all the newly discovered principles positively beneficial to the whole community. Many of the subjects which he has noticed, have already been treated upon by very able pens; but then, the demon- strations have been theoretical rather than practical, and therefore inconclusive; and besides, it is here as with other branches of the useful arts and sciences, that the errors of each generation must submit to correction by future experience ; old theories being better understood, old practices modified, and both improved and more PREFACE TO THE FIRST EDITION. v beneficially applied; while others have been introduced, in accordance with the dictates of advancing science and the progress of knowledge tempered with wisdom. The Author having therefore freely commented upon the productions of his predecessors generally, must leave his readers to judge of himself as they find him; for how far he has remedied the defects and extravagances of which he finds occasion to complain in others, must be left for their wisdom to decide in that manly way which befits the intelligence of a judicious community. He can assuredly assert that, though obliged to several for prompt and candid answers to his correspondence in point, he has not put himself under obligation which he is ashamed to acknowledge or unworthy to receive, and so far he has studiously endeavoured to avoid the sin of ingratitude: here he would do wrong not to notice the kindness of his Birmingham friend, who is the author of a * Philological Grammar,” and from the commence- ment of his undertaking assisted him to the close of the compilation ; and whose mathematical attainments have been highly appreciable. A desire to do critical justice without causticity, has also been a great object with him, in prosecuting which, he has taken the greatest freedom with the most responsible authorities, dealing with little matters in a small way; but in this bold attempt to grapple with giants, he may perhaps be found to have failed, though not through any deficiency in that literary skill and gist which distinguish the scholar from the smatterer, so much as through want of participation in the feelings of others; but by the consequences, with the following explanation, he is willing to abide, being aware, however, vi PREFACE TO THE FIRST EDITION. that animadversions upon a work professedly technical, are not within the range of some men’s province, not- withstanding their pretensions. So far as he has been enabled to judge of the publica- tions brought out on the subject of Brewing, they, in general, who have written theoretically, without a com- petent practical knowledge, have as often been designedly led astray by the mis-statements of the practical men whom they have consulted, as by their personal igno- rance of the art and practice. Another class of writers, possessing neither theory nor practice, have merely dressed up the opinions of others in their own verbiage, or have garbled them by a twisted misunderstanding or misinterpretation of their true import; and too fre- quently they have adopted the precise words of others, without deigning to acknowledge the obligation or the fact; so that from one or other of these causes, the brewery has derived no great deal of benefit from books ; though “Each might his several province well command, Would all but stoop to what they understand.” On the other hand, the few works that have emanated from practitioners, are deficient of scientific theories and popular deductions, or the most valuable parts of their evident knowledge have been studiously withheld from the publications, and consequently from the public, and made obtainable only by private communication ; so that in either case, something of ignorance or imposition, presumption or finesse, exists and betrays itself :—but, there are a few exceptions. Lastly, among the writers of brewing treatises must be enumerated a class who overrate the value of their PREFACE TO THE FIRST EDITION. vii ideas and scientific pretensions, and who delight to soar above their less fortunate brethren, by demanding a price as the value of their understanding, such as none but persons in affluence can afford to give: here is a deficiency of philanthropy or an excess of avarice in the individual, which distinguishes him from the race of authors, much in the way that a pagan nabob would single himself out from a herd of common Christians. To which of these classes the present Author belongs, he is not aware: perhaps not to any of them, because his wish has been to leave nothing unproved which the sacrifice of time, or capital, or health, or favour, could bring to bear; and this must be the veritable apology for his prolixity. He has occasionally indulged in a brief poetical flight of other men’s fancy, and has backed it by his own ; but he has given it merely as a cheering ray in the midst of a wet subject, where it has seemed to require a pause by way of relief; like a pinch of snuff, or a gust of fresh air to a traveller in a desert. Having, too, en passant, described the properties, and elearly and fully explained the nature, of each of his inventions, and having so minutely detailed the most im- portant views entertained by others in both