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Home > PRACTICAL DISTILLER. > SECTION XIII. > Of the season for Brewing.

Of the season for Brewing.

The season for brewing keeping-beer is certainly best before Christmas, for then your malt is in perfection, not having time to contract either a musty smell, dust or weavels, (an insect that eats out the heart of the malt) and the waters are then seldom mixed with snow; and then four pounds of hops will go as far as five in the spring of the year: For you must increase in the quantity of hops as you draw towards summer. But, in short, chuse moderate weather as much as you can for brewing, and if you have a kindly cellar besides to keep your liquor in, that will not be much affected by extremity of heat or cold, you may reasonably expect great satisfaction in your brewery.

Avoid as much as possible brewing in hot weather; but if you are necessitated to brew, make no more than present drinking, for it will not keep.[Pg 173]

Todays Churchill Thought

Here is the answer which I will give to President Roosevelt... We shall not fail or falter; we shall not weaken or tire. Neither the sudden shock of battle nor the long-drawn trials of vigilance and exertion will wear us down. Give us the tools and we will finish the job.