,a ,,treatise ,,on ,,the ,,brewing ,,of 
,,beer1 c4 c4   ,a ,saving of ,twenty   
per ,cent4  ,a ,,treatise ,,on ,,the    
,,brewing ,,of ,,beer1  ,,wherein ,,is  
,,proved  ,that one ,bushel of ,malt    
will produce a ,gallon of ,beer more    
than another ,bushel of an equal        
,strength1 although both ,malts be made 
of one ,sort or ,species of ,barley4    
,in this work will be found some        
profitable and necessary directions to  
,maltsters4  ,improvements in the       
,brew-house1 and ,brewing ,utensils4    
,showing the cause what makes hard and  
sour ,beer4  ,directions for preventing 
,beer from becoming sour or foxed1 even 
if used in the warmest ,season4  ,,also 
,directions in what ,state to cleanse   
the ,beer1 so as to have it fine without
 using any art or device whatsoever2 and
 for the ,management of the ,beer in the
 ,cellar4  ,some ,observations in the   
,choice of ,,hops2  ,proving that they  
are useful after they have been used in 
brewing4  ,the different ,experiments   

are from ,twenty ,years ,practice4   ,by
 ,e4 ,,hughes4   -- ,some very useful   
and necessary directions to the         
,publican who retails ,common ,brewer's 
,beer4  ,,second ,,edition4  ,,uxbridge3
  ,,printed ,,for ,,the ,,author1 ,,and 
,,sold ,,by ,t4 ,,lake4 ,,sold ,,also   
,,by ,e4 ,,newbery1 ,,st4 ,,paul',s     
,,church ,,yard1 ,,london1 ,,and ,,all  
,,booksellers ,,in ,,town ,,or          
,,country4  #agif4     ,,preface4   ,the
 first edition of this treatise met with
 encouragement enough to flatter me that
 ,i had left no room to improve it3 but1
 encouraged by the satisfaction my      
friends was pleased to express of its   
utility to the public1 ,i have been     
induced to make every improvement ,i    
could collect4  ,before ,i presumed to  
offer this small treatise to the public1
 the different modes and methods1 here  
recommended1 ,i have proved by different
 experiments1 which ,i flatter myself   
will be found of utility1 particularly  
to private families1 especially farmers1

 because their servants have very little
 knowlege of brewing1 their time being  
so much employed in other business1 and 
so frequently are they changing their   
employ that they are rendered incapable 
of being competent in brewing4 ,i do not
 presume to dictate to those who are    
proficients2 but it must be acknowleged 
that good malt is frequently marred in  
brewing by persons who have very little 
or no knowlege of brewing1 and ,i       
flatter myself that by a perusal of this
 treatise it will enable them to be more
 competent in making the best of the    
malt intrusted to their care1 to the    
greater satisfaction and benefit of     
their employers4  ,waters having a great
 predominance in brewing1 ,i have given 
directions in the choice and improvement
 of them4  ,the improvements in the     
brewing utensils will be attended with  
some expence1 but the utility arising   
therefrom will soon make amends4  ,i    
have taken the liberty to admonish the  
retailer of common brewer's beer1       

because1 from their inattention in      
managing the beer after it comes into   
their stock or possession1 the blame1 if
 any1 is imputed to the brewer but ,i am
 fully convinced to the contrary1 from  
the almost daily practice of the common 
brewer1 and their malt being of the     
first quality1 as country brewers       
generally make their own malt1 and that 
from the best barley1 together with the 
conveniency of their utensils1 enables  
them to have the advantage of most      
private families that brew their own    
beer2 therefore it principally depends  
on the conduct of the publican as to the
 quality of the beer1 after it comes    
into his stock1 or possession4  ,i have 
taken the liberty to give some          
directions in the choice of malt1 not   
that ,i mean to challenge the maltster1 
or give him directions in the management
 of his corn1 except in the drying4 ,i  
presume if malt is not attended to on   
the kiln and perfectly sound dried1 it  
never will produce good and wholesome   

beer4  ,e4 ,,hughes4  ,sep4 #c1 #agif4  
,a ,,treatise4   ,on ,waters4   ,waters 
differ in their quality1 that is to say1
 in extracting the goodness from the    
,malt2 it is1 therefore1 very necessary 
for every one who professes the brewing 
of ,beer1 to be well acquainted with the
 nature and quality of the ,water he    
brews with2 for as the quality of the   
water is1 so depends the brewing of     
beer4 ,i am fully persuaded that waters 
so differ in quality1 they will very    
much add or diminish the quantity and   
quality of the beer4  ,well ,waters     
ought not to be used only in cases of   
necessity1 when waters of a softer      
quality cannot be procured3 the well    
water should be pumped into tubs1 or any
 convenient vessel that is clean and    
sweet4 ,it is a custom with many to fill
 the copper a day or two1 and sometimes 
longer1 before they begin the operation 
of brewing1 but this ,i strongly forbid2
 for a liquid cannot be too short a time
 in the copper1 except it is in a       