the practical and the scientific world; little more can be expected from him than to lay down his pen and reflect; but he has yet a trifle to add. The idea of a new book, espe- cially if a large one, though very startling to a reluctant schoolboy, is not so to the'man who has been schooled to read and meditate, teach and be taught. As regards brewing, nothing but the absolute renunciation of malt and hops can, in the ideas of some whose capacity is narrow, require further interference in authorship ; for viii PREFACE TO THE FIRST EDITION. they have, say they, as many “brewing books” as will fill a wheelbarrow ; and what is a book to them but a book? He flatters himself, nevertheless, that he has accommodated that class of bibliopolists, by showing to them the real possibility and practicability of dispensing with malt, hops, and barm,—all three ;—and has only to refer them to pages 28, 203, and 356; for though malting is an useful preparatory process, it does not follow by any means, that such process is a sine qud non. Look, for instance, at Ham’s system of brewing from potatoes, and of employing the pauper children in the workhouses to grate and prepare the fecula, (Ham, pp. 74-6,) an idea which, by the way, the writer pre- sumes, must be exceedingly grateful to the sensitive and lively feelings of Her Majesty’s Poor Law Commis- sioners. In showing what is practicable as one thing, and what is profitable as another, he has been seriously anxious to recommend such alterations as are useful, whether the inventions be his own or not; for as science advances, new interest in literary and mechanical productions is constantly excited and perpetuated; and perhaps it is this fact, aided, probably, by a little curiosity, that must account for the rapid sale of the present work, rather than any real and intrinsic merit which it possesses. Thus encouraged, however, he makes his preparations for a second edition, and while he thanks his present subscribers, he hopes and imagines, with some little confidence, that if the work does not exactly merit their approbation in every respect, it will not produce dis- appointment or dissatisfaction in the mind of any of them. EEE EEE IEE — into —_ a arta arn aaa | PREFACE TO THE SECOND EDITION. SussEquentTLy to the appearance of his former edition, the Author has been accused of having introduced tech- nicalities and chemistry into his work, and he considers the charge to be somewhat oddly preferred ; for, with regard to the former section of it, he is at a loss to conceive how a technical undertaking can satisfy, when deprived of its technical diction ; for it must naturally resemble beer from which the alcohol has been ab- stracted, the one being thereby rendered too stale for the reader, the other too insipid for the drinker, and both altogether lifeless and dull. Again is the promised volume of the magnitude by many thought bulky; for though it contains less of quotation, and many of the minor and less practical observations contained in his maiden. production are here omitted, much new, curious, and valuable matter will be found herein, which an appeal to his Index, as an analysis of facts and observations, will fully testify ; and it must be evident that many of the subjects cannot be curtailed without spoliation; and with respect to compilement, the writer trusts that the ample scope x PREFACE TO THE SECOND EDITION. which he has afforded to the merits of others in dis- playing the novelties of their several inventions, where in coincidence with his own views, will exonerate him from the grievous tax of concealed plagiarism on the sinister hand, and from the galling burden of self- conceit and egotistical gratulation on the other, and in some measure atone for the protracted appearance of his pages. Indeed, some small items enumerated in his prospectus have, on more maturely weighing them, been purposely omitted, among which, in particular, is “bottling ;” a subject too devoid of art or interest to deserve any peculiar attention. Compensation for these trivial omissions is amply made in the new matter which is inserted gratuitously, and without prior notice. With regard to chemistry, which some pronounce to be “too scientific for practical men,” the Author must beg to dissent in his explicit opinion from any doctrine so vaguely inconsistent. In all spheres and stations of life individuals may be encountered, the ability of whose thought and action is not competent to qualify them for the post they are intended to occupy, some of whom bask as securely in the connivance of interested friend- ship and undue patronage, as others will thrive through the indifference or ignorance of their principals; and to such as these does science appear as criminal as its attainment is formidable. Many operative brewers, some of them in a few of the largest town establishments, even now ridicule and despise the idea of chemistry being in any way con- nected with the art of brewing. Such instances of misapplication in men’s services are but melancholy sub- terfuges, inasmuch as they act injuriously and unjustly PREFACE TO THE SECOND EDITION. xi on a better class, by excluding them from offices for which their superior talent exclusively