BEER.
Fermentation Table — continued.
115
Otigina] Gravity of
lbs. per Biinel of
Specific Gravity of
Lbs. per Barrel of
Attenuation, or Sac-
the Worts.
Siiccliaiiue Matter.
the Ale.
Saccharine Matter.
charum decomposed.
1-1025
95-93
1-0420
38-42
0-600
1-0978
91-56
1-0307
27-00
0-705
1-0956
89-37
1-0358
32-19
0-640
M130
105-82
1-0352
31-87
0-661
M092
102-187
1-0302
26-75
0-605
M171
110-00
1-0400
36-25
0-669
1-1030
96-40
1-0271
23-42
0-757
1-0660
61-25
1-0214
17-80
0-709
The second column here does not represent, I believe, the solid extract, but the pastyuxtract obtained as the basis of Mr. Allen’s saccharometer, and therefore each of itsnumbers is somewhat too high. The last column, also, must be in some measure erro-n . e °us, on account of the quantity of acohol dissipated during the process of fermenta-Wn- It must be likewise incorrect, because the density due to the saccharine matterj * be partly counteracted, by the effect of the alcohol present in the fermented liquor.. fact, the attenuation does not correspond to the strength of the wort; being greatest*» the third brewing, and smallest in the first. The quantity of yeast for the above alerewings in the table was, upon an average, one gallon for 108 gallons; but it variedVlt h its quality, and with the state of the weather, which, when warm, permits muchess to be used with propriety.
t he good quality of the malt, and the right management of the mashing, may be tested.the quantity of saccharine matter contained in the successively drawn worts. Withlo IS v *6w, an aliquot portion of each of them should be evaporated by a safety-bath heat0 j. a yearly concrete consistence, and then mixed with twice its volume of strong spiritwine. The truly saccharine substance will be dissolved, while the starch and othergli e F s will be separaied; after which the proportions of each may be determined byration and evaporation. Or an equally correct, and much more expeditious method ofj ITln S st the same result would be, after agitating the viscid extract with the alcoholth 3 ta ^ ? lass cylinder, to allow the insoluble fecula to subside, and then to determinewh‘ ^ ec '^ c gravity of the supernatant liquid by a hydrometer. The additional densityr . Ihe alcohol has acquired will indicate the quantity of malt sugar w-hich it hasEs f ' U ']vr '^ le following table, constructed by me, at the request of Henry Warburton,will ' 5 1 ’ ^’’ chairman of the Molasses Committee of the House of Commons in 18.30,Sra' Sllow Ihe brewer the principle of this important inquiry. It exhibits the quantity inferpnt j Vei ?hf °f sugar requisite to raise the specific gravity of a gallon of spirit of dif-t densities to the gravity of water = 1-000 :
, lisguisin™ I ^t < ^* ate P ur P°se °f this table was to show the effect of saccharine matter ina similar^- w l 11 ! 6861106 or amount of alcohol in the weak feints of the distiller. Buthoi of 0-»2 - m *ght easily be constructed, in which, taking a uniform quantity of alco-the increase’ f exam P le > the quantity of sugar in any wort-extract would be shown byweight of th°* s P ec ^ c gravity which the alcohol received from agitation with a certainthe principle of inspissated to a nearly solid consistence by a safety-pan, made onbeing 1000 ?r ■ P at ent sugar-pan. (See Sugar.) Thus, the normal quantities■extract, the fmi? rneasures of alcohol, and 100 grains by weight of inspissated masli-Per cent, of trulv° meter '™ r 'hl at once indicate, by help of the table, first, the quantityPresent in it. 5 sac charine matter, and next, by subtraction, that of farinaceous matter
errangemenfrifThe uT* *? ens ^ s °f a S re <it Brewery. — Figs. 103 and 104 represent thewhich, however : t m e , i'* s an, l machinery in a porter brewery on the largest scale ; infiinary as t 0 the’nlar, USt observed that the elevation fig. 103 is in a great degree ima-P ne upon which it is taken; but the different vessels are arranged so as
Specific. Gravity ofSpirit.
0-9950-9900-9850-9800-9750-9700-9650-9600-9550-950
Grains ; Weight of Sugar in theGallon Imperial.
980
1- 890
2- 800
3- 710
4- 690
5- 600
6- 650
7- 070
8- 400
9- 310