Library of Useful KnowledgeBaldwin and Cradock, 1829 |
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Side 41
... yeast will ferment ( upon the quality of which the success of this operation entirely depends ) , it were safer in a small gyle , and in a low heat of the atmosphere , to begin at first between 65 ° and 70 ° ; and if you find it ...
... yeast will ferment ( upon the quality of which the success of this operation entirely depends ) , it were safer in a small gyle , and in a low heat of the atmosphere , to begin at first between 65 ° and 70 ° ; and if you find it ...
Side 42
... yeast to the ale , though it perhaps adds to its strength : this rule , however , can only hold good when the yeast is of sufficient strength ; for , when it is weak , or suspected of being so , it will be necessary not only to increase ...
... yeast to the ale , though it perhaps adds to its strength : this rule , however , can only hold good when the yeast is of sufficient strength ; for , when it is weak , or suspected of being so , it will be necessary not only to increase ...
Side 49
... yeast . The double co- lumn 14 gives the first heat of fermen- tation , and its increase in the gyle - tun ; and col . 15 shows the hours which it remains in the tun before cleansing . Columns 16 , 17 , and 18 show the quan- tities of ...
... yeast . The double co- lumn 14 gives the first heat of fermen- tation , and its increase in the gyle - tun ; and col . 15 shows the hours which it remains in the tun before cleansing . Columns 16 , 17 , and 18 show the quan- tities of ...
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affinity alcohol alkali ammonia angle Bacon barrel baryta beer bodies boiling brewer brewing bromine burns called carbonic acid chloric acid chlorine colour combination composed compound contain copper crystals cubic inches decomposed decomposition degree dissolved ditto equal equivalent evaporation event experiment fermentation flame flavour fluid formulæ furnace given glass grains greater hops hydrogen insoluble instances iodine iron latter less lime liquid liquor malt mash mercury metal method mixed mixture muriatic acid nature nitrate nitric acid nitrogen observed obtained oxide oxygen peroxide philosophy phosphorus portion potash potassium pounds precipitate probability produced properties proportion protoxide pure quantity red heat saccharometer salt sides sine soda solid soluble in water solution specific gravity spherical substance sulphate sulphuretted sulphuric acid supposed tables taste temperature tion triangle vapour water of crystallization weight white ball worts yeast