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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... placed in the passage of the outer gateway, so that every thing going in and out might be seen by those who are in ... placed for being filled from the water cistern, which should be placed contiguous to the mill walk, and so ...
... placed in the passage of the outer gateway, so that every thing going in and out might be seen by those who are in ... placed for being filled from the water cistern, which should be placed contiguous to the mill walk, and so ...
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... placed on the copper, it should form a complete cover, water and steam tight, so that when the copper boils over, it will run into the back, and return again by a plug hole into the copper. The copper cock should be sufficiently ...
... placed on the copper, it should form a complete cover, water and steam tight, so that when the copper boils over, it will run into the back, and return again by a plug hole into the copper. The copper cock should be sufficiently ...
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... placed under the mash tun, should be sufficiently elevated above ground, so as to enable the dirty or washing water to run off from its bottom by a plug hole. The fermenting tuns should be placed in a room where there is a fireplace, so ...
... placed under the mash tun, should be sufficiently elevated above ground, so as to enable the dirty or washing water to run off from its bottom by a plug hole. The fermenting tuns should be placed in a room where there is a fireplace, so ...
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... placed, the injury to the malt is very great, and should be carefully guarded against. It is also very important to lay a solid foundation for your lower floor with stones, brick bats, or coarse gravel, which should be solidly compacted ...
... placed, the injury to the malt is very great, and should be carefully guarded against. It is also very important to lay a solid foundation for your lower floor with stones, brick bats, or coarse gravel, which should be solidly compacted ...
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... placed in the middle of this board; thus the operation of pounding will proceed without stooping or much labour. One or two men, with plastering trowels, should follow the pounders, wetting it with skimmed milk as they go, and set the ...
... placed in the middle of this board; thus the operation of pounding will proceed without stooping or much labour. One or two men, with plastering trowels, should follow the pounders, wetting it with skimmed milk as they go, and set the ...
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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