Brewers of Table-Beer

Retail Brewers under the Act 5th ) Geo. IV., c. 54 J

The usual limits of the wort of strong ale in this country may be stated at from 60 to 120 pounds per barrel, or from the specific gravity 1-064 to 1-11275 at the temperature of 60°. The highest-priced ales also are not always the strongest, because the price depends in a great measure on the reputation of the brewer. The fermentation of ale is not carried far ; and the consequence is, that a considerable portion of the saccharine matter still remains in the liquid, apparently unaltered. By means of the infusion of nutgalls, too, traces of starch may be still detected in strong ale, even after it has been kept for some time in bottles. The following table exhibits the original strength of the wort before the fermentation began, and likewise the diminution of specific gravity produced by the fermentation, or the attenuation, as this diminution is termed by brewers and distillers.

No arbitrary rule, however, can be laid down for the attenuation of the wort during the process of fermentation, as that must depend on the views of the brewer. Within the last five years, the Edinburgh brewers have not carried the attenuation of their ales, especially of that made to be used as draught, so far dow,n as formerly. But, in all cases, regard must be had to the time the ale is intended to be kept, and the season of the year.

Original Specific Gravity of the Wort.

Lbs. per Barrel of Saccharine Matter in it.

: Specific ' Gravity of the Alé.

Lbs. per Barrel of Saccharine Matter in it.

Attenuation or proportion of Saccharine Matter decomposed.

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