The Brewer. A Familiar Treatise on the Art of Brewing, with Special Directions for the Manufacture of Pale Ale & Bitter Beer ... New EditionWilliam R. Loftus; Simpkin&Marshall, 1867 - 173 pages |
Common terms and phrases
alcohol allowed amount attenuation average barley barrels of wort become bitter beer boiling bottles brewers brewing bulk bushel carbonic acid cask cleansing color coolers cooling corks degree diastase dissolved Ditto Ditto ditto effect employed enamelled tube extract fermentation flavor gallons gluten grain Grav gravity per barrel grist gyle gyle-tun heat hops Hydrometer inches indication instrument isinglass kiln lime liquid LOFTUS'S mash liquor mash-tun materials matter metal mild ale necessary operation ordinary original gravity pale ale pale malt pint pipes porter brewing portion Post free pound practice present produce proportion quarter of malt remain requisite roasted malt saccharine Saccharo Saccharometer sample scale second wort Slide Rule soluble sparging specific gravity Spirits starch stillion stout strength sufficient sugar surface table beer temperature Thermometer tion underback vats vessel W. R. LOFTUS weight Wine wort copper yeast