The Theory and Practice of BrewingCombrune, Michael
Science
The Theory and Practice of Brewing
Combrune, Michael
Brewing
BOILING may thus be accounted for. The minute particles of fuel being
by fire detached from each other, and becoming themselves fire, pass
through the pores of the vessel, and mix with the fluid. These,
being perpetually in an active state, communicate their motion to the
water: hence arises, at first, a small intestine motion, and from a
continued action in the first cause, the effect is increased, and the
motion of the liquor continually accelerated; by degrees, it becomes
sensibly agitated, but the particles of the fire, acting chiefly on
the particles that compose the lowest surface of the water, give them
an impulse upwards, by rendering them specifically lighter, so as
to determine them to ascend, according to the laws of equilibrium.
Hence there is a constant flux of water from the bottom to the top
of the vessel, and reciprocally from the top to the bottom. This
appears to be the reason why water is hot at the top sooner than at
the bottom, and why an equal heat cannot be distributed through the
whole. The thermometer therefore can be of little service, to determine
immediately the degree of heat, especially in large vessels, on which
account it is better for brewers to heat a certain quantity just to
the act of boiling, and to temper it, by adding a sufficient quantity
of cold water. Boiling water is incapable of receiving any increase of
heat, though acted on by ever so great a fire, unless the atmosphere
becomes heavier, or the vapours of the water be confined. It occasions
the mercury to rise, according to Farenheit’s scale, to 212 degrees.
CHARR. A body is said to be charred when, by fire, its volatile or most
active parts are drove out; its coarse oils, by the same means, placed
chiefly on the external parts; and so deprived of color as to be quite
black.
CLEANSING is the act of removing the beer from the ton, where
it was first fermented, into the casks.
CLOUDY is an epithet joined to such beers, which, from the
violent heat given to the water that brewed them, are loaded with more
oils than can be attenuated by fermentation, and incorporated with
the water; from whence a muddy and grey oil is seen floating on the
surface of the liquor, though the body is often transparent; this oil
is frequently extracted in such quantity as to exceed the power of any
known menstruum.
COHESION is that action by which the particles of the same body adhere
together, as if they were but one.
COLD is a relative term in opposition to heat. Its greatest degree is
not known, and it is supposed that the colder a body is, the less is
the agitation of its internal parts.
COLOUR; a greater or less degree of heat causes different colours in
most bodies, and from a due observation of the colour of malt, we may
determine what degree of heat it has been impressed with.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account