The Art of Brewing, Teil 3

according acid added addition alcohol allowed appears attenuation barley barrel become beer bitter boiled bottom brewer brewing Burton called carried casks CHAPTER cleansing cold colour common consequence contains continued cooled coolers copper covered directions distillation drawn effect equal experiments extract fermentation five flavour four gallons give grain gravity half head heat hops hour inch increase infusion ingredients keep known leaving less liquor malt manner mash mash-tun matter means mentioned mixed mode nearly necessary never observed porter portion pounds practice preserved prevent produce proportion pure quantity quarter remains saccharine saccharometer Scotch shillings sides sort specific gravity spirits stand strength strong sufficient supposed surface taken taste termed tion turned twelve twenty usually weight whole worts yeast