So hat Euch Gott gesendet her,” Hat da das Wort der Herzog nommen; 815 “So bin ich froh, dass Ihr gekommen.
Petrus namb nach des herren wort Die gaiss in sein hut an dem ort 90 Und trieb sie an die waid hindan.
Malt should be only broke in the Mill, that is, if possible, every corn should be only bruised; malt ground in this manner will discharge the wort in a fine state throughout the whole brewing.
As soon as the wort is out of the copper the next thing is to get the heat out as soon as possible, and to get it in a state for fermentation.
This will answer another good purpose; for the sediment not accompanying the wort into the copper, it will want less boiling, as it will break sooner and fine itself.
Bladder-wort bears small, yellow, two-lipped flowers on a stem which rises above the surface of the water.
The quantity of yeast employed, and the temperature of the wortwhen it is added, differ in different breweries and for different kinds of beer.
When sugar is used it may be either mixed with the malt in the mash-tun, at the time of mashing, or put into the underback, just before setting the taps, and the hot wort run upon it.
From the dried leaves and flowers of boneset or thorough-wort (Eupatorium perfoliatum).
By multiplying the decimal part of the number representing the specific gravity of a wort by 360 (the weight in pounds of a barrel of pure water), we obtain the quantity of saccharine per barrel, corresponding to the given sp.
The more completely this conversion is effected the richer will be the resulting wort in sugar or "saccharine," and the stronger and more alcoholic the beer produced by its fermentation.
Three or four shallow coolers, to reduce the wort as rapidly as possible to a proper temperature for fermentation.
The process of cleansing is generally commenced as soon as the 'saccharine' in the fermenting wort falls to about 10 lbs.
In Bavaria, a country remarkable for the excellence of its beer, the wort is made to ferment at a low temperature, until all the substances which favour acetification have been rendered insoluble, and have separated from the liquor.
This plan answers well when the wort is merely intended for the production of 'grain spirit,' but beer so made is insipid and inferior in quality to that brewed wholly of malt.
The gravity of thewort at this point varies from 33 to 38 lbs.
The wort thus prepared, the liquor is filtrated, in order to separate it from the grain, and then boiled until reduced to one half, in order to concentrate it to the degree of strength desired.
The presence of starch in the wort may be made manifest by adding a little solution of iodine in alcohol to it, when it will become immediately blue.
The warmth of the wort as it comes into the gyle-tun must be modified by that of the air in the apartment.
The mashed liquor is let off into a large back, from which it is pumped into thewort coppers.
During fermentation the yeast undergoes a change; it loses the property of causing another wort to ferment.
This wort is to be cooled in the usual way, and fermented, with the addition of yeast.
The wort should be perfectly limpid, for a muddy liquor never produces transparent beer.
Mashing is the operation by which the wort is extracted, or eliminated from the malt, and whereby a saccharo-mucilaginous extract is made from it.
Here the wort does not remain longer than is necessary to drain off the whole of it from the tun above.
The wortcontains more starch the hotter it has been mashed, the less hops have been added, and the shorter time it has been boiled.
We thus see that the tranquil cooling of wort in a proper vessel has an advantage over cooling it rapidly by a refrigeratory apparatus.
Two drams of the seed of St. John’s Wort made into powder, and drank in a little broth, doth gently expel choler or congealed blood in the stomach.
Neither is it to be supposed Gout-wort hath its name for nothing but upon experiment to heal the gout and sciatica; as also joint-aches, and other cold griefs.
Allow it to cool; then mix it with the sweet-wort and tun.
Sweet-wort is the liquor that leaves the mash of malt before it is boiled with the hops; tun is the new beer after the whole of the brewing operation has been completed.
Those who do not brew, may procure the sweet-wort and tun from any brewer.
The wort is then passed through a strainer into large, shallow tubs to cool, the depth of liquid not exceeding four inches.
In any case, it is imperative that the minimum of time be lost in transferring the wort to the copper.
Cover the mash tun for a couple of hours, and then draw off the infusion or wort through a hole in the bottom, protected by a strainer, so that the malt itself remains behind in the mash tun.
The yeast (at the rate of a pint to the barrel of thirty-six gallons of wort) is to be mixed with a little of the wort which has been heated to 85° F.
The petals of Jerusalem artichoke and St.-John's-wort dyed yellow.
Another theory was that they produced something in the blood by their own life-processes which checked their further growth, just as yeast will not grow in wort in which it has produced 8 per cent.
Ein edler Mann wird durch ein gutes Wort / Der Frauen weit geführt=--A noble man is led a long way by a good word from women.
Eben wo Begriffe fehlen, / Da stellt ein Wort zur rechten Zeit sich ein=--It is just where ideas fail that a word comes most opportunely to the rescue.
Oft kommt ein nützlich Wort aus schlechtem Munde=--A serviceable word often issues from worthless lips.
Such ist not my case, howsefer; ant I am reaty to march when t'e great wort of commant comet'.
I t'ink he will at least sent wort to T'ousantacres, to let him know what is comin', ant make as many telays as possiple.
Ant, now we are on t'is supject, I wilt say a wort more consarnin' your sister.
As to the method of brewing malt-liquors, I shall only here observe, that the practice of boiling the wortso long as is often done, is very injudicious.
The pile wort spread out on the grass a thousand shiny stars.
The yeast floating on the surface of the wort is skimmed off and that remaining is allowed to settle to the bottom, and is obtained by running the wort into shallow tanks or settling trays.
This is produced by allowing a wort made from malt and barley to undergo acetic acid fermentation, without first distilling the alcohol as is done in the preparation of spirit vinegar.
I've med up me moind, if that bit of land is wort all that money t' yees, it's wort more to me.
He slept at last; and rising at the break of day, he wandered through the country seeking for the cross-wort and the five-leafed clover.