boiling state2 my reasons for this ,i   
shall point out in another part of this 
treatise4 ,i would recommend fresh bran 
to be put into the well water whilst in 
the tubs1 and now and then give it a    
stir1 this will cause a sort of         
fermentation1 and will likewise soften  
the water4  ,the time for keeping water 
in the tubs must depend upon the season 
of the year3 if in winter1 or moderate  
cool weather1 a week will not be too    
long2 but if in summer1 two days will be
 sufficient4  ,spring or ,river ,water  
is far preferable to ,well ,water1 but  
river or spring waters differ very much 
in their softness1 and that which will  
lather best with soap is a convincing   
proof1 and is to be prefered for        
brewing2 for1  ,first1--,it will leave  
the grains dryer than well water of a   
harsher quality4  ,secondly1--,the beer 
will come to a quicker fermentation in  
the tun2 and1  ,thirdly1--,it will also 
fine itself much sooner in the cask1    
than if brewed from well water4  ,rain  

,water1 such as runs off tiled roofs1   
is1 undoubtedly1 to be prefered before  
well or river water in brewing1 being of
 a simple and soft nature4  ,there is   
one very great object to the interest of
 the brewer2--,beer1 brewed with rain or
 river water1 will be stronger than beer
 brewed with well water from an equal   
quantity of ,malt1 because it will have 
a freer access to the ,malt2 and1 as ,i 
said before1 it will leave the grains   
much dryer than well water1 which is    
convincing1 the dryer the grains are1   
the better will be the beer4  ,many     
persons very much prefer ,pond ,waters1 
such that are frequently disturbed by   
horses and other cattle1 which generally
 causes it to be in a thick muddy state2
 but the sediments of this thick muddy  
water must be found prejudicial2 for    
when the wort is emptied out of the     
cooling tubs into the working tun1 or   
running from the coolers into the tun1 a
 part of the sediment1 from the foulness
 of the water1 will follow the wort into

 the tun1 consequently the yeast will be
 in a foul state and cannot be of that  
utility in baking1 as though the brewing
 had been from pure clean water4  ,there
 is a great difficulty often happens in 
making beer come to a fermentation in   
the tun2 this1 ,i verily believe1 is    
principally owing to the hardness of the
 water it is brewed with4   ,some       
,observations on the ,grinding of ,malt4
  ,much depends on the grinding of      
,malt4 ,many people give directions to  
have their malt ground small1 having an 
idea that the water will mix itself     
with1 and have a more free access to it1
 than when ground in a more coarser     
state2 but this idea is very erroneous4 
,malt should be only broke in the ,mill1
 that is1 if possible1 every corn should
 be only bruised2 malt ground in this   
manner will discharge the wort in a fine
 state throughout the whole brewing4  ,i
 have known many persons neglect giving 
orders for their malt till the day      
before they intend to brew2 but malt    

should be ground four or five days1 or a
 week would not be too long for brown   
malt1 but great care must be taken to   
keep it in a dry place4  ,malt1 ground a
 reasonable time before it is used1     
loses the heat which it receives in     
grinding1 and reduces it to a soft and  
mellow state2 it will receive the water 
more freely1 and a greater quantity of  
wort may be made than if it was brewed  
immediately after it was ground4 ,the   
beer will also work much better in the  
tun and in less time become fit for use 
than if brewed as soon as it comes from 
the mill4 ,this is proved by good       
housekeepers1 who have their wheat      
ground two or three days before they use
 it2 for by losing the heat it receives 
from the mill in grinding1 the flour    
will be lighter1 and receive the yeast  
and water more freely1 than if used     
immediately from the mill4  ,brewing is 
generally left to the care of servants1 
particularly in farm houses1 who        
frequently have at the same time other  

business to perform1 which too          
frequently causes the brewing to be     
neglected1 particularly in its first    
stage4 ,the mash in this first stage    
determines the whole of the brewing1 for
 the malt ought to be well mixed up with
 the water1 which will cause some time  
and labour2 therefore the person        
employed in brewing should not1 on that 
day1 have any other business to perform1
 so as to engross any time or attention 
from the brewing1 for any part neglected
 may mar the whole1 which is too        
frequently the case4   ,improvements in 
the ,mash ,tun4  ,mash ,tuns should have
 false bottoms1 to take up as occasion  
may require2--they should be about two  
inches clear of the fixed bottom1 with  
holes therein1 about a sixth part of an 
inch in diameter4 ,the false bottom     
answers two good purposes2              
,first1--,you may be more expeditious in
 mashing1 by having a free access to all
 parts of the mash tun1 which1 with a   
tap vase or some such like instrument   

