867. The Acetous Fermentation

867.    The Acetous Fermentation may arise from premature fermentation, through the mashing heat being taken too low, when it may commence in the tun, underback, or coolers. If in the mash tun, the wort will ferment very rapidly, and produce a large quantity of yeast; but of course the liquor will be soured, therefore less yeast will be required to ferment it. When the first mash is affected, all the subsequent ones will share the same fate, and no extra quantity of hops or boiling that may be given to it will restore it to a sound condition. It may also arise from the mashing heat being taken too high. When this is the case, the fermentation is languid, the yeast head is very low, and appears brown or fiery, accompanied with a hissing noise, and occasionally it will appear as if boiling. A larger quantity of yeast than usual is necessary to be added to wort of this description, to force the fermentation, and to discharge the yeast freely, in order that as little as possible may remain in the liquor, which would otherwise fret and become sour. The acetous fermentation may also arise from premature fermentation, either in the under-back or coolers; hence, fretting ensues, and the liquor continually generates acidity.

868. To Correct Acidity in Beer

868.    To Correct Acidity in Beer. Acidity in beer may be neutralized by chalk, lime, alkalies, etc.; but it cannot be totally destroyed without spoiling the liquor.

869. Bittern

869.    Bittern. This is an adulterating mixture employed by brewers to impart a false bitter and strength to their liquors. Boil 4 parts Spanish liquorice in sufficient water until dissolved, and evaporate to the consistence of cream. Then add to it 1 part extract of quassia, 1 part powdered sulphate of iron, 2 parts extract of cocculus indicus, and 8 parts molasses.

870. Bitter Balls

870.    Bitter Balls. These are used as a fraudulent substitute for hops in making beer, and are different in composition, to suit different kinds of malt liquor.

For ale: 2 pounds powdered gentian, and 1 pound extract of gentian, mixed with sufficient molasses to make a paste. Divide into 1/2 pound rolls.

For pale ale: 1 pound crude picric acid, 3i pounds ground chamomiles, and 1/2 pound grains of Paradise, mixed with syrup.

For porter or stout: either of the above, with the addition of l1/2 pounds Spanish liquorice softened with a little boiling water.

871. Fining for Ale or Beer

871.    Fining for Ale or Beer. It frequently happens that malt liquor, especially porter, with all the care bestowed upon it in brewing, will not turn out sufficiently fine to meet the taste and eye of the consumer, in which case it is usually subjected to the opeBREWING.

ration of clarifying. For this purpose 1 ounce isinglass is put into 1 quart weak vinegar, or still better, hard beer, and when dissolved, a sufficient quantity of good beer may be added to make it measure 1 gallon. This mixture is called finings, 1 to 2 pints of which is the proper quantity for a barrel. The method of using it, is to put the finings into a bucket, and to gradually add some of the beer, until the bucket is three parts full, during which time it is violently agitated with a whisk, and this is continued until a good frothy head is raised upon it, when it is thrown into the barrel of beer, and the whole well stirred up, by means of a large stick shoved in at the bung-hole. In a few days the beer will usually become fine.