befits them ; and besides, this reckless mode of appropriation per- petuates vain bigotry and an enormous waste of pro- perty, all of which the enlightened and cultivated mind would studiously avoid; and thus the progress of the useful arts is impeded, and their promoters are un- generously maligned by a dark spirit which knows not the limited range of its own chaotic capacity. Better far would it be for business, were such obstructors re- turned to the wash-house, or transferred to some other more congenial vocation, than be allowed to deceive and injure their employers and the public, and continue to misrepresent and deride their superiors, merely be- cause “‘ their capacity is too limited to understand one- half” of that which is addressed to them for their own good. Surely brewers ought not to be less intellectual than farmers. Let those who are self-sufficient enough to scorn the idea of the necessity of chemical improvement run through a few modern books, subscribe to a periodi- cal or two, attend a series of lectures on agriculture, read the farmers’ newspapers, peruse the “ Journal,” _ &e., visit their public halls and reading-rooms, inspect their newly invented machines and implements, their improved and scientifically arranged homesteads, well- tilled lands, and luxuriant crops; and if then their own convictions do not cause them to blush, they must really be unaccountable creatures. Let such reflect that the time has long since arrived when it is neces- sary that mere manures should be analysed, and their components minutely advertised, to enable the husband- xii PREFACE TO THE SECOND EDITION. man to purchase according to his especial purposes ; for nothing but his newly acquired and inestimable knowledge could ensure the right application of any particular compost, to suit it to the nature of the soil and of the seed to be sown within it. That person must be most obdurately deficient in judgment who cannot, after such free enquiry, pronounce science to be a pro- gressive vehicle, and that, too, the most powerful ever introduced to civilization. The universal and important application of chemistry must ere long force itself upon the convicted minds of the people, and, through their instrumentality, upon the attention of government, till within the course of a very few generations this branch of the sciences will, with others, be cultivated as gene- rally by all classes as writing and arithmetic now are ; indeed, a youth’s education is not at present considered complete without some smattering of the art. The precarious state of the Author's health, and the expediency of personally superintending the erection of his patent machinery in various places, have caused some little delay in the bringing out of this edition; but he imagines that the appearance of his smaller work, the “Voice from the Mash-tun,” in the com- mencement of the past summer, relieved the anxiety of some of his friends respecting the success of that im- portant feature of his solicitude, and obtained for him the patience of others, for which he hereby thanks them ; and he hopes that this plain statement of cir- cumstances, unavoidably true, will appease any appre- hension of their censure which he may have entertained. On other topics to which his original preface referred, he will now be silent. As an author, he is fairly before PREFACE TO THE SECOND EDITION. xiii the world ; and as an inventor, he knows the range to which his principles have been carried into action ; but in neither capacity has he any desire to be bombastic. If his apparatus are accurate and their results steady, and if he continues to be honoured by the testimonials of first-rate men in his profession, the issue will be suffi- cient within itself to supersede the use of boasting on his own part. His object from the first and throughout, has been to make himself useful to society by means of new discoveries calculated to benefit the community at large, and to commit his errors in thought or practice to correction by future experience and improvement ; being well assured, that as his theories become old, his practical operations will be modified by the wisdom and skill of others, and both will be bettered accord- ingly, as the progress of knowledge follows the dictates of expanding art, befitting the intelligence of a judicious world, brightened by gradual cultivation. With this prospect he has recommended such alterations as are useful, attainable, and profitable, whether his own or not, in order to posite a step in the staircase of literary advancement, to be repaired or reconstructed as new interests in scientific or mechanical productions become excited and perpetuated. For the edification of young beginners, a copious Lexicon has been appended on derivative principles ; and the tables which were composed for the first edition have been carefully revised, most of them remodelled, and several new ones added, on the presumption that they are truly serviceable ; and the analyses and specific gravities of bodies, which are of the first consequence in practice, have been reconsidered and compared with the Xiv PREFACE TO THE SECOND EDITION. expressions deduced by the highest and most recent standard