_Of Boiling Malt Liquors_.


Altho' I have said an Hour and a half is requisite for boiling _October_
Beer, and an Hour for Ales and small Beer; yet it is to be observed, that
an exact time is not altogether a certain Rule in this Case with some
Brewers; for when loose Hops are boiled in the wort so long till they all
sink, their Seeds will arise and fall down again; the wort also will be
curdled, and broke into small Particles if examin'd in a Hand-bowl, but
afterwards into larger, as big as great Pins heads, and will appear clean
and fine at the Top. This is so much a Rule with some, that they regard
not Time but this Sign to shew when the Wort is boiled enough; and this
will happen sooner or later according to the Nature of the Barley and its
being well Malted; for if it comes off Chalks or Gravels, it generally has
the good Property of breaking or curdling soon; but if of tough Clays,
then it is longer, which by some Persons is not a little valued, because
it saves time in boiling, and consequently the Consumption of the Wort.

It is also to be observed, that pale Malt Worts will not break so soon in
the Copper, as the brown Sorts, but when either of their Worts boil, it
should be to the purpose, for then they will break sooner and waste less
than if they are kept Simmering, and will likewise work more kindly in the
Tun, drink smoother, and keep longer.

Now all Malt Worts may be spoiled by too little or too much boiling; if
too little, then the Drink will always taste raw, mawkish, and be
unwholsome in the Stomach, where, instead of helping to dilute and digest
our Food, it will cause Obstructions, Colicks, Head-achs, and other
misfortunes; besides, all such underboil'd Drinks are certainly exposed to
staleness and sowerness, much sooner than those that have had their full