Chambers's encyclopaedia; a dictionary of universal knowledge for the people . in imparting tothe liquor a volatilefragrant aromatic oil,a bitter re si n, and alittle tannin. Thequantity of hops re-quired to be added de-pends inucli on thekind of B. which it isintended to b r e stronger the B. isto be, and above all,tlie more bitterness isrequired, the morehops must be added tothe boiler. In commonale or B., the quantityof hops does not ex-ceed 3 lb. to the quar-ter of malt; whilst inbitter-15., and especial-ly that intended forforeign countries, theamount of hops is 8lb. and upwards. Be
Chambers's encyclopaedia; a dictionary of universal knowledge for the people . in imparting tothe liquor a volatilefragrant aromatic oil,a bitter re si n, and alittle tannin. Thequantity of hops re-quired to be added de-pends inucli on thekind of B. which it isintended to b r e stronger the B. isto be, and above all,tlie more bitterness isrequired, the morehops must be added tothe boiler. In commonale or B., the quantityof hops does not ex-ceed 3 lb. to the quar-ter of malt; whilst inbitter-15., and especial-ly that intended forforeign countries, theamount of hops is 8lb. and upwards. Be-sides imparting to theworts the active con-stituents of the hop, J the boiling operation r»^;^^ serves other importantends. In the sweet-worts, there is a con-siderable quantity of nitrogenous matter, which is very liable topass into decomposition, and which, were it to do so, would de-stroy the beer. During the boiling, the excess of this nitrogen-ous matter separates as a flaky and stringy solid, called by thebrewer mucilage- The boiling is continued till the hops have. f- yielded their aromatic and bitter principles, and till the liquid has-been concentrated to the extent required by the brewer, and thenthe whole is run invo the hop-hack, a form of cistern which has a-false bottom composed of perfoi-ated iron plates (fig. 5.), admit-ting of tlie liquid worts percolating through, while all the muci-lage and other solid matters are retained on the uppir surface ofthis metallic sieve. 4tli, Cooling theworts.—As the liquor drains throughthe false bottom of the h0])-back, itis run on to the cooler or refrigerator(fig. 6), which, in size and a[ipcar-aiice, resembles the ordinary woodenfloor of a large room. The i)lanksarc so closely connected togetherthat the liquid cannot run through,and a wooden ledge, B, runs roundthe sides of the room, which is alsotight. The hot worts, which arespread to the depth of a few inchesover the floor, are very rajiidly cooleddown, by allowing a
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Keywords: ., bookcentury1800, bookdecade1880, bookidchamberssenc, bookyear1888