authorities, and adjusted accordingly. Saccha- rine juice, in particular, a substance long held in doubt and dispute, has claimed much of the Author's vigilant attention; and his conclusion has been deliberately formed, and can scarcely be deemed extravagant, when it is admitted that a cubic foot of sugar-loaf, which is not a perfectly compact solid, has been determined to weigh 1606 ounces; which countervails all arguments which would fix solid saccharum at any lower ratio; and surely it cannot be unreasonable, were more perfect proofs wanting, to allow an increase of 19 for complete | densification. This being all that is requisite to be advanced in reference to particulars, he reposes his generalities, with some degree of confidence, in the hands of his impartial readers, thanking them for their attention, and his subscribers for their patronage and good opinion. PREFACE TO THE THIRD EDITION. Noraine can be more gratifying to an author who seriously values his own reputation, than to be under- stood and appreciated, and to see his works pass through the market with a cheerful and steady sale; particularly when he is and ever has been determined to rely more on his own performances than upon high patronage and special privilege, and to seek his reward in the sound judgment of practical, discerning men: how greatly, then, must the writer of the present trea- tise value the estimation in which his former editions were held by a judicious portion of his professional brethren in town and country, amongst whom he has the satisfactory pleasure to enumerate a full third of the fraternity at large, many of them occupying com- parative eminence in the trade, and enjoying deserved popularity in the ranks and paths of society! In short, the encouragement which he has experienced from time to time, has induced him, on each renewal of his occasion, to bring forth, as Oliver Goldsmith expresses it, his “best dish” for the edification of his admiring and obliging friends; for the plain deed of xvi. PREFACE TO THE THIRD EDITION. having sold his first impression of five hundred copies within six months from the dawn of publication, and his second edition, consisting of five hundred more, “in the space of three years; besides finding a great number of his third five hundred bespoke before the day of its maturity has arrived, enables him to look back upon his undertaking with a degree of mental pride and gratitude. Thus situated, and contemplating upon a demand which advances with considerably more celerity than in the preceding instances, he cannot in justice apply any other than his best skill and judgment to render the work as serviceable as his utmost ability can accomplish. The Author would, therefore, as some token of his desire to impart a degree of toleration to his labours, have his readers to perceive, that in each republication he has not confined himself to a mere revisal of his former sentiments, or to a hurried recapitulation of his thoughts, for the purpose of giving a new spur to a subject which had exhausted his energies in the original compilement of its matter, as is much too commonly the practice of book-makers, who are am- bitious to build their fame upon the number of nominal editions which they can palm into public view. Such a course would be quite inconsistent with the doctrine of perfect mashes, thorough transmutations, and entire gyles, which he has sought to establish on the abolition of inimical sparges and returns, and the supplantation of that tendency to acidity and staleness to which the working-up of old goods must decidedly contribute. Hence, in the preparation of his second imprint, PREFACE TO THE THIRD EDITION, xvii upwards of two hundred pages of the first were re- moved, and more than three hundred pages of new matter were introduced; inasmuch as experience had brought many things into his view which, in his first essay, he had neither contemplated nor conceived ; and, assuredly, an ample notice of modern improve- ments must at all times afford a greater degree of interest than the repetition of quotations from the opinions of predecessors, however wisely and eloquently they may have emanated. Upon the same principle the present edition has likewise been devised and arranged, though with some- what fewer innovations, yet with a greater measure of concentration, and a fuller consolidation of ideas. He has, therefore, expunged some copious references to the ingenious productions of others, which he formerly gave for their benefit, in total disregard of any personal advantage to himself, but, on the contrary, at con- siderable expense in the promulgation of that which did not individually concern him. Exercising, then, his own reason, and relying on long experience and perseverance as bases of superior knowledge, he trusts that the volume now produced will be found to contain much additional information that may be willingly received and usefully employed. He has substituted some new matter of considerable consequence to himself and others, and especially to those who do not object to be guided by his argu- ments, and by the facts which he adduces: these, in the main, are such as necessarily and naturally arise to a person who is constantly