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. |
Dentro del libro
Resultados 1-5 de 29
Página
... all might" and contains a detailed commentary on the recommendation. It also includes great stories, examples, and critical insights on wealth. Buy now and read Joseph Coppinger The American Practical Brewer and Tanner Published by.
... all might" and contains a detailed commentary on the recommendation. It also includes great stories, examples, and critical insights on wealth. Buy now and read Joseph Coppinger The American Practical Brewer and Tanner Published by.
Página
... 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 shipping, as practised in that ...
... 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 shipping, as practised in that ...
Página
... recommended, as the most natural and effectual remedy to the too great use of ardent spirits, the baneful effects ... recommend giving the breweries of the United States every possible encouragement and extension. Here, it is but ...
... recommended, as the most natural and effectual remedy to the too great use of ardent spirits, the baneful effects ... recommend giving the breweries of the United States every possible encouragement and extension. Here, it is but ...
Página
... recommended, in which it is expected the temperature necessary for keeping beer will be as securely preserved above, as under ground, and the erections so constructed, as not only to THE AMERICAN PRACTICAL BREWER AND TANNER.
... recommended, in which it is expected the temperature necessary for keeping beer will be as securely preserved above, as under ground, and the erections so constructed, as not only to THE AMERICAN PRACTICAL BREWER AND TANNER.
Página
... this bin is generally constructed in the form of a hopper, with a slide at the bottom, to let the malt into the mash tun when the water is ready, by being cooled down to its proper temperature. I would recommend making the.
... this bin is generally constructed in the form of a hopper, with a slide at the bottom, to let the malt into the mash tun when the water is ready, by being cooled down to its proper temperature. I would recommend making the.
Otras ediciones - Ver todas
Términos y frases comunes
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