Occupations > British wine-maker, and domestic brewer

BREWING FROM
not keep unless it is boiled for a considerable time.
Some absolutely boil their worts for three hours,
•whereas from sixty to seventy minutes are quite
sufficient for worts of any strength, if they are
boiled rapidly. They generally also put the whole
of their hops into the copper at once. This I
have found to be a bad plan, for by boiling long
they lose a great part of their fine aromatic fla¬
vour—a flavour which ought to incorporate itself
with the wort.
By putting one-half of the hops into the worts
at first, and allowing them to boil for thirty-five
or forty minutes, by which time, if the worts boil
quickly, they will be broken, and then adding the
other half of the hops, the goodness of the former
quantity is extracted, and the aromatic flavour of
the latter retained, the remaining good being pre¬
served for the benefit of the second wort. By
adopting this mode of boiling the hops, I have
found the flavour of the ale to be much more de¬
licate than when all the hops are put in at first and
boiled the whole time; for in this case they impart
to it a coarse and disagreeably bitter flavour. The
hops also are more valuable for the second wort.
Before, however, the wort is put into the cop¬
per, the quantity is ascertained to be eighty-two
gallons; namely, forty gallons of the first extrac¬
tion, and forty-two gallons from the seven sparges,
of six gallons each. The gravity is next ascer-