The Theory And Practice Of Brewing Illustrated; Containing The Chemistry, History, And Right…

Paperback | October 12, 2012

byWilliam Littell Tizard

not yet rated|write a review
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. 1846 edition. Excerpt: ...susceptibility of fermentation, their colour, and their concomitant testimony. Their subsequent submission to the vinous fermentation proves that they possess an innate virtue, which they would have dispersed to the surrounding elements if left to pursue their natural course; and that under extreme coercion they hold together, and sturdily defy the power of boiling till they sacrifice their vitality in the resistance which they offer to the tyrannical sway of fire; therefore boiling is injurious, and excessive boiling is irrational. With respect to dome coppers, one London brewer, of great eminence in his profession, thinks that if worts were boiled, or more properly simmered, in vacua, at 160 or 170, similarly to the plan followed by sugar refiners, the mode would be preferable to the old system, as a means of preserving the aroma, and securing soundness; but if it could be done at so low a heat, we might thence infer that the whole secret lay in the act of ebullition, well knowing that it could not take place in an ordinary copper under a temperature of 212; yet the air-pump and dome could be dispensed with, if nothing more than commotion were necessary; because the heat could easily be kept up at 160 or 170, and a rouscr might be used, which would act within the wort like the flics of a churn, and thus keep the whole mass in motion; but the author is fully persuaded that such an expedient would not be productive of advantage, whether manual, pecuniary, or otherwise; because temperature is the agent, and not motion, except as regards the hop, the latter being the effect, but the former the cause, which is another instance of the error, common among superficial observers, of mistaking the one for the other. III. Improvement Of The...

Pricing and Purchase Info

$35.95

Out of stock online

From the Publisher

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. 1846 edition. Excerpt: ...susceptibility of fermentation, their colour, and their concomitant testimony. Their subsequent submission to t...

Format:PaperbackDimensions:170 pages, 9.69 × 7.44 × 0.36 inPublished:October 12, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217374484

ISBN - 13:9780217374484

Look for similar items by category:

Customer Reviews of The Theory And Practice Of Brewing Illustrated; Containing The Chemistry, History, And Right Application Of All Brewing Ingredients And Products ... A

Reviews