being in the mash tun1 will impede the  
stirring of the mash1 therefore some    
part of the malt will not be mixed with 
the water4  ,secondly1--,the false      
bottom will drain the grains dryer than 
the tap vase1 and in the fixed bottom   
there will be a sediment left1 which1   
with one bottom only1 would have passed 
through the tap vase1 and a part of it  
accompanied the wort down into the tun4 
,this will answer another good purpose2 
for the sediment not accompanying the   
wort into the copper1 it will want less 
boiling1 as it will break sooner and    
fine itself4      ,note4 ,where the     
false bottom is used the tap must spend 
through a cock at the bottom of the tun4
 ,the holes in the false     bottom may 
be about three or four inches distance  
from each other4  ,fail not to boil your
 water six or eight minutes1 then let it
 into the mash tun2 if time will permit1
 do not put your malt in for mashing    
till the steam has escaped and you can  
see your face in the water2 but if time 

will not admit of this1 add about one   
gallon of cold water to eighteen gallons
 of hot4 ,whilst you put your malt into 
the tun1 let a person stir it to prevent
 its clotting1 then well mash it1 and   
let the mash stand two hours at least4  
,the second mash need not stand so long 
as the first4 ,if convenient1 always    
make use of hot water for your small    
beer1 for by boiling the water a few    
minutes it will soften it1 and will     
cause it to have a more free access to  
the malt1 and the wort will require less
 boiling4   ,boiling of the ,worts4     
,many brewers boil their worts from one 
to two hours2 this is very much         
practised in private families2--a great 
part of the time the wort is in a       
simmering state the fire perhaps is not 
attended to1 the person who has the care
 of the brewing is1 as ,i said before1  
frequently employed in some other       
business1 therefore this very material  
part is neglected3 ,as soon as the wort 
is in the copper it should be made to   

boil as quick as possible1 and a brisk  
fire should be kept under the copper to 
cause the wort to boil as fast as       
possible1 for fast boiling will cause   
the wort to break and fine itself much  
sooner than it would if kept in a slow  
boiling state4 ,thirty or forty minutes 
will be sufficient to boil ale1 and one 
hour if strong beer4 ,this quick boiling
 will cause a saving of one gallon in   
twenty1 at least1 which must be         
acknowleged a great advantage1          
considering the present high price of   
malt4  ,i will presume to say there will
 be a saving in the wood or coal by     
boiling the wort1 as is commonly said1 a
 gallop1 when it rises itself           
considerably above the copper4  ,the    
copper should have a curve made of wood1
 fixed round the brim1 to prevent the   
wort from being spilt when boiling2 or  
the copper should be so hung1 with a    
sheet of lead fixed round the brim in a 
sloping position1 that when the wort is 
hastily boiling1 it would fall on the   

lead and immediately return into the    
copper1 therefore it would prevent the  
wort from wasting or boiling over4      
,cooling of the ,worts4  ,as soon as the
 wort is out of the copper the next     
thing is to get the heat out as soon as 
possible1 and to get it in a state for  
fermentation4 ,most private brewers1 and
 many victuallers1 separate their worts 
into tubs1 bowls1 pans1 c4 for cooling2 
,i have seen wort in no less than twelve
 or sixteen different utensils2 worts   
being of a sticky quality1 it must be   
acknowleged that a loss is sustained by 
having the wort in so many utensils1 and
 also very inconvenient to pour the wort
 from the tubs and pans into the working
 tun2 for in each of the before         
mentioned utensils will be a sediment1  
which too frequently follows the wort   
into the working tun4  ,now to prevent  
the use of all these small utensils1 a  
brew-house1 though ever so small1 will  
admit of two coolers being erected2 for 
two coolers will take up nearly the same

 room in the brew-house as if only one  
were to be erected2 for one cooler      
should be nearly underneath the other1  
so that the second cooler may receive   
the wort from the first4 ,care must be  
taken in fixing the coolers1 so as to   
admit the working tun underneath the    
coolers1 to receive the wort3 but this  
need not be consulted where there is a  
conveniency to convey the worts and work
 them in the cellar4      ,note4 ,a     
victualler is compelled by law not to   
alter the     position of his coolers   
without giving notice to the excise     
officer2--now private families have the 
advantage1--they may have     their     
coolers fixed in the brew-house1 or to  
lay on trestles1 and     move them to   
any part1 as occasion may require4  ,the
 size of the coolers must so correspond 
with the quantity of malt brewed1 that  
in warm weather the worts do not exceed 
two inches in depth in the coolers2 for 
in summer brewing the heat cannot too   
soon escape from the worts2 and this is 

