then only that the self-sufficient brewer begins to discover, that his knowledge of brewing is only superficial, and his process dependent upon fortuitous circumstances, which nothing but a distinct knowledge of chemistry can enable him to comprehend.
It will, therefore, clearly appear, that when alterations are required in an old brew-house, or a new one has to be constructed, the greatest care must be taken to avoid, as far as possible, in the formation of the utensils all electro-chemical agency.
Should the following work be the means of drawing the attention of brewers in general, not only to the injurious effects of electro-chemical action, but also to other causes which prevent successful fermentations, and thus introduce a more scientific and a more uniformly certain system of brewing than has been hitherto established, the Author’s object will be accomplished.
It is impossible to describe in writing the different aromas and appearances, so as to make them intelligible, according to our own sentiments on the subject. We have, however, endeavoured to give as much information as possible, in plain, simple language, so as to suit every capacity: but it is only as they may occur in practice, that the different appearances and aromas, indicative of good or bad fermentations, can be described and
