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Publisher: Pitman Publishing Corp., 1934.
Hard Cover, 182 pages, 5.75 x 8.50.
Item #1447
J. Ross-Mackenzie, the scientific and technical editor for the English trade magazine The Brewer and Wine Merchant and Brewer's Guardian, issued this third edition of his brewing manual in 1934. Though the author doesn't come right out and say it, it is assumed that this revised edition was issued with American brewers in mind, as the industry had just been resurrected after 13 years of National Prohibition. Ross-Mackenzie writes that the third edition, published in New York, was created "in the hope that it will prove as interesting and informative to a new generation of readers throughout the world as did its two precursors." Includes about 50 illustrations, as well as a number of advertisements interspersed with text. Chapter List:
• Malting an Industry Subsidiary to Brewing
• Malting Practice
• Malting on the Original Floor System
• Control of Kiln Working
• Pneumatic Drum Malting
• Germinating on the Pneumatic Drum System
• Typical Working Methods
• Theoretical Loss in Malting
• Water: Its Importance in Brewing
• Hydrogen Ion Concentration
• Malt Adjuncts and the Purity of Modern Beer
• Hops
• Brewing Processes
• Malt Crushing
• Mashing and Sparging
• Boiling the Wort
• Cooling the Wort
• Yeasts and Fermentation
• Systems of Fermentation
• Standardization of Brewery Produce
• Bottling
• Principal Brewing and Malting Byproducts
• Glossary
• Index
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