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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... stronger inducements for similar establishments in this country, where we have no duty on the raw materials, or ... beer, and make a free use of it through the summer are, in general, all healthy, and preserve their colour; whilst ...
... stronger inducements for similar establishments in this country, where we have no duty on the raw materials, or ... beer, and make a free use of it through the summer are, in general, all healthy, and preserve their colour; whilst ...
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... strong beer are constructed on the plan herein after 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 ...
... strong beer are constructed on the plan herein after 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 ...
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... brewing and malting operations, as it usually supplies the whole quantity of water wanted in both. It commands the copper, and, of course, all the ... strong joists sufficiently close, and trunneled down (after pressing) with wooden.
... brewing and malting operations, as it usually supplies the whole quantity of water wanted in both. It commands the copper, and, of course, all the ... strong joists sufficiently close, and trunneled down (after pressing) with wooden.
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... 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 inches thick ...
... 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 inches thick ...
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... brewing should be always screened before grinding; and for this purpose it is a good contrivance to screen it ... strong solution of alum water; as also the bottom face of the boards laid on them, which should be first planed; the ...
... brewing should be always screened before grinding; and for this purpose it is a good contrivance to screen it ... strong solution of alum water; as also the bottom face of the boards laid on them, which should be first planed; 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