To bottle Beer (No. 468)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
For bottling beer
To correct hard or stale beer
Instructions (6)
  1. When the briskness and liveliness of malt liquors in the cask fail, and they become dead and vapid, which they generally do soon after they are tilted; let them be bottled.
  2. Be careful to use clean and dried bottles; leave them unstopped for twelve hours, and then cork them as closely as possible with good and sound new corks;
  3. put a bit of lump sugar as big as a nutmeg into each bottle:
  4. the beer will be ripe, i. e. fine and sparkling, in about four or five weeks: if the weather is cold, to put it up the day before it is drunk, place it in a room where there is a fire.
  5. Remember there is a sediment, &c. at the bottom of the bottles, which you must carefully avoid disturbing; so pour it off at once, leaving a wine-glassful at the bottom.
To correct hard or stale beer
  1. If beer becomes hard or stale, a few grains of carbonate of potash added to it at the time it is drunk will correct it, and make draught beer as brisk as bottled ale.
Original Text
To bottle Beer.—(No. 468.) When the briskness and liveliness of malt liquors in the cask fail, and they become dead and vapid, which they generally do soon after they are tilted; let them be bottled. Be careful to use clean and dried bottles; leave them unstopped for twelve hours, and then cork them as closely as possible with good and sound new corks; put a bit of lump sugar as big as a nutmeg into each bottle: the beer will be ripe, i. e. fine and sparkling, in about four or five weeks: if the weather is cold, to put it up the day before it is drunk, place it in a room where there is a fire. Remember there is a sediment, &c. at the bottom of the bottles, which you must carefully avoid disturbing; so pour it off at once, leaving a wine-glassful at the bottom. *** If beer becomes hard or stale, a few grains of carbonate of potash added to it at the time it is drunk will correct it, and make draught beer as brisk as bottled ale.
Notes
—