the evil--not having a conveniency to   
separate the worts in a thin state1 the 
brewer has not been able to get the heat
 out1--he has let the wort down into the
 working tun in a warm state1 which has 
often brought on the fox1 in a short    
time became sour1 and rendered unfit for
 drinking4  ,the reader will observe    
that brewing in warm weather ought to be
 avoided as much as possible2 for the   
coolers or tubs in warm weather being in
 a very dry state1 and the worts being a
 long time cooling1 that1 at least1 one 
gallon in forty will exhaust itself4  ,i
 shall point out one more improvement   
for cooling the worts more              
expeditiously3 ,in many brew-houses     
there is no conveniency1 when the worts 
come out of the copper1 for the steam to
 escape out of the brew-house1 but will 
continue for a time in a thick cloudy   
state1 to the great detriment of the    
worts3--to remedy this1 ,i would        
recommend flap shutters to be erected in
 as many parts of the brew-house as     

convenient1 and the building will admit2
 the flap shutters will permit the steam
 to escape and very rapidly cool the    
worts4 ,these shutters are as convenient
 in the winter1 or when the weather is  
moderately cool1 for they are so        
contrived that you may set them to what 
centre you please4  ,from these         
improvements the brewing will be more   
expeditiously performed1 as the worts   
will1 of course1 from this conveniency1 
much sooner make way for the small beer1
 and totally prevent its being left in  
the copper all night1 which is too often
 practised1 to the injury of those who  
drink it1 as it will not be fine1 but   
remain in a thick wey colour1 which is  
owing to its being in the copper too    
long1 and not being kept in a boiling   
state2 for if a copper has been in use  
twenty years it will at times shew      
symtoms of the verdigrease1 which is a  
sufficient voucher that the wort cannot 
be too short a time in the copper1      
except when boiling4  ,coolers will last

 many years without repairing2 when1 on 
the contrary1 cooling tubs1 c4 are      
frequently out of repair1 and are as    
lumber1 being of little or no use1      
except when used in brewing4  ,from the 
before mentioned improvements you will  
always finish your brewing before a late
 hour at night1 which will enable you to
 pay the more attention to the worts in 
the tuns1 c4  ,care should be taken to  
keep the brewing utensils as clean and  
as sweet as those used in a dairy2 for  
without cleanliness it is impossible to 
have your beer in a good and wholesome  
state4  ,the copper should be cleaned   
after each brewing1 as it will keep it  
bright2 when it is used but seldom1 and 
in wet or damp weather1 the verdigrease 
will appear1 but care should be taken to
 examine and clean it1 previous to the  
warier's being put in for brewing4  ,it 
often happens1 where the mash tun is not
 used for a working tun1 the grains are 
left in the mash tun till the next      
morning1 they will then be in a sour    

state2 therefore the tun should be      
scalded before the next brewing4 ,if in 
very warm weather1 some quick lime1 that
 is1 lime not slacked1 will be          
necessary1 by adding some water to      
dissolve it to the same consistence as  
used for a white-wash2 then with a mop  
or brush wet the tun with the lime like 
unto white-washing2 after the lime has  
been on about a day it may be washed    
off4  ,much care should be taken to keep
 the coolers and working tuns in a clean
 state1 by frequently scalding2 it will 
be necessary in warm weather to lime the
 coolers and working tuns2--this is an  
excellent remedy where the coolers and  
tuns are tinged with the fox1 as also a 
preventative against that fulsome       
complaint4 ,experience will inform you  
that the use of lime is excellent in    
cleaning the utensils4  ,when you soak  
the coolers1 c4 previous to brewing1 add
 some lime to the water1 as it will     
search and purge the joints of the      
coolers and tubs1 by cleaning them from 

disagreeable smells4  ,particular       
attention should be paid to the cooling 
of the worts1 by having coolers as      
before mentioned4 ,you may let your     
worts down into the tun as quick or as  
slow as you please and as the season may
 require2 in very cold weather it should
 go down into the tun from the cooler by
 a good stream1 as the worts require to 
go down into the tun in a warm state1   
particularly when there is but a small  
quantity brewed4 ,in summer brewing your
 worts will require to go down into the 
tun in a cold state2 however it will be 
much the best for them to be cold than  
too warm1 therefore you should set the  
cock or plug to discharge the worts from
 the coolers into the tun but slow and  
dribbling2 for by going down slowly it  
will prevent a hasty fermentation1 and  
consequently will have the good effect  
to prevent your tun of beer from being  
foxed2 therefore it must be allowed to  
be convenient and necessary to have     
coolers erected1 as the worts will go   

