The Theory and Practice of Brewing

Of the disposition of the Worts when turned out of the Copper, the thickness they should be laid at in the Backs to cool, and the heat they should retain for fermentation, under...

Before I enter upon the practical, and indeed most important, part of this work, it will not be improper to give a distinct, though general, view of the different parts it is to...

of grist 3,42 3 ----- 10,26 4° for effervescence. 7 effervescing degree 1° for hard corns for malt at 130 3° for new malt hot ----- (see table page 292.) -- 8° to be deduced 17,...