320 CASKS MALT MASH-TUB COPPER. 



be communicated to the beer, and render it disa- 

 greeable to the palate and stomach, or even totally 

 useless. NEW CASKS will require some time for 

 cleansing and seasoning, and, perhaps, dependent 

 on the nature of the wood, some will always com- 

 municate to the beer a slight taste of wood, on their 

 first using. If the malt be new, after grinding, it 

 should be exposed to the air on A DRY FLOOR, two 

 days previously to its being used; if old, half the 

 time may suffice. Brown malt requires a longer, 

 perhaps double the time. MALT should be only 

 crushed or broken, not reduced to flour by the 

 mill, which renders the beer turbid. 



To speak in this place particularly of the (MASH- 

 TUB) it is usually, and indeed most conveniently, 

 made with a SPIGOT externally, near the bottom, to 

 run off the worts into the tubs ; or, in some parts 

 of the country they make a hole in the centre of the 

 bottom, thrusting through it A STAFF, fitting the 

 hole, from which to let out the worts, the staff 

 being of sufficient length above the tub, in order 

 to being laid hold on and managed. The thing, 

 however, being troublesome, is now very seldom 

 used. The wooden grating has superseded the old 

 basket, to keep back the grains and refuse, and to 

 run the worts off fine. The entire false bottom is 

 consequently disused. The COPPER being fitted, 

 and every necessary preparation made, over night, 

 let the brewer commence his operations EARLY IN 

 THE MORNING, that his worts may be cooled in good 

 time, and if possible set to work in the afternoon. 



The FERMENTATION may continue two days, ