And so likewise the Yeast or Barm that you work
your Drink with, must be well consider'd, or a good Brewing may be spoil'd
by that alone; and be sure that be always provided before you begin
Brewing, for your Wort will not stay for it.
In some remote Places from Towns it is practised to dip Whisks into Yeast,
and beat it well, and so hang up the Whisks with the Yeast in them to dry;
and if there is no Brewing till two Months afterwards, the beating and
stirring one of these Whisks in New Wort, will raise a Working or
Fermentation in it. It is a Rule that all Drink should be work'd well in
the Tun, or Keel, before it be put in the Vessel, for else it will not
easily grow fine. Some follow the Rule of beating down the Yeast pretty
often while it is in the Tun, and keep it there working for two or three
Days, observing to put it in the Vessel just when the Yeast begins to fall.
This Drink is commonly very fine; whereas that, which is put into the
Vessel quickly after 'tis brew'd, will not be fine in many Months.
We may yet observe, that with relation to the Season for brewing of Drink
for keeping, if the Cellars are subject to the Heat of the Sun, or warm
Summer Air, it is best to brew in _October_, that the Drink may have time
to digest before the warm Season comes on: And if Cellars are inclinable to
Damps, and to receive Water, the best time is to brew in _March_, and I
know some experienced Brewers, who always chuse the brewing of Pale Malt in
_March_, and the Brown in _October_; for they guess that the Pale Malt,
being made with a lesser degree of Fire than the other, wants the Summer
Season to ripen in; and so on the contrary, the Brown having had a larger
share of the Fire to dry it, is more capable of defending itself against
the Cold of the Winter-Season.
Pages:
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68