A large quantity of liquor applied to the grist is less heated than a small one, by the power of effervescence. The least quantity of water, necessary to shew that power, must be just so much as the malt requires to be saturated, which we have seen to be double the volume of the grain. When more water than this is applied to the grist, the real effervescing heat is by so much lessened, being dispersed in more than a sufficient space. A table shewing the heat of effervescence for every degree of dryness in the malt, can only be formed from observations. To apply this table to practice, and to find out, for any quantity of water used in the first mash, the degrees of heat produced by effervescence, three times the volume of the grist must be multiplied by the number expressing the effervescing heat for malt of such a degree of dryness, and this produce be divided by the real volume of the whole mash. A TABLE _shewing the heat occasioned by the effervescing of malt, for its several degrees of dryness_. Dryness Heat of of malt. effervescence. 119° 0 124 3-1/2 129 7 134 10-1/2 138 14 143 17-1/2 148 21 152 24-1/2 157 28 162 31 167 35 171 38-1/2 176 40 Malt dried only to 119 degrees, raises no effervescence, and the strongest is generated by malt dried to 176 degrees; the heat produced by this amounts to 40 degrees, but the number of effervescing degrees, in this or any other case, are reached but from success attending our endeavours, ultimately to penetrate the malt by heated water, or not until the grist is perfectly saturated, which, in point of time, generally takes up the whole space of the first mashing and standing; the air, therefore, cannot cause any diminution of heat, an incident which affects considerably every subsequent mash. The little copper being more distant from the mash tun than the other, the water there prepared, in its passage to the goods, loses some part of its heat. And in proportion to the quantity of water used, to the number of the extracts that have been made, and according as the mashes have more or less consistency, in the same time do they part with more or less of their heat. Observations made separately upon strong and small beer, have shewn the proportions of this loss to be as follows: _For strong beer._ Mashes 2d 3d 4th 5th Heat lost 8° 12° 8° 8° _For small beer._ Mashes 2d 3d 4th Heat lost 8° 16° 20°