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Hints on Fermentation

The fermentation of beer or ale is a very important part of the process of brewing. The quantity of extract obtained from the malt fine well in the cask. After the head is depends greatly upon the heat of the water skimmed off, a portion should then be taken used for mashing, and on the mashing process out, tried by the saccharometer, and noted; being properly conducted; but whether that and if it is not sufficiently fermented it should extract be rich or poor, the flavor of the beer be roused well up, and skimmed every two or ale, and its ultimate success in the cellar, hours until the required gravity is nearly atdepends upon the wort being properly and tained, when it should be watched with the sufficiently fermented in the tun and casks. greatest attention, and cleansed with a little salt and bean-flour, and any other flavoring ingredient may then be added, such as ground ginger, cardamom, caraway seeds, &c., and well mixed with it immediately it is reduced to the desired point.

Fermentation increases the heat and decreases the gravity of the wort, altering altogether its original character by a decomposition of its parts, or a conversion of its saccharine principle into alcohol, which gives to it that vinous pungency for which it is 867. The Acetous Fermentation may esteemed. If the fermentation is not carried arise from premature fermentation, through far enough, the abundant sweet principle of the mashing heat being taken too low, when it the wort will not be sufficiently changed to give it the necessary necessary vinous taste, and it will be sickly and and cloying, deficient of strength, and liable to become ropy. When the fermentation is carried too far in the tun, the vinous flavor is partly lost; and if still lower, the yeast becomes, as it were, fixed in it, from the ale or beer having lost its natural energy to throw it off, and it will have a flat, may commence in the tun, underback, or coolers. If in the mash tun, the wort will ferment very rapidly, and produce a large quantity of yeast; but of course the liquor will be soured, therefore less yeast will be required to ferment it. When the first mash is affected, all the subsequent ones will share the same fate, and no extra quantity of hops or boiling that may be given to it will stale, and disagreeable taste. Fretting (see restore it to a sound condition. It may also No. 757) then ensues in the cask, and from arise from the mashing heat being taken too being deficient of body it soon becomes sour, high. When this is the case, the fermentaunless speedily drunk. All beer for keeping tion is languid, the yeast head is very low, and should be fermented in the tun to about one- appears brown or fiery, accompanied with a fourth its original gravity, in a temperature hissing noise, and occasionally it will appear of the gyle not exceeding 70 degrees. Light- as if boiling. A larger quantity of yeast than er beer about one-third; but in no case usual is necessary to be added to wort of this should it be allowed to reach so far as one- description, to force the fermentation, and to half. In winter, the fermentation of weak discharge the yeast freely, in order that as little as possible may remain in the liquor, which would otherwise fret and become sour.

The acetous fermentation may also arise from premature fermentation, either in the underback or coolers; hence, fretting ensues, and the liquor continually generates acidity.