Malt, just, or but lately, taken from the kiln, remains warm for a considerable time. Until the heap becomes equally cool with the surrounding air, it cannot be said to be mellow, or in a fit state to be brewed: its parts being harsh and brittle, the whole of its substance cannot be resolved, and the proper heat of the water, which should be applied to it for that purpose, is therefore more difficult to be ascertained. The practice of those maltsters, who sprinkle water on malt newly removed from the kiln, to make it appear as having been made a long space of time, or, as they say, to _plump_ it, is a deceit which cannot too much be exposed. By this practice, the circumstance of the heat, and harshness of the malt, is only externally, and in appearance, removed, and the purchaser grossly imposed on. The grain, by being moistened, occupies a greater volume, and, if not speedily used, soon grows mouldy, heats, and is greatly damaged. The direct contrary is the case of malt which has been made a long time: the dampness of the air has relaxed it, and so much moisture has insinuated itself into the grain, that some doubt must arise how much hotter the mash should, for this reason, be. Yet, supposing no distemper, such as being mouldy, heated, or damaged by vermin, it is observed, malt, under this circumstance, may more certainly be helped in brewing, than those just abovementioned. From what has been said, it appears how necessary it is to procure malt which has been properly steeped, germinated to its true pitch, and dried by a gentle, moderate heat, so as the moisture of the corn be duly evaporated, then cured by just so much fire as to enable it to preserve itself a due time, without being blown or burnt. How easy it is to regulate this process in the cistern, in the couch, on the floors, and on the kiln, when the malster, intends no artifice to save his excise, I need not say; but with what certainty and ease the whole might be carried on by the help of the thermometer, I leave such to determine as are modest enough to think, that the art may be brought to more accurate rules than those of the bare report of our unassisted senses. As such rules may easily be deduced from the principles here laid down, I shall not be more particular in shewing their application, as not being my immediate purpose, nor my business as a brewer: nor have I leisure, or the conveniency of a malt house, to make experiments of this sort; yet with truth it may be said, that such as would not be disappointed in their brewing, must take care not to be deceived in their malt. This, however, being but too frequently the case, we should constantly be on our guard against its defects, and know how to correct them. If it is treated in the same manner as if it was perfect, the well-malted parts alone will be digested. If too slack dried, it may be corrected by an addition of heat, if over-dried, or injured by fire, it may proportionably be helped.