"In boiling, both time and the curdling or breaking of the wort
should be consulted; for if a person was to boil the wort an
hour, and then take it out of the copper before it was rightly
broke, it would be wrong management, and the drink would not be
sine and wholesome; and if it should boil an hour and a half, or
two hours, without regarding when its particles are in a right
order, then it may be too thick; so that due care must be had to
the two extremes, to obtain it in its due order; therefore, in
October and keeping beers, an hour and a quarter's good boiling
is commonly sufficient to have a thorough cured drink; for
generally in that time it will break and boil enough; because in
this there is a double security by length of boiling, and a
quantity of hops shifted; but in the new way there is only a
single one, and that is by a double or treble allowance of fresh
hops boiled only half an hour in the wort; and for this practice
a reason is assigned, that the hops, being endowed with
discutient apertive q