Historic Brewing Literature #1

There have been many advances in brewing over the years but after watching a few YouTube videos on primary sources for historic beer brewing recipes, I thought it might be interesting to see if there was any information in historic brewing sources that still held true, or any practices that were now no longer good practice.

So (fade to sepia tint) in the first of a series (hopefully)…

Historic Brewing
Historic Brewing

 

The Private Brewer’s Guide to the Art of Brewing Ale and Porter

by John Tuck – 1822

 

On Boiling

It certainly cannot be controverted that in long boiling the essentials will waste more particularly the oily particles of the hops. For the first wort, three quarters of an hour I should consider quite sufficient, from the time the copper is through. It must be observed, at the same time, that the copper must be in full ebullition. Always avoid simmering; it is waste of time, and a great chance of spoiling your gyle. Therefore, while you are boiling, drive her to the full extremity.

Advice to ensure a good rolling boil still stands good today.

On Cooling

I perceive Mr Accum considers washing tubs good things for cooling. I should consider them the worst, the greasy soapy matter will at a certainty ruin your gyle … He also says, page 73, that “the Wort should be laid in the coolers that it will cool in seven or eight hours.” The best practice is to cool fast as possible.

Although not something I’ve seen in any of the more recent literature, it maybe that Mr Tuck’s scorn for the advice of Mr Accum, put paid to the continued suggestion to use one’s bath tub to cool your wort!!! Also, don’t leave your wort to cool over 7 or 8 hours!

 

{Sourced from Google Books and scanned historical books on Brewing}