Page:A Practical Treatise on Brewing (4th ed.).djvu/149

Rh perhaps much better for its preservation, than by any other process.

We may also observe that the malt generally used for brewing in Autumn, is that which has been kept over the season; and in many cases will be found to have got slack or moist from exposure to the atmosphere. Malt of this description, as already stated, always produces unsound worts, and consequently, unsound beer. Malt in this state should, therefore, always be re-dried on the kiln before being used in brewing.



has already been stated that a brewer, on going from one brewhouse to another, often finds it impossible to produce beer which is equally good in his new situation. This has been found to be the case even when all the materials have been furnished from the same stock. How is this to be accounted for? In days of yore it was attributed to witchcraft, and even now there are many who