scald the finger, always
remembering to draw off the second mash somewhat hotter than the first.
The water being thus brought to a proper temperature by the addition of
cold water, lade it out of the copper over the malt till it becomes
thoroughly wet, stirring it well to prevent the malt from clotting. When
the water is poured on too hot, it sets the malt, and closes the body of
the grain, instead of opening it so as to dissolve in the liquor. Cover
up the mash tub close to compress the steam, and prevent the liquid from
evaporating. Let the wort stand an hour and a half or two hours after
mashing, and then let the liquor run off into a vessel prepared to
receive it. If at first it runs thick and discoloured, draw off a
pailful or two, and pour it back again into the mash tub till it runs
clear. In summer it will be necessary to put a few hops into the vessel
which receives the liquor out of the mash tub, to prevent its turning
sour, which the heat of the weather will sometimes endanger. Let the
second mash run out as before, and let the liquor stand an hour and a
half, but never let the malt be dry: keep lading fresh liquor over it
till the quantity of wort to be obtained is extracted, always allowing
for waste in the boiling. The next consideration is boiling the wort
when obtained. The first copperful must be boiled an hour; and whilst
boiling, add the ingredients specified above, in the second estimate.
The hops are now to be boiled in the wort, but are to be carefully
strained from the first wort, in order to be boiled again in the second.
Eight pounds is the common proportion to a quarter of malt; but in
summer the quantity must be varied from eight to twelve pounds,
according to the heat of the atmosphere. After the wort has boiled an
hour, lade it out of the copper and cool it. In summer it should be
quite cold before it is set to work; in winter it should be kept till a
slight degree of warmth is perceptible by the finger. When properly
cooled set it to work, by adding yeast in proportion to the quantity. If
considerable, and if wanted to work quick, add from one to two gallons.
Porter requires to be brought forward quicker than other malt liquor:
let it work till it comes to a good deep head, then cleanse it by adding
the ginger. The liquor is now fit for tunning: fill the barrels full,
and let the yeast work out, adding fresh liquor to fill them up till
they have done working. Now bung the barrels, but keep a