The degree of heat which in malt divides the period of germination from that of inaction, we have found to be 119; the grain then is perfectly white, and shews little if any sign of effervescence; the first change, fire occasions therein, is to impress it with a light yellow color; this takes place at 129 degrees of heat, an alteration which can proceed from no other cause, but, in removing its original whiteness, to have expelled some of its primitive parts. The difference then between these two numbers of 10, specifies, in degrees of Fahrenheit’s scale, the number of properties constituting barley, malt. It must be confessed this is establishing a principle of the art of brewing, upon the uncertain report of our senses, as perhaps our sight may deceive us in fixing this change of color exactly at 129 degrees; but we know white and black to be the two extremes of the dryness of malt, and that the middle color between them is brown, which being compounded of yellow and red, these four tinges, equally divided, as we have done in the foregoing tables, will corroborate our fixing the teint of yellow at this degree. The table shewing the tendency beers have to become fine, was formed from experiments made on brewings, whose governing medium heats were from 134 to 148, the proportion in point of time given by these, justifies the division between immediate pellucidity, at 119, and that taking place at two months, or 129 degrees. So from hence we may be satisfied, however an absolute perfection cannot be depended upon, yet this being the most exact division our senses afford, it approaches so near to truth, that if any mistake remains, it can be but trivial, compared to the latitude of errors, fermentation and time correct. But this number, 10 degrees, denoting the quantity of fermentable parts, must lessen in proportion as a continued, or a greater heat deprives the grain of more properties. A speedy spontaneous pellucidity is the effect of the whole fermentable parts; malt affected by heat, conveyed either through air or water, or through both, (so the medium of these exceeds not 138 degrees,) if assisted by the acids gained to the drink by long standing, such will obtain transparency. Beers, then, intended to be formed of themselves to become fine, in the calculations used to discover their elements, so many of the members of the constituent parts must be implied, as corresponds with the time the beer is intended to be kept; but when beers are made intentionally to require precipitation to become fine, in such proportion as we purpose to impress opacity on the drink, we must, in the calculations made to discover the temperature of the extracts, imply only so many of the constituent parts, as correspond to the medium heat which will occasion this foulness. These few observations shew the necessity of establishing this fundamental doctrine, the use of which will obviously appear in practice.