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Rh for the same brewing: the difference in produce, however, was so trifling, as to make it a matter of little importance which was used. Perhaps grinding will yield a little more from coarse imperfect malts.

Many brewers think, if the pickle is at all broken, it is better than finer grinding or crushing. These, however, attach immense importance to the brilliancy of the first tap or wort. If the extract be thoroughly made, as will be afterwards explained, the brilliancy of the tap is of little consequence.

Malt, when ground, should never be allowed to remain in sacks, or be in any way exposed to the atmosphere. From exposure it imbibes moisture, and hence acquires acidity. We have invariably seen tainted or unsound worts produced from malt thus exposed.

All brewers who make their own malt, have kilns always at hand; and there can be no doubt that every brewer who can command the means, ought to make his own malt: he can then at all times so modify the colour and flavour, as to produce in his beer those which are most desirable to his customers. When the brewer is necessitated to purchase instead of making his malt, it is in all cases very desirable that he should have a kiln in his premises, for the purpose of re-drying malt which has suffered injury by exposure to the atmosphere,