138 Heat of the first extract. 158 Heat of the last extract. ---- 296 ---- 148 Mean heat of extracts. 124 Malt’s dryness. ---- 272 ---- 136 Mean of Malt’s dryness and heat of extracts. 1 Value of hops. ---- 137 Medium intended, as above. ---- The elements for forming common small beer, when the heat of the air is at 40 degrees, independent of the proper division of this heat, adequate to each Mash. Malt’s Value of Whole First Last dryness. hops. medium. heat. heat. 124 1 137 138 158 2 2 The medium of the heat lost in the mash ton, amounting to two degrees, is added to the heat of the first and last mash, in the following table. A TABLE _of the elements for forming common small beer, at every degree of heat in the air, with the allowance of two degrees of heat, in the first and last extractions_. Heat Malt’s Value of Medium heat First Last of air. dryness. hops. of the heat. heat. processes. 35 122 1 135 138 158 40 124 1 137 140 160 45 125 1 140 145 165 50 127 1 143 149 169 55 129 1-1/2 146 152 172 60 130 2 148 154 174 From due observation of this table, it appears, how necessary it is for brewers to be acquainted, not only with the daily temperature of the air, but also with the medium heat of such spaces of time, wherein a drink like this is expected to preserve itself. This I have estimated for every 14 days; (page 150) but as the event may not always exactly correspond with our expectations, an absolute perfection in this drink, as to its transparency and soundness, is not to be expected. It greatly depends on the care and attention given to it, and on the temperature and quiescent state of the cellars it is placed in. The first of these circumstances is often neglected, and the other hardly ever obtained, as the places, where common small beer is kept, are generally the worst of the kind. In keeping beers, every circumstance is assistant to form them so as to obtain elegance in taste, strength, and pellucidity, either spontaneously or by precipitation, but in common small beer; from the shortness of its duration; and from the many complicated incidents that occur; only the medium of the effect of these can be attended to; which governing medium, in general, differs so much from those which form more exact fermentable proportions, that in these extracts, there cannot be expected that near resemblance to natural wines, which, under more favorable management, it is capable of.