The American Practical Brewer and Tanner

The American Practical Brewer and Tanner, by

Joseph Coppinger This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net
Title: The American Practical Brewer and Tanner
Author: Joseph Coppinger
Release Date: February 25, 2007 [EBook #20663]
Language: English
Character set encoding: ISO-8859-1
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THE AMERICAN PRACTICAL BREWER AND TANNER:
IN WHICH IS EXHIBITED
THE WHOLE PROCESS OF
Brewing without boiling.
Brewing strong Beer with the extract only of the Hop, leaving out the substance.
A simple method of giving new Beer all the qualities of age, thereby fitting it for the bottle before it is three weeks old.
A simple method of preventing Beer bursting the bottle.
An economical mode of constructing Vats above ground, possessing the temperature of the best cellars and thus rendered fireproof.
An economical mode by which every Housekeeper may brew his own Beer.
A method of brewing good Beer from Bran and Shorts, and of preserving it.
The Bordeaux method of making and preparing Claret Wine for shipping, which may be successfully applied to the wines of this country, particularly those of Kaskaskias.
The best method and season for malting Indian Corn, from which alone good Beer can be made, a process highly important to Brewers.
The best mode of raising Hops.
The best mode of preparing Seed Barley for sowing.
Best construction and aspect of Breweries and Malt Houses in this country.
The French mode of tanning the heaviest Soal Leather in twenty-one days, and Calf Skins in three or four. (Highly important.)

BY JOSEPH COPPINGER. Practical Brewer.

NEW-YORK: PRINTED BY VAN WINKLE AND WILEY, No. 3 Wall Street.
1815.

Transcriber's Note: Part of the last sentence in Footnote 6 is illegible and has been marked [remainder of text is illegible]. In addition, the Contents were moved from the rear to the front of this text for the convenience of the reader.

CONTENTS.
Page.
Advertisement 3
Preface 5
The best position for placing a brewery and malt house, also the best aspect, with different arrangements of the vessels 11
A description of the form and plan of a brewery, distribution of the vessels; the most judicious and convenient manner of placing them, with a view to economy, cleanliness, and effect 13
Malt house, the best construction of, with proper barley lofts, dropping room, and flooring, how, and in what manner made, and best likely to last 18
Wooden kilns, how constructed 23
A new and economical construction of vats for keeping beer, which, in this way, may be rendered fire proof, whilst at the same time possessing the temperature of the best cellars, although above ground 29
Grinding, how substituted for 31
Malting 33
Plain practical process of malting 44
Malting winter barley 50
Malting oats ib.
Malting rye ib.
Malting wheat ib.
Indian corn, how malted 51
Fermentation 54
Hops, how cultivated 99
Barley cultivation 109
Table beer 112
Small beer for shipping 113
Keeping table beer 114
Small beer of the best kind 116
Another method to brew small beer 118
Another process for brewing small beer 120
Single ale and table beer 123
Strong beer 126
Table beer, English method of brewing it 129
Unboiled beer 131
Strong beer, brewed with the extract of hops, leaving out the substance 134
Table beer for housekeepers, well worth their attention 136
Fermenting and cleansing in the same vessel 138
Plate of the worker 139
A new method of fermenting strong beer, that will produce a pure and good liquor 140
Process of brewing Windsor ale, on a small scale 142
Reading beer, how brewed 145
Two-penny amber beer, as brewed in London 147
London ale, how brewed 149
Windsor ale, on a large scale 151
Welsh ale, how brewed 154
Wirtemberg ale 156
Hock 158
Scurvy grass ale 160
Dorchester ale 162
Porter 165
Porter process No. I. 167
Porter process No. II. 170
Porter process No. III. 172
Porter malt 174
Porter colouring 176
Strong beer 182
Filtering operation (with a Plate) 189
Returned beer, how to make the most of 193
To Bring several sorts of beer, when mixed, to one uniform taste 194
Finings, the best method of preparing them 195
Heading 197
Bottling beer 198
Brewing coppers, the best method of setting them 202
Pumps, the best construction of, and how freed from ice in winter 205
Cleansing casks 208
To make mead wine 210
To make ginger wine 212
To make currant wine 213
Yest, how prepared to keep good in any climate 214
To make a substitute for brewer's yest 217
Another method 218
Another method 220
Process of making and preparing claret wine for shipping, as practiced in Bordeaux and its neighbourhood 221
Brewing company 227
The author's notice about plans and sections of elevation for breweries and malt houses 230
French mode of tanning 232

Errata.
In the Advertisement, 4th page, 6th line, first word, for wine read vine; and in the next line, first word, for it read its produce.
In page 25, 25th line, the last word should be omitted, and read thus, malt or grain intended to be