The last four brewings, in which the quantity of

The last four brewings, in which the quantity of yeast added was smaller than in the first six, took place during the month of May, when the heat is apt tq make the fermentation run to excess. The variation in the quantity, so conspicuous in the first six brewings, is partly to be ascribed to differences in the goodness of the yeast, but chiefly to the carelessness and want of method which distinguished the brewer in question beyond any one we ever met. But we have taken his quantities to shew, that differences in the quantity of yeast are not material; for all t\e preceding brewings, except the first, furnished very good ale. The wort in the first brewing had been cooled too much; the consequence was, that it fermented very badly, and finally ran into acidity.

Soon after the yeast has been mixed with the wort, an intestine motion begins to appear in the liquid; air-bubbles separate from it, and a froth collects slowly upon the surface. This froth is of a yellowish-grey colour. At first it has the appearance of cream; but in a few days it collects in considerable quantities, especially if the weather be warm. At the same time the temperature of the wort increases, and a very considerable quantity of carbonic acid gas is given out by it. The increase of temperature which takes place during the fermenting of ale may be stated, at an average, to amount to 12° or 15°. Sometimes it amounts to 20°, and sometimes does not exceed 5°. But in such cases there is generally some fault in the skill of the brewer.

But the following table, exhibiting the highest temperatures of different ales during their fermentation, will satisfy the reader of these changes of temperature better than any general explanation:

Quantity of Wort fermented in two Tuns, in Barrels.

Date at which it was let into the Fermenting-Tuns.

Temperature at thnt time.

Temperature when at the highest point of Fermentation.

Date at which this Temperature took place.

Strength of Wort when let into Fermenting-Tuns, in lbs. per Barrel.

Quantity of Yeast added, in Gallons.

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