accumulating a know- ledge of his subject, through a daily increased con- a xviii PREFACE TO THE THIRD EDITION. nexion, and a watchful solicitude over the object in pursuit. The whole work has been most carefully revised and corrected, both hy the Author and by other competent parties under his instruction, with as much vigilance as time would permit; his time and mind being now almost perpetually engaged in practical business, either in his manufactory at home, or in super- intending the erection and operation of new Steam Plants in various parts of the United Kingdom. Adverting to this subject with all the sincerity he is capable of entertaining, he may perhaps be par- . doned for having taken opportunity to remark, in common with other observers, that the rapid pace at which the progress of invention moves forward, and the manifold and important changes wrought in the various departments of our mechanical powers, whether adapted to internal commerce, or to foreign and divergent intercourse, are truly surprising to all who attentively meditate upon their wonderful effects; and in few branches of industrial art has the influence of modernization proceeded more spiritedly of late years than in the management of the Brewery, where the steam engine is busily sweeping into oblivion the manual exercise of the oar, and is fast superseding the horse-wheel of former exploit in engineering; and where steam, as a vehicle of caloric, has found em- ployment, to the expulsion of the furnace, and the abandonment of the dome copper, and almost to the renunciation of coppers of all descriptions, until these utensils have become nearly as scarce in the order- book as the stage-waggons and post-coaches upon the public roads, which delighted our ancestors by the PREFACE TO THE THIRD EDITION. xix easy and expeditious mode of transit they afforded ; so that costly purchases, expensive erections, money- eating repairs, and pursé-exhausting labour, are much diminished in respectable establishments, through the all but universal sovereignty of the mighty giant Steam. Even if the Author’s exertions had not at all assisted in effecting this revolution, as he is per- suaded that they have, he might still safely con- gratulate his patrons on the suppression of a grievous evil, whether his share in the compensation had been liberal or circumscribed, and equal to their generosity or not. At all events, be his auspices stimulative or restrictive, he enjoys the credit of having worked hard and well with due independence, earnest zeal, and a consciousness of having acted right in his endeavour to found a new circle of practice in a very important profession, upon principles that are now recognized by the reflective. and studious portion of its members. In so doing, he does not hesitate to acknowledge the sacrifice of a comfortable fortane, together with many years of deep anxiety and laborious toil; and if his reward has been Jess productive in a pecuniary sense than a combination of circumstances once led him to anticipate, any disappointment which he may think himself entitled to feel is considerably mitigated in the heartfelt assurance that he has fear- lessly and stedfastly performed the duty of his voca- tion, and has received the encomia and approbation of intelligent and well-informed men of all classes and professions, possessing a capacity to estimate literature and science according to their merits and imper- fections. a 2 = PREFACE TO THE FOURTH EDITION. In presenting to the public a new edition of this work, the Author, for the information of those who may now become acquainted with it for the first time, appends hereto the Prefaces which accompanied its three former editions. He has only to add that the present edition has been carefully revised and corrected, under the guidance of maturer judgment, and that it embodies the results of much additional experience. It has been pruned of some exuberant leaves and branches, for which have been substituted a few engraftings of novel character, which add to its originality, and are evidences of its progressive spirit. An invaluable addition has recently been made to the brewing plant. Lengthened investigations, and a long series of experiments, on the part of the Author, have resulted in the invention of a philosophical process, which,—by means of the simplest contrivance imaginable, namely, the floating skimmer, or “ OctupLe” appara- tus, a description of which is given at page 412,—unites PREFACE TO THE FOURTH EDITION. xxi all the advantages, and avoids or remedies all the defects of all the usual methods of fermenting and cleansing. To the description of this process, and also to the new “ Brewers’ Rererrory,” which is appended to this volume, the Author earnestly directs the reader’s attention. Youthful members of the brewing community are sometimes disappointed by finding that original treatises, like the present, do not give particular directions re- specting every process and stage of the production of all kinds of malt beverage. Experienced men, however, know that so much depends upon taste, construction of plant, natural and local peculiarities, and other consi- derations of equal importance, that it would be