![]() If anybody knows how to interpret the numbers, I’m grateful for any help with it.Īs for the author of the analysis, Johann Karl ( Carl in some sources) Lermer is quite the interesting person himself. So by itself, the analysis is unfortunately not really helpful. At least we do learn that Klein-Schwechat brewery had two wells, an old one and a new one, and at the time of the article’s publishing, all brewing water was taken from the new well, which is the analysis that has been reprinted by Thausing. Even though the original source is more detailed, and not only contains the water analysis of the brewing water of Klein-Schwechat but also water analysis of the old well and the river Schwechat, it is not in any way clearer regarding units than what we had in the English translation of Thausing’s book. So of course, we also have the original source of the water analysis available. Fortunately, all of its volumes have been digitalized by Humboldt University in Berlin, and published online. For the history of engineering and technology, it is a great source. It was founded in 1820 by chemist Johann Gottfried Dingler, was published for 111 years, and covered all topics from agriculture, mining and metallurgy to machine construction, chemistry, geology, electrics, and many more subjects. This journal apparently has quite a bit of history. The original source for this analysis is Dingler’s Polytechnisches Journal, volume 187. ![]() Unlike the English translation, the German original at least references the original source other than just specifying the author, Lermer. It does specify the amount of residue after the water has been evaporated (in grams), but that was it. One problem with the analysis is that it doesn’t specify any units for most of the numbers. It’s actually the English translation of a German book. I can now say that this has changed (kinda), because I found a source quantifying the chemical compounds in the brewing water of the Klein-Schwechater brewery.īy pure accident, I stumbled upon an analysis of the brewing water (well water) of the brewery in Klein-Schwechat, in the book “ The Theory and Practice of the Preparation of Malt and the Fabrication of Beer, with Especial Reference to the Vienna Process of Brewing” by Julius E. The only point that was speculation on my side was the water profile. The last time I blogged about Vienna lager, I wrote down everything we know about the historic specifications of the beer style and how it was brewed in the last few decades of the 19th century.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |