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A TREATISE ON
private brewing, the malt is generally bought ready
ground, for convenience sake. (See MALT.)
·
The
Jw:ps
should be those of the previous season,
and for general purposes those
grown
in this State
are preferable ; but when it is intended to be kept for
a long time, strictly prime western hops must be em–
ployed. The quan'tity of hops required to a given ·
measure of malt varies from
2
lbs. to
8
lbs. of the
former, to
1
quarter of the latter, according to the
nature of the brewing. For good strong beer,
4
lbs.
or
4l
lbs. is usually sufficient, but when the liquor
is very strong, and it is intended to be highly aro–
matic, and to be kept for a long period,
1
lb. of hops
may be used to every bushel of malt, or
8
lbs. to the
quarter. Mild porter has about
3
lbs. to the quarter,
and weak common beer
has
frequently only about
t
lb. hops to the bushel of malt.
A
portion of hops
is also frequently added to the finer sort of beer,
after it is casked, as we shall presently explain.
TM
wakr
should be
aeft
and
clear,
the
yeaat
8'1.IJeet
and
good,
and all the vessels and casks both
8'1.IJeet
and
ckan.
If
this be not the case, with the
latter especially, the best brewing in the world will
be useless.
Digitized
by