down into the tun in almost one regular 
degree of heat4  ,on the contrary1 when 
worts are cooled in tubs1 pans1 c4 they 
are emptied into the working tun in     
different degrees of heat1 one after    
another2 perhaps in some of these       
cooling tubs or pans the worts are two  
or three inches in depth2 in others1 six
 or seven inches2 therefore the worts   
will be of different degrees of heat1   
and by having part of the worts let down
 into the tun much warmer than those    
already down1 and which1 perhaps1 are in
 a fermentation1 those worts will1 of   
course1 cause a fermentation too        
hastily1--will frequently cause the tun 
of beer to be foxed1 and will always be 
in a heavy state1 for the yeast will not
 separate itself from the beer2 this    
renders the coolers more necessary and  
convenient4   ,attending the ,working   
,tun4  ,attention should be paid to the 
beer when in the tun4 ,it is a custom   
with many brewers to put their yeast for
 that brewing into the tun at one time3 

,i will prove that practice to be very  
erroneous2 for by adding the quantity of
 yeast you intend to use at one time1   
may cause a fermentation too hastily1   
and then you have no remedy4 ,you should
 feed your tun with yeast by adding a   
little at a time1 as occasion may       
require1 for by so doing you will always
 be master of your tun of beer1 by      
having it in what state of fermentation 
you please2 as the quality of malt and  
waters differ1 it will require more or  
less yeast to ferment it1 and by adding 
the yeast at different times you will be
 enabled to form such a judgment as     
never to over-yeast your tun4 ,every    
time you add more yeast you should stir 
your beer with a bowl or bucket4        
,cleansing4  ,it is a practice with many
 people to keep their beer in the tun   
from four to six days2 by that time the 
yeast will fall to the bottom of the    
tun1 and the beer will be in a flat1    
dead state2 it will always be heady     
beer1 being kept so long before it is   

cleansed2 it will not be inclined to    
work in the casks1 nor will it drink    
with a pleasant1 lively taste4 ,there is
 no coming at any exact time1 with      
respect to hours1 when your beer will be
 ready to cleanse1 therefore this must  
be done by attention1 in frequently     
examining when your beer is at its full 
head of working1 or what is commonly    
said1 rather inclined to go back2 when  
it is in that state it should be        
cleansed immediately4 ,this1 ,i say1    
should be attended to1 notwithstanding  
it should happen at twelve o'clock at   
night2 for this is the evil1 by         
neglecting the proper time to cleanse   
your beer it will not be able to fine   
itself in the casks1 and then some      
device must be used to fine it1 which is
 too often injurious to the beer4   ,a  
very necessary ,caution4  ,it is a      
common practice1 when casks are scalded 
or cleansed1 to expose them to the sun  
and wind to dry1 and there leave them   
till the time of cleansing1 then they   

are placed in the cellar1 c4 and the    
beer immediately cleansed into them2    
when the sun1 in warm weather1 has      
penetrated through the wood and become  
so warm that you cannot conveniently lay
 your hand upon them2 this is often done
 unthinkingly1 but the casks being thus 
heated by the sun causes the beer to    
work too hastily2 after all the care and
 pains before taken1 it here receives a 
material injury1 by having1 as may be   
said1 undergone a second fermentation1  
and will reduce its strength by working 
too hastily out of the casks1 and very  
probably may be the cause of its not    
being soft and pleasant2 however1 care  
should be taken to get your casks       
perfectly dry1 previous to the cleansing
 into them2 in hot weather place them in
 the cellar1 c4 some time before you    
have occasion to cleanse your beer into 
them4  ,attention should be paid in     
keeping your casks filled up after      
cleansing1 to enable the yeast to       
discharge itself from the beer1 for by  

so doing there will be the greater      
probability of your beer being fine2 if 
the casks are not kept filled up when   
working1 the yeast cannot discharge     
itself from the beer1 which1 in change  
of weather1 will be purging and hissing 
in the casks1 and will cause it to be   
harsh and unpleasant2 this is the       
principal cause why we have so many     
muddy ales4 ,attending your beer when   
working1 by filling up the casks1 will  
be found to be of the greatest utility1 
as you will have no occasion to use any 
device to fine your beer1 which will    
only attend to adulteration4   ,small   
,beer4  ,as ,i said before1 small beer  
is too frequently neglected1 because the
 master or mistress of a family drink   
but a small quantity of it4 ,i verily   
believe there would be less good small  
beer consumed in a family of servants   
and workmen1 than if it were inferior   
and bad in its quality4 ,it may be      
thought strange by adding the name of   
good to small beer1 but it must be      

