The choice of the malt, as to its dryness and color, for brewing this liquor, should be varied in proportion to the several seasons, but custom requires it should be kept nearly to an uniform color. For this reason, when the air is so cold as the lowest fermentable degree, a greater dryness than 119 degrees is required; but the dryness of malt forming only one part of the process, the proper medium directing the whole must be brought to its true degree, by the heat given to the extracts. In the height of summer, malt dried to 130 degrees seems to be the best, as it unites the properties of speedy readiness, preservation, and transparency, and these several characters are, at that time, requisite in this liquor. To come as near as possible to the inclination of the consumers, or to maintain as near as may be an uniform color, if in the hottest season malt dried to 130 is best for this purpose, the mean between this and 119, the first degree that constitutes malt, must answer nearest every intent, when the heat of the air is at 40 degrees. Upon this footing, the following table will, from the proportion of these two extremes, shew the color of the grain for every season of the year. Heat in the Malt’s Value of hops air. dryness. in degrees. 35 122 1 40 124 1 45 125 1 50 127 1 55 129 1-1/2 60 130 2 If common small beer was immediately to be used after being brewed and fermented, and it was free from the incidents, most of which we have just now enumerated, no hops would be required, and the medium degree of the whole process would be that of the lowest dried malt, 119, to be employed when the heat of the air was at its first fermentable degree, or 40, as, with adequate malts, this would make the liquor that would be ready in the least space, and, at the same time, yield its constituent parts; but if small beer was intended to be kept some short time, brewed without hops, and not liable to any accidents, and the process to be carried through, in a heat of air equal to the highest fermentable degree, or 80, in this case the governing medium for the whole process must be the utmost heat the grain is able to endure, where malt charrs, or 175 degrees. As malt liquors are principally affected by heat, we will first proportion the medium heat, directive of each process, for every fermentable degree, without any regard had to any incident whatever, Fermentable Mean heats to govern degrees. the processes. 40 119 45 126 50 133 55 140 60 147 65 154 70 161 75 168 80 175