After three or four hours,
let it run out by the stick (putting new heated water upon the Malt, if you
please, for small Ale or Beer) into a Hogshead with the head out. There let
it stand till it begin to blink, and grow long like thin Syrup. If you let
it stay too long, and grow too thick, it will be sowre. Then put it again
into the Caldron, and boil it an hour or an hour and a half. Then put it
into a Woodden-vessel to cool, which will require near forty hours for a
hogshead. Then pour it off gently from the settling. This quantity (of a
hogshead) will require better then a quart of the best Ale-barm, which you
must put to it thus. Put it to about three quarts of wort, and stir it, to
make it work well. When the barm is risen quick scum it off to put to the
rest of the wort by degrees. The remaining Liquor (that is the three
quarts) will have drawn into it all the heavy dregs of the barm, and you
may put it to the Ale of the second running, but not to this. Put the barm,
you have scummed off (which will be at least a quart) to about two gallons
of the wort, and stir it to make that rise and work.
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