1857 The Bordeaux wine and liquor dealers' guide

84

A TREATISE ON

of the process of brewing, it will be necessary to notice the apparatRs and materials required for its conduct. The apparaf;us conmts of 1. A CO[per or boiler capable of holding fully two– thirds of the quantity proposed to be brewed; with a gauge-stick to determine the number of gallons of ftnid at any given depth therein. A copper holding about 140 gallons is a convenient size for brewing a quarter of malt. 2. A maslirtUb or tun, capable of containing rather more than the copper. 3. One or more. tum, or vessels, to ferment the beer in. 4. Three or four slwll,ow coolers to reduce the wort as rapidly as possible to a proper temperature for fermenting. 5. One or two copper or wooden bowlAJ, for bailing, &c. 6. A thermometer with a scale reaching from zero to above the boiling point of water. 7. A suitable nu'flllJer of casks (clean) to contain the beer. 8. One or more wrge funnelAJ or tunnelAJ. 9. Two or more clean pail,,. 10.. A hand-pump of a size proportionate tO the brewin~, .·

Google

Digitized by