acknowleged that there is a great       
disparity in the quality of ales1 and   
why not in small beer2 on the one hand1 
it certainly depends on what length you 
draw from quantity of malt4  ,small beer
 should be let down into the tun much   
warmer than ale2 and as soon as it shews
 an inclination to work it should be    
cleansed2 it will then work well in the 
casks1 and will have a quick1 lively    
taste4 ,small beer1 not having a        
sufficient strength1 cannot support a   
long fermentation in the tun3 for if it 
is worked cold1 and left too long in the
 tun1 it will drink flat and unpleasant4
  ,now1 as ,i said before1 there will be
 no more good small beer consumed in a  
family1 than if it were ever so bad2 for
 when a workman or servant has occasion 
for a pot of small beer1 if bad1 he     
will1 perhaps1 drink a part of it1 and  
throw the remainder away1 and1 very     
likely1 carelessly leave the cock       
dropping1 in order to get rid of such a 
bad commodity the sooner4 ,now1 on the  

other hand1 if the small beer was good1 
the consumers would take care to leave  
the cock1 c4 secure1 well knowing they  
should not have a better substitute4    
,cleanliness in the ,cellar4  ,care     
should be taken to keep the cellar      
clean1 7especially those who are        
situated near the south aspect2 or      
shallow1 where the sun has any power17  
by scraping the yeast from the          
bung-holes of the casks2 else in warm   
weather it will smell offensive1 and    
insects will breed therein1 which must  
be injurious to the beer1 if the        
bung-holes are open4  ,the dropping of  
the cock1 tap tubs1 c4 will cause       
fulsome smells in the cellar1 which     
frequently require to be washed down2   
for washing and cleaning your cellar    
often1 will keep your beer in a cool    
state1 and will be the means of         
preventing mild ale from becoming stale4
  ,put some hops into your ale and small
 beer casks a few days before you want  
to tap them for use2 even those hops    

that have already been used in brewing  
will be found serviceable in fining your
 beer1 and will not cause it to be too  
bitter1 but will prevent your small beer
 from becoming sour4 ,notwithstanding   
their being used in brewing1 they will  
be found by experience to be very       
serviceable for the purpose before      
mentioned4 ,another advantage will      
arise1 they will serve the use of fresh 
hops1 which1 when dear1 will be found to
 be a considerable saving4      ,note4  
,they are recommended for beer that is  
for present     drinking1 as they cannot
 be expected to be sufficient for beer  
intended for a long standing4  ,another 
advantage will be found when a length of
 ale is brewed1 and no small beer made1 
the hops will then be found of greater  
utility1 as they will contain the same  
quality as the ale they were brewed     
with2 consequently the ale and small    
beer they are put into will receive a   
greater advantage therefrom4  ,this may 
not seem consistent1 as mild ales and   

small beer seldom have any hops put into
 the casks2 but when a cask of beer is a
 considerable time at tap1 it will      
certainly want something to feed on2    
this is one cause why small beer        
generally turns sour when it is nearly  
out2 now by using the before mentioned  
hops it will be found to be a           
considerable remedy to prevent both mild
 ales and small beer from being hard and
 unpleasant4  ,the reader will observe1 
these hops having performed their duty1 
they are of no expense1 only the trouble
 of putting them into the casks4 ,the   
small beer must derive a considerable   
advantage from those hops when a guile  
of ale was only brewed from them4 ,take 
care to put them into the casks as soon 
as they are cold1 for by being too long 
exposed to the air they will lose their 
virtue4  ,i should not have said so much
 concerning small beer1 but the price of
 malt is so considerably advanced1 to   
what it was formerly1 that small beer is
 become an expensive article1 where     

there is a numerous family4  ,if you    
observe the before mentioned directions 
you will not have your small beer so    
unpleasant1 particularly when your cask 
is nearly out4  ,the most wholesome     
small beer is made from an intire guile 
of small1 for then you have the whole of
 the spirit and sweetness of the malt2  
it will keep better and drink much      
fresher than if it were to be made from 
the goods after a length of ale4  ,if   
you rack your beer1 fail not to put some
 hops into the casks1 wetting them first
 with some of the same beer1 or rather  
wet the hops with some wort when        
brewing4 ,if you want to hasten your    
beer for drinking1 put the hops into the
 casks when they are warm2 if your beer 
is for a long standing1 put the hops in 
your casks when they are cold1 giving   
them a stir to separate them in the     
beer4  ,take care not to be under the   
necessity of tapping your ale or small  
beer before it has actually done        
working1 for by so doing you will       