impos- sible to frame any correct rule of the kind alluded to which would hold good in all cases, and which would not be more likely to mislead than to assist. The truth of this remark is illustrated throughout the following work, and especially at pages 131, 273, 480, and 511. In the present case, moreover, to have attempted to give such rules would have been foreign to the Author's design, and out of accordance with the title of his work. This treatise originated in the invention of the steam brewing plant, particularly that part of it known as the “Masuinc AtTTEempeRATOR,” of the merits of which machine the most satisfactory proof possible is afforded by the fact that pale-ale brewers repeat their orders for it, and prefer it before all other machines, in consequence of its fulfilling all the inventor ascribed to it, without discolouring the worts, or endangering their soundness, calamitous results which are inevitable when stationary steam-pipes, whether placed inside or outside xxii PREFACE TO THE FOURTH EDITION. the mash-tun, are used, and when the delicately nur- turing worts are alternately heated and cooled, jumbled about, and pumped from place to place, during their saccharine conversion. Each successive edition has announced some other novelty, either in mechanical invention or manipulation, but though all those have won the complete approval, alike of the best practical brewers and the highest theo- retical authorities, none of them are of greater value than the cleansing apparatus, called the “ OcturtE,” to which the reader’s attention has been directed, and the addition of a description of which constitutes the special peculiarity of this, the Fourth, edition of “ Taz Turory AND Practice or Brewine ILLustRATED.” CONTENTS. CHAPTER II. Ingredients . 2. 1 2 2 ee ew TU. Malting . 2. 1. 2 2 2 2 we ew TV. Water. 2. 1 2 2 6 we tw ew _V. Mashing 2. 2 2 2 1 1 ee ee VI. Sparging . 2 2 2 2 ee ew ew VII. Saccharometry . . . . «1. 2 2 e VIII, Hopp . 1. 1 1 ee ee ew ew XI. Refrigeration. . . 2. 2 6 2 2 © XII. Ferments . . 2. 2 1 2 2 ee XIII. Rapid Fermentation . . . 2. 1... XIV. Gentle Fermentation . . . . . . | XV. Fermenting places . . . . 2... XVI. Alcohol 2. . 2 2 1. 2 2 2 ww XVIII. Exports . 2. 1. 6. 2 2 6 ee we APPENDIX .. 2. 2. 2 2 © o © PAGES . 1—22 - 23—58 - 59—102 - 1083—128 - 129—160 - 170—178 « 179—209 - 210—242 + 243—268 - 269—284 - 285—310 - 311—340 - 341—356 - 357—369 . 370—389 - 390—416 - 417—448 - 449—462 - 463—483 - 484— 498 - 499—5038 THE THEORY AND PRACTICE OF BREWING. CHAPTER I. INTRODUCTION — PRACTICAL BENEFITS—-OLD NOTIONS--HISTORY OF BREWING-—— CURIOUS CUSTOMS-—— DERIVATIONS AND CRITICAL RE« MARKS — DISCOVERY OF DIASTASE-——-SCHEMES AND FAILURES ~— REMEDY SUGGESTED. Soton, the Athenian lawgiver, who was one of the seven sages or wise men of Greece, taught his disciples the prudent maxim, ‘“ Know thyself;” and truly wise are they who know how to adopt his dictum, and adapt it to their own individual circumstances; for, as Peri- ander, another of those venerable seers, says, “ With industry, nothing is impossible.” With these impres- sions stamped upon the imagination, we may also bear in mind the words of our own countryman, the im- mortal and philosophical Locke, who observes, in his Essay on the Human Understanding, that though “no man is under necessity to know every thing, yet, they that have particular callings ought to understand them.” Sentiments of this nature deserve the utmost regard ; and hence it is that the author and compiler of this B 2 INTRODOCTION. treatise, excited by a desire to pursue a task enjoined by the inspiring manifestation of courageous zeal, and having his mind stamped with deep impressions, re- ceived within the course of twenty-five years, during which he has been practically and extensively occupied in the superintendence of Breweries, has studiously endeavoured to possess himself of adequate ability to fulfil his engagements, and to impart practical and rational information to others. How far his efforts have been successful, the following pages are intended to show, especially to such as may be disposed to doubt the reality of that share of public approbation which already has arisen from his exertions. Her Majesty having granted him her Royal Letters Patent, for the introduction of his several inventions to facilitate and improve the Art of Brewing; he calls the attention of society, and especially of Ale and Porter Brewers, Distillers, and Vinegar Makers, to the various instruments that he has invented and successfully introduced, and that constitute, in the opinion of those who work them, a series of machines, implements, and utensils, of the greatest possible benefit to THE TRADE; and he sees the necessity of upholding his Patent-right by protecting all who favour him with their orders; and of detailing, for general instruction and public satisfaction, the principles that he has acted upon in accomplishing the means by which each respec- tive portion of his apparatus completes the purpose that he has had in view while attending to its especial department in the establishment. Many sleeping part- ners and young practical brewers, may require necessary information to a certain extent; and the opinions of more experienced men following the “copper side,” backed by the doctrines of chemists of standard cele- brity in the scientific world, may be of real service to THE PATENT. 