4th Liquor. Charge little copper }| | | | 1 inch 1/2 above brass, cool in to }| | | | 6 inches 1/4 above brass, mash 1/2 }| 160 | 161 | 160 | hour, stand 1/2 hour, to come down }| | | | 160 degrees. }| | | | | | | | 5th Liquor. Charge little copper }| | | | 1 inch 1/2 above brass, cool in to }| | | | 6 inches 1/4 above brass, mash 1/2 }| | | | hour, stand 1/2 hour, tap to come }| 161 | 160 | 161 | down at161 degrees--3 wort came }| | | | in 25inches above brass, went out }| | | | 13 inches above brass. }| | | | | | | | Length 27 barrels 3/4. | | | | SECTION XIV. _Of the disposition of the Worts when turned out of the Copper, the thickness they should be laid at in the Backs to cool, and the heat they should retain for fermentation, under the several circumstances._ When a process of brewing is regularly carried on with two coppers, the worts come in course to boil, as the extracts which formed them are produced. It would be tedious and unnecessary to describe the minutest parts of the practice; which, in some small degree, varies as brewing offices are differently constructed, or the utensils are differently arranged. Without the assistance of a brewhouse, it is perhaps impossible to convey to the imagination the entire application of the rules before laid down, but with one, I hope they need little, if any, farther explanation. The worts, when boiled, are musts possessing an intended proportion of all the fermentable principles, except air; this was expelled by fire, and until their too great heat is removed, cannot be administered to them.