Occupations > British wine-maker, and domestic brewer

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BREWING.
from being kept steadily up. This is found to be
the case if less than six bushels are employed I
find, among others, Professor Donovan is of my
opinion; for to quote his own words, “ I can
speak from actual and extensive experience, that
the fermentation of small quantities produces not
merely as good, but a far better beer, in point of
briskness, soundness, and body, than is obtained
by the usual methods in large breweries. I need
not indeed appeal to my own experience; the su¬
periority of home-brewed ales, when skilfully
managed, is well known; and although this may
be attributed by some partly to the finer portion
only of the malt being extracted during the mash¬
ing, yet it must be admitted, even by these per¬
sons, that the fermentation on the small scale is
at least as good as on the large. And if to this
admission we add the evidence in favour of the
small scale, founded on theoretical considerations,
a case is made out well worthy of the serious at¬
tention of the practical brewer.”
With these instructions, together with the infor¬
mation which I trust I have conveyed to him in
the preceding pages, the amateur operator has
an unerring guide to direct him in purchasing his
malt, and brewing from any gravity which he may
feel disposed to fix upon. If he adheres to the prin¬
ciples which have been developed and explained,
there can be no doubt that he will produce an ar-