The American Practical Brewer and TannerGood Press, 2019 M11 27 - 343 páginas Joseph Coppinger's 'The American Practical Brewer and Tanner' is a seminal work that delves into the intricate processes of brewing and tanning in America during the 19th century. The book combines detailed technical instructions with practical advice, making it essential reading for both aspiring brewers and tanners. Coppinger's writing style is clear and concise, which allows readers to easily follow the complex procedures outlined in the book. This work stands out as a valuable resource for understanding the historical practices of these trades, shedding light on the craftsmanship and innovation of the time. The literary context of the book reflects the era's emphasis on manual trades and skilled labor, offering a glimpse into the industrial landscape of America in the 1800s. Joseph Coppinger's expertise in brewing and tanning likely stems from his hands-on experience in these trades, providing readers with authentic and reliable information. |
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... advantage alone so forcibly recommends its adoption, particularly in a country like ours, where capital is scarce, that further comment is unnecessary. I have also added the Bordeaux method of making and preparing claret wine for ...
... advantage alone so forcibly recommends its adoption, particularly in a country like ours, where capital is scarce, that further comment is unnecessary. I have also added the Bordeaux method of making and preparing claret wine for ...
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... advantages derivable from an extensive export of its produce to the East and West Indies, South America, the Brazils, but particularly to Russia, where good beer is in great demand; large quantities are annually sent there from England ...
... advantages derivable from an extensive export of its produce to the East and West Indies, South America, the Brazils, but particularly to Russia, where good beer is in great demand; large quantities are annually sent there from England ...
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... advantage in brewing porter and strong beer. A description of this back is not necessary, as every set cooper, who knows his business, is well acquainted with the proper construction of this vessel. The stuff it is made of should be two ...
... advantage in brewing porter and strong beer. A description of this back is not necessary, as every set cooper, who knows his business, is well acquainted with the proper construction of this vessel. The stuff it is made of should be two ...
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... advantage in the malting operation, as finishing the cleaning of the barley before getting into the steep, a precaution that should never be omitted. The bottom of the screen should be cased with wood, communicating from loft to loft ...
... advantage in the malting operation, as finishing the cleaning of the barley before getting into the steep, a precaution that should never be omitted. The bottom of the screen should be cased with wood, communicating from loft to loft ...
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... advantages arising from it. Wooden Kilns, how constructed. The best form for these kilns is the circular. I will suppose the diameter sixteen feet; you construct your fire-place suitably to the burning of wood at about ten feet outside ...
... advantages arising from it. Wooden Kilns, how constructed. The best form for these kilns is the circular. I will suppose the diameter sixteen feet; you construct your fire-place suitably to the burning of wood at about ten feet outside ...
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acid gas acrospire already directed atmosphere attenuation barley bottle bottom brewery brewing bung Bushels of Pale carbonic acid carbonic acid gas cask cleansing colour cooler copper decomposition degrees distillation essentia bina extract feet fermentable matter fermenting fluid filled filtering fire fixed air flavour floor gallons of solid give grain Grains of Paradise hair half an hour heat hides hogshead hole hundred hydrogen inches inflammable kiln lime water low combustion malt house mash one hour mash tun mashing liquor mixed mode molasses mucilage operation oxygen Pale Malt pitch placed porter pound of ground pounds of hops pounds per barrel precaution preserve produce proportion quantity recommend rouse saccharine saccharine matter salt second mash small beer solid yest solution specific gravity spirit stand one hour stand two hours steep strong beer substances sufficient Table Beer temperature twelve vats vegetation vessel Victor Hirtzler vinous Washing wine worts