VARIATION OF BOILING POINT OF WATER WITH
ATMOSPHERIC PRESSURE.

Ratio of Fermentable to Non-Fermentable Matter.
Ash.....

Ratio of Fermentable to Non-Fermentable Matter.

Original Gravity of Wort by Balling (about)...
Real Degree of Fermentation.

Ratio of Alcohol to Extract.

[Draught. Bottling.

1.0159 4

1.0136

3.4

3.75

3.97

0.003

0.004

5.75

5.45

0.14

0.15

1.42

1.39

0.45

0.51

0.20

0.21

GENERALLY USEFUL TECHNICAL DATA.

The standard American barrel is equal to 1.173 hectolitres, or 31 gallons, of 8.339 pounds, or 258.5 pounds of water at 39.2 F. To determine the degree of real fermentation of a beer multiply the percentage of alcohol by 200, and divide by the original gravity of the wort.

To find from the specific gravity, the approximate percentage of extract in brewers' wort, subtract one and divide the balance by .00399.

To transform the specific gravity into Long degrees, subtract one and multiply by 360.

COMPARATIVE TABLE OF THE COMPOSITION OF THE CEREALS
USED BY BREWERS IN THE BREWING
OF MODERN BEERS.

NECESSARY DETERMINATIONS TO BE MADE BY CHEMISTS IN

THE ANALYSIS OF BREWING WATER.

(1) Hardness before boiling.

(2) Hardness after boiling.

(3) Total solid residue after evaporation.

(4) Residue after calcining the above at low red heat.

(5) Bases and acids.

(6) Free ammonia.

(7) Albuminoid or organic ammonia.

Oxygen required to oxidize the organic matter in five minutes at 80° F.

(9) Oxygen required to oxidize the organic matter in 3 hours at 80° F. (10) Nitrous acid or nitrites.

(11) Nitric acid or nitrites.