prevent it from becoming fine3 new beer 
may be classed with new bread2 for the  
newer you draw your beer the more there 
will be consumed2 new beer is not so    
satisfying as it is when come to a more 
mature age4  ,beware1 lest you forget to
 pay attention to your beer which is at 
tap2 for1 as the eye of the master      
maketh his horse fat1 so the head of a  
family1 now and then giving a look into 
his cellar1 may be the cause of beer    
drinking more agreeable to his palate1  
by taking care the vent-holes are kept  
closely stopped1 and the cocks secure4  
,do not fail to stoop your cask when the
 beer is about two parts in three out2  
this should be done whilst the tap is   
spending1 for then you will not disturb 
the sediment4 ,by stooping the cask when
 the beer is about two parts in three   
out will prevent it from becoming flat  
and sour2 when1 on the other hand1 it is
 too frequently to be observed when a   
person is drawing a pot of beer1 the    
stream is impeded2 for the beer1 being  

so nearly out1 will not run till it is  
stooped4 ,now before this1 the cock     
discharging the beer but slowly1 the air
 is admitted into the cask1 which causes
 the beer to drink flat1 and1 perhaps1  
turn sour3 therefore this will enforce  
the necessity of stooping your cask     
before it be so nearly out4  ,this is a 
fault with many publicans1 not paying   
attention to their cellars2 even many of
 those who brew their own beer are      
neglectful1 notwithstanding their own   
interest and credit is concerned4 ,tis  
not uncommon for the vent-peg1 and even 
the bung1 to be left out of those casks 
which are actually on draught4          
,publicans1 who retail common brewer's  
beer1 and neglect their cellars1 have   
this excuse1 if their customers find    
fault with the beer1 by saying tis such 
beer as my brewer sends me1 so it may   
be2 but let a publican be served with   
beer of the first quality1 it entirely  
depends on the management of the        
retailer thereof1 whether the beer shall

 be of a good or bad quality4 ,this is  
proved by persons in the same town1 each
 being served with beer from one and the
 same brew-house2 there will be         
generally a disparity in the quality    
after it comes into the stock of the    
respective retailers thereof1 which     
proves it to be the good or bad         
management in the cellar4  ,i am        
convinced ,i shall not offend the       
attentive publican by what ,i have said 
respecting the cellar2 but should this  
fall into the hands of the inattentive1 
it may offend2 but that ,i will excuse1 
if1 by the reading of this1 he should be
 convinced of his error1 and pay more   
attention to his cellar2 that he may be 
enabled to draw a pot of beer to please 
those useful and valuable men1 the      
labourer and the mechanic2 and where    
they used to drink but one pot of beer  
with him1 they may1 from finding his ale
 much better than usual1 perhaps1 drink 
two4   ,on the drying and qualities of  
,malt4  ,i shall here give a few        

observations on malt1 which was my      
principal reason for introducing this   
work to the public1 well knowing that   
many who profess the art of brewing have
 very little knowlege of the nature and 
quality of the malt and hops they brew  
with4  ,malt is dried with coke1 coal1  
wood1 furze1 and straw4 ,the best and   
sweetest malt is dried with coke1 or    
welch coal2 because the coke1 or coal1  
gives a regular and gradual heat4 ,malt 
dried with coke1 or coal1 will be of a  
bright1 clean colour1 because the fire  
is free from smoak4 ,it is also to be   
observed that malt dried with coal1 or  
coke1 is generally well cured1 that is1 
sound dried1 because the coke or coal   
fire is fierce and strong4  ,if malt is 
dried with a wood fire it greatly       
depends on the wood being housed in a   
dry season2 for if the wood is dry it   
will produce a clear fire1 free from    
smoak1 and the malt will be of a bright 
colour2 but if the wood is wet and      
sugged1 the fire will not be fierce1 but

 will be smoaky1 and will certainly     
cause the malt to be of a dull colour2  
and the beer brewed from such malt will 
consequently have a smoaky taste3       
therefore it depends on the attention of
 the maltster1 in housing his wood in   
good order1 for without that attention  
he cannot serve his customers with good1
 bright1 well cured malt4  ,i have seen 
very fine malt dried with straw1 it     
being less subject to smoak than malt   
dried with wood2 but this mode of drying
 is very tedious1 because a person must 
always attend the fire4 ,in those       
countries where it is straw-dried1 wood 
and coal is dear1 therefore straw is    
used as a substitute for coal1 c4       
,however1 if care be taken1 malt may be 
well cured with a straw or wood fire1   
but not to equal welch coal1 or coke1   
because the fire may always be kept up  
so as to produce a regular heat4  ,fuel 
being much dearer than formerly many    
maltsters are too sparing of their fire2
 and here arises the principal cause why

 we have so much bad beer2 for if malt  
is not well cured1 that is1 sound dried1
 it will not produce good and wholesome 
beer4  ,malt may appear to be of a fine 
amber colour1 and this may be done by   
making a strong fire a few minutes      
before the kiln is shifted1 therefore   
the colour is not at all times a rule   
for its being well dried4 ,no malt      
should be used till it has been off the 
kiln a month1 at least2 at the end of   
that time1 if the malt bites quick and  
crisp1 you may conclude it is well      
dried4  ,it will be very necessary when 
you give orders for a brewing of malt1  
to request your maltster to send the    
malt well dried2 this caution may induce
 him to pay more attention in the drying
 of his malt4  ,when a brewing of malt  
is ordered by private families1 perhaps 
no order is given respecting any        
particular sort1 that is to say1 whether
 pale1 amber1 or brown1 for these are   
the three sorts of malt2 but many retail
 maltsters in the country have but one  

sort of malt1 and1 in fact1 one sort is 
sufficient1 provided care is taken to   
dry their malt sound1 of a fine amber   
colour4  ,now ,i again repeat that the  
principal reason of our having so much  
hard and sour beer1 is owing to the malt
 being under dried2 for malt is the     
fundamental article in brewing4 ,if a   
guile of beer is made from under dried  
malt it will not be of a fine bright    
colour1 and an extra boiling of the     
worts will not have the desired effect3 
then you are under the necessity of     
using finings and other nostrums1 which 
are only temporary1 for no other        
ingredients whatever can be so          
beneficial to beer as malt and hops1 and
 if those two commodities are in a good 
and genuine state1 you will not have    
occasion to seek for any other art or   
device whatever4 ,another considerable  
advantage will arise1 for each bushel of
 sound dried malt will produce a gallon 
of wort more than slack or under dried  
malt2 this is proved by brewing two     

sorts of malt1 that is1 malt perfectly  
dried will discharge the wort freely1   
and the grains will be dry and light2   
when1 on the other hand1 if a brewing of
 beer is made from under dried malt1 the
 grains will be clammy and heavy1 owing 
to the raw state of the malt1 therefore 
a part of the wort cannot discharge     
itself1 which is a sufficient voucher   
that the perfectly dried malt will      
produce a greater quantity of wort of an
 equal degree of strength4  ,i hinted   
before that malt should not be brewed   
till it has been off the kiln a month2  
but if malt is six or seven months old  
it will be the better1 because it will  
become mellow1 and your beer will be    
much softer and better than if used     
immediately from the kiln4  ,between    
michaelmas and christmas the retail     
maltster's stock of old malt generally  
lays in a small compass1 and will be    
slack2 ,i should at this season         
recommend part old and part new1 for the
 one will help the other4   ,on ,hops4  

,many professed brewers are particularly
 attached to the colour of the hops1    
that is1 they are partial to those of a 
fine green colour2 these are certainly  
to be prefered1 if they were ripe when  
gathered3--to prove their goodness1 rub 
them between your fingers1 if they are  
in full condition they will stick to    
your fingers1 will have a good strong   
scent1 and the seeds will appear full   
and yellow4  ,brown spots are frequently
 to be seen on hops2 these are1 in      
general1 hops that came to a full       
ripeness before they were gathered4     
,high winds and rain frequently happen  
about the middle or latter end of the   
hop season1 which will disfigure them in
 their colour in a few hours1 so that   
the colour is not at all times to direct
 you as to their goodness4  ,in the hop 
countries most hop-planters keep those  
hops which are most disfigured in their 
quality1 separate and apart1 when       
picking1 from those of a brighter       
colour2 those which are of an inferior  

colour are kept for their own use1 and  
disposed of to their neighbours1 it     
being their opinion that they answer the
 purpose in brewing nearly as well as   
those of a brighter colour1 provided    
they are in full condition1 that is1 if 
they are full of seeds2 for in the seeds
 is the virtue and strength of the hop4 
,the quantity of hops used in brewing is
 generally half a pound to a bushel of  
malt1 and so in proportion to a greater 
quantity2 if mild ale1 for present      
drinking1 a lesser quantity will do2 but
 this must be left to the discretion of 
the brewer1 or master of a family1 as   
some are more partial to the taste of   
the hop than others4  ,hops are found to
 be of such excellent utility in the    
bittering of beer1 that common brewers  
and innkeepers are forbidden by law to  
use any other bitter ingredient whatever
 in brewing of beer and ale4 ,i have    
taken the liberty to insert this as a   
caution to the unwary4  ,as to the      
quantity of beer each bushel of malt    

should produce1 it must rest on the     
option or circumstances of the brewer1  
or the head of a family4 ,a bushel of   
malt will produce ten gallons of good   
ale2 but the greater the quantity of    
malt1 brewed at one time1 the better    
will be your beer4