3 others, whilst they are acceptable to him as corrobora- tive evidence of the utility of his system, now completely teduced to practice through the completeness of the mechanism which sustains it. For his own part, the testimonials which he has attached to his former editions, added to his own knowledge of the quantity and quality of extract produced by his own machinery . under his own eye, and by others who employ it, com- pletely convince him of its extraordinary powers; and no other guarantee is wanting firmly to determine his own mind to continue and extend the principles that he has wrought out. Still all demonstration is, useless, unless it be power- ful enough to displace hastily-formed prejudices, or to remove from the conviction the effects of former and weaker evidence. The remark has been made, that practice without theory is like music without notes ; and it is the discord and confusion of ideas that is now sought to be rectified in the Brewery: consequently the task, however arduous, must, and the author flatters himself. that it does, accord with correct principles, which require to be kept in harmonious order. Although his apparatus and its effect are open to inspection and inquiry, wherever erected, and though he might content himself by reference to the several establishments where it is at work, for a clear com- prehension of its merits, (and such a short course might, in @ pecuniary sense, afford immediate and ample satis- faction to some inquirers,) yet, in a state of society like the present, when philosophy and trading enter- prise travel rapidly round and through the land, and when the demand for scientific aid is loud and peremp- tory throughout every branch of the arts and manu- factures, the act of withholding theoretical and usefut information from a thirsty world, would be as criminal B 2 4 INTRODUCTION. as the publication in darker days was dangerous; and were the exposition of the wonderful merits of the lately detected substance called piastasx the sole motive for the present author’s intrusion on a read- ing and thinking community; that alone, as a means to an important end, would lead him to the task of fully and fairly developing its properties to the Brewer, whose trade, as a science, is but in its infancy, though there were Brewers in Solon’s day, 2400 years before the present critical generation sprang into activity. Many are forward enough to observe, and perhaps to contend, that the ideas of persons who have written on this old subject cannot be new; and the doctrine is good as far as it goes; but new men have novel notions —perhaps not altogether founded on any that have had - prior circulation. Another well-received opinion, because anciently held as a good dogma, was, that though all things may change, nothing is new; which is equivalent to saying, that a man never wears a new coat. A few brief questions will settle the absurdity. Is the patent Hot Masher new? Can the invention for which it was granted be otherwise than new? Are its purposes unchanged from old practice? Is Diastase a new dis- covery! Is a lymphine fermentation in wort an old theory, or any portion of one? Is the transmutation of mucilage into beneficial and pure saccharine matter new! Is the conversion of starch, hordein, and hops, by steam, and the salvation of the essential oils, new? Is the desideratum of a constant temperature new in practice? Is an additional saving of 5, 10, or 15 per cent. new? These are points for examination and re- flection, notwithstanding the saying which has existed from time immemorial, that “any old woman can brew ;” which is no argument to the purpose; for so HISTORY OF BREWING. 5 could the Armenian matrons, in their little way, before Socrates was born. Still, however, dames can brew; though when we meet with thousands (not to say millions) of barrels of beer quite unfit for drinking, we do not thence conclude that every old woman is fit to brew, and much less that the generality of such women can brew perfectly, or at all advantageously. Few old women are chemists; fewer chemists are brewers; and fewer still are the brewers who, by at- tention to chemical transformations and. chemical con- stituents, have been able to increase the quantity of the useful extract from malt, and to reject the errors, both in theory and in practice, that eventually reduce the labour of the old-woman brewer to futility and loss. Gr. Olvog (Oinos), Lat. vinum, Eng. wine, and Kof@- vog (Krithinos), hordearius, barleyan, from the root Kol@n (Krithee), hordeum, barley, are the two words used by Zenophon, who died 8.c. 359. Dr. Thomson, who refers to the Euterpe of Herodotus, c. 77, for the above account of the Egyptians, adds, that, “in the time of Tacitus, whose treatise on the manners of the Germans (de Moribus Germanorum, c. 23) was written about the end of the first century of the Christian era, beer was the common drink of the Germans. Pliny (Nat. Hist. lib. xxii. c. 25) mentions beer as employed in Spain, under the names of caslia and ceria, and in Gau