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Meanwhile see that the brewing utensils be properly cleaned and scalded, and the pen-staff in the mash tub well fixed. Then put a quantity of boiling water into the mash-tub, in which it must stand till the greater part of the steam is gone off, or you can see your own shadow in it. It will then be necessary that one person should pour the malt gently in, while another is carefully stirring it.
Tommy, Who knew nothing about the brewing father, asked him, very innocently, why malt liquors had so degenerated. Conceive the agony, particularly as Lady Selina is said to have no violent aversion to quartering her arms with a mash-tub, argent.
Previous to running it off, be prepared with a pail to catch the first flush, as that is generally thick, and return it to the mash two or three times, till it run clear and fine. By this time the copper should be boiling, and a convenient tub placed close to the mash-tub.
It will also save the consumption of fuel, and preserve the copper much longer than any other method, as there will be no difficulty in boiling half a copper full at a time without doing it any injury. The next article of consideration in this case is the Mash-tub. This should be proportioned to the size of the copper, and the quantity of beer intended to be brewed.
Even a garden walk, a court, or open field will answer the purpose, provided there be no rain, and the mash-tub be kept sufficiently warm. When the brewing is finished, the machine should be well scalded, rubbed dry, and kept in a dry place. The two coolers, G G, placed on different casks, have no necessary connection with the machine.
They give us the sweepings of Mr Colburn's counter, and then boastfully proclaim the zeal with which they serve the public. So certain other servants of the public feed the eye with gaudy advertisements of every generous liquor under heaven, and retail nothing but the sour ale of some crafty brewer who has contrived to bind them to his vats and his mash-tub.
Commend me to Master Saxon and to Master Lockarby, if he be with you. His father was mad at his going, for he hath a great brewing going forward, and none to mind the mash-tub. Ruth hath baked a cake, but the oven hath played her false, and it is lumpy in the inside. A thousand kisses, dear heart, from your loving mother, M. C."
He tells how a company of swine were offered all manner of dainty and refined foods, and how, with a unanimous swinish grunt, they answered that they preferred the warm, reeking 'grains' from the mash-tub. The illustration is coarse, but it is not an unfair representation of the choice that some of us are making.
But there is an abuse sometimes committed by a necessitous Malster, who to come by Malt sooner than ordinary, makes use of Barley before it is thoroughly sweated in the Mow, and then it never makes right Malt, but will be steely and not yield a due quantity of wort, as I knew it once done by a Person that thrashed the Barley immediately from the Cart as it was brought out of the Field, but they that used its Malt suffered not a little, for it was impossible it should be good, because it did not thoroughly Chip or Spire on the floor, which caused this sort of Malt, when the water was put to it in the Mash-tub, to swell up and absorb the Liquor, but not return its due quantity again, as true Malt would, nor was the Drink of this Malt ever good in the Barrel, but remain'd a raw insipid beer, past the Art of Man to Cure, because this, like Cyder made from Apples directly off the Tree, that never sweated out their phlegmatick crude juice in the heap, cannot produce a natural Liquor from such unnatural management; for barley certainly is not fit to make Malt of until it is fully mellowed and sweated in the Mow, and the Season of the Year is ready for it, without both which there can be no assurance of good Malt: Several instances of this untimely making Malt I have known to happen, that has been the occasion of great quantities of bad Ales and Beers, for such Malt, retaining none of its Barley nature, or that the Season of the Year is not cold enough to admit of its natural working on the Floor, is not capable of producing a true Malt, it will cause its Drink to stink in the cask instead of growing fit for use, as not having its genuine Malt-nature to cure and preserve it, which all good Malts contribute to as well as the Hop.
In the common method of brewing, the water must be carried from the copper to the mash-tub, while the machine serves for both purposes at once. With the common utensils the process is necessarily much slower, and the fuel consumed is nearly ten times as much; but the great convenience of all is the little room required and the place of brewing.
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