While the malt is new, if the fire it has received from the kiln has not sufficiently spent itself, this additional heat is not easily accounted for. This is likewise the case, when malt is laid against the hot brickwork of coppers; and, on the contrary, a loss of dryness may be occasioned, if the store rooms are damp. The artist should be attentive to all these incidents; the not pointing them out might appear neglectful; enumerating more would exceed the bounds of use. Small grists brewed in large utensils lose their heats more readily, by laying thin, and greatly exposed to the air; and, on the contrary, a less allowance, for the loss of heat, is required in large grists, and to which the utensils are in proportion. This really is the only difference between brewings carried on in large public brewhouses, and those made in small private places, in other respects constructed upon the same plan, and with an equal care. Prejudice has propagated an idea, that where the grists are large, and the utensils in proportion, stronger extracts could be forced from the malt, in proportion to the quantity, and that more delicate beers could be made in smaller vessels less frequently used. These assertions, from what has been said, will, I hope, need no farther enquiry: the degrees of heat for the extracts are fixed for every intent, and it cannot be advantageous, by any means, to deviate from them. Brewings will most probably succeed in all places, where the grist is not so large as to exceed the bounds of man’s labour, and not so small as to prevent the heat from being uniformly maintained. The disadvantages are great on all sides, when a due proportion is not observed between the utensils and the works carried on. It will now be proper to continue the delineation of our two brewings, and to put all the circumstances relating to them under one point of view. A brewing for porter or brown strong beer, computed for 40 degrees of heat in the air. 11 quarters of malt, dried to 130 degrees, 132 pounds of hops for 27 barrels 1/2, to go out at 3 worts, 31 Inches above brass. Volume of grist 6,32 Water for first mash 16,00 ------ 22,32 6,32 Volume of grist 6 effervescing degrees. 3 3 degrees for hard corns. ----- ---- 18,96 9 degrees equal to 2 7 Effervescence, per inches 1/4 less cooling table. in for the first mash, ------- (see page 152.) 22,32) 132,72 (6 degrees of heat gained in the first mash 13392 by effervescence. Mashes 1st 2d 3d 4th 5th Deg. of heat, 157° 158° 162° 164° 165° See p. 280. Barrels of water used, 16 8 12 9 9 See p. 284.