Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
feculency .
Etymologies
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Examples
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From that degree of heat the decomposition goes on in the clarifier till the juice is drawn, and continues in the grande so long as there are feculencies left.
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In separating the feculencies from the juice and uniting them in large flakes, lime dissolves a portion of them and forms with them coloring matter, which we all know at once discolors the juice, when lime is used in excess.
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Heat and alkalies acting in them upon the accumulated feculencies of one, two, or three charges, dissolve a much larger portion of those feculencies than they can possibly do in the grande.
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The general practice is to bring them to that point without scumming, to let the feculencies separate from the juice by cooling and by rest, and to wash out the clarifiers every second or third time they are filled.
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The expression "tempering" has, I presume, been, adopted in consequence of the use of tempered lime for the purpose of precipitating the feculencies, held in solution in the cane juice, into a state of suspension; and clarification is the process by which we afterwards clear the liquor of these and other foreign matter.
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A portion of them is removed before they begin to decompose, and the process goes on, so that before the juice reaches the boiling point nearly all the feculencies are removed, and the source of coloring matter is removed with them.
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When employed in the usual way of colour, with this precaution, the colouring and preserving parts unite with the beer, and the gross charry parts precipitate with the lees, and other feculencies in the tun, previous to cleansing, adding a firm and keeping quality to the beer.
The American Practical Brewer and Tanner Joseph Coppinger
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It has a bitter, saline taste; 100 parts consist of 64.5 acid, 35.5 lime, and it is easily recognisable by its taste in the molasses made from sour cane-juice: so that, supposing the cane-juice sour, every pint of acid present would require nearly half a pound of lime for its neutralisation, independent of the quantity required for the tempering or precipitation of the feculencies contained in it, and would result in the formation of one-and-a-half pound of the above mentioned highly deleterious salt.
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The fire must next be cautiously and gradually raised to the point of boiling, when it must again be slackened, and the whole left to stand for about forty minutes, by which time the mass of feculencies will have risen to the surface, when the clear liquor underneath may either be drawn off by a siphon or cock; the whole may be filtered as Mr. Fownes recommends, by which means the liquor would be more effectually clarified, and much, if not all, the subsequent labour of skimming dispensed with.
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By thus running the worts from one cooler to another, you afford them the opportunity of depositing in each their feculencies, and coming nearly fine to the fermenting tuns, which should be sufficiently elevated above the troughs and casks to be filled, so that the operation of cleansing may be easily performed by one or more leaders, to communicate with a two or three piped tun dish, capable of filling two or three casks at a time.
The American Practical Brewer and Tanner Joseph Coppinger
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