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Brewing Utensils

These utensils in a small way (say for a hogshead, or 54 gallons of beer), will consist of a copper capable of containing about 70 gallons; and if the brick edge at the top is made sloping, and of the water for the first mash should be 1780 Fahr.; for the second, 182°. Pale and amber mixed, or pale malt approaching to amber, 172 for the first mash; second, 178°. All amber, the first 170°; second, 176°. For very brown, or brown malt, such as is used covered with lead, it will prevent any waste for porter, 154° for the first; second, 164°. of the wort in the boiling. A mash tub, with When hard water is used, the heat in each a false bottom about 3 inches above the other case should be about 20 less. An equal porbottom, bored full of small holes, to prevent tion of pale, amber, and brown, or half pale the malt stopping up the hole of the faucet. and half brown-first heat, 100°; second, In many cases, for the sake of economy, an 166°. The time for the standing of the mash old worn-out birch-broom is cleaned and is from an hour and a half to two hours. In fastened before the hole of the faucet; and the summer months the mash should not others again have two pieces of wood nailed stand so long by a quarter of an hour as it together, and bored full of holes, which is does in the winter. Heat the water in the fitted to the side of the tub, so as to cover copper to the required degree by Fahrenheit's the hole of the faucet. Any one of these thermometer. In taking the heat in the copcontrivances is to prevent the malt or grains per, if it is too hot, add cold liquor to bring it from flowing out with the wort, which would to the desired degree; but be careful to stir spoil its transparency. The tub must be suffi- the hot and cold well together and mix it inciently large to hold 10 or 12 bushels of malt, timately, because the cold water, being heavwith plenty of room for mashing or stirring. An underback, to receive the wort from the mash tub. An oar, or rudder, to stir up the malt in the mash tub. Two or three coolers. ier than the Lot, sinks to the bottom. The heat of the water being now reduced to the proper degree in the tun, the malt must be stirred in gradually. It is best for one person These should be broad and flat, that the wort to throw it in whilst another mixes it well may cool quickly; for if the wort is too long and thoroughly by means of the car, so that cooling, it is likely to become sour in the there may be no lumps or clots of malt left coolers. These should also be raised a little in it. The remainder of the water should be at one end, that the wort may be run off at added by degrees, as the mash becomes too the lower end without being disturbed or stiff to stir, until the whole is used. Reserve shaken, and also that the sediment which falls about 1/2 bushel of the malt to throw over the down may not be again mixed with the wort. top when the mashing is finished. Cover the A fermenting tun. The mash-tub, when top of the tun with malt-sacks or cloths, to emptied of the grains, will also serve for this keep in the heat, and let it stand the required purpose. Casks, and oak stands for the casks time. Turn the tap partially, to allow the and tubs to be placed on. The whole of these wort to run out slowly, and draw off some in articles should be of a suitable size with the a pail or bucket. As the first running will copper, which the cooper will always regulate, or in proportion to the quantity intended to be brewed.