872. To Ascertain Whether Malt Liquor may be Clarified by Fining

872.     To Ascertain Whether Malt Liquor may be Clarified by Fining. In some bad sorts of beer, isinglass will have no effect. This may be ascertained beforehand, by trying some in a long glass tube, or vial, with a little of the finings. These should be well shaken together, and then set aside for a short time, when it will be found that the finings will rise to the top, leaving the central portion of the beer clear, if it be in a proper condition for clarifying; but if, on the contrary, they sink to the bottom, and the liquor still keeps foul, no quantity of finings, however great, will ever clarify it.

873. To Clarify Obstinate Ale

873.    To Clarify Obstinate Ale. This latter defect may be remedied by proceeding to fine it after the manner above described, and then adding, after the finings have been well rummaged up, either 1 spoonful oil of vitriol or gum catechu, dissolved in 1/2 pint warm water, again stirring well for a quarter of an hour. Or 1 or 2 ounces tincture of catechu may be used instead, mixed with a little water. Either of these additions acts chemically on the finings, in the same way as good beer does, precipitating them along with the foulness, and thus brightening the liquor. The addition of a handful of hops, previously boiled for 5 minutes in a little of the beer, and then added to the barrel, and the whole allowed to stand for a few days, before proceeding to clarify it, will generally have the same effect.

874. To Ripen Beer

874.    To Ripen Beer. The addition of a small lump of white sugar to each bottle of ale or beer, and a tea-spoonful of moist sugar to each bottle of porter at the time of corking, will render it fit for drinking in a few days in ordinary weather. A raisin or lump of sugar candy is often added to each bottle with a like intention. The Parisians bottle their beer one day, and sell it the next. For this purpose, in addition to the sugar as above, they add 2 or 3 drops of yeast. Such bottled liquor must, however, be drunk within a week, or else stored in a very cold place, as it will otherwise burst the bottles, or blow out the corks.

875. To Give Beer the Appearance of Age

875.    To Give Beer the Appearance of Age. The addition of a very little diluted sulphuric acid to new beer will give it the appearance of being 1 or 2 years old. Copperas, alum, sliced lemons, oranges, and cucumbers, are also frequently employed by brewers for the same purpose.

876. Beer Heading

876.    Beer Heading. Alum and green copperas equal parts, both in fine powder;

mix. Or, alum, copperas, and common salt, of each equal parts; mix. Used by brewers to make their beer keep its head.

877. To Remedy Mustiness in Beer

877.    To Remedy Mustiness in Beer. To each hogshead add 1 pound new hops boiled in a gallon of the liquor, along with 7 pounds newly-burnt charcoal coarsely bruised, and a 4 pound loaf of bread cut into slices and toasted rather black; rouse well every day for one week, then stir in moist sugar 3 or 4 pounds, and bung down for 2 weeks.