Occupations > British wine-maker, and domestic brewer

250
BREWING.
charometer; assuring him I shall not give him any
instruction but what is plain and practicable.
The modes and methods which I will recom¬
mend I have proved by different experiments, and
I doubt not but they will be found of utility to
families who brew their own ale, especially to far¬
mers, who generally superintend this part of do¬
mestic economy themselves.
Before proceeding farther, it is my intention to
lay down some practical rules, to give the brewer
an idea what quantity of ale and table-beer wort
he ought to draw from every bushel of the best
malt, and what gravity he may expect this wort
will give. It is almost impossible, however, to
convey to his mind a just conception of the way
by which he may judge of the value of his malt
before mashing; but as there are methods which
may safely be adopted to direct him in the pur¬
chasing of it, and which are invariably used by
brewers, I shall lay them before him.
Barley, when properly malted from good mate¬
rials, has a full round body, easily broken, and,
when broken, presents us a beautiful, soft, sweet,
white flour. The grain, when put into the mouth,
breaks freely, and has a sweet, mellow taste, and
the skins are very thin. On the contrary, if the
malt is not good, on biting it, it breaks hard and
flinty. It will be much heavier than the good
malt, which may be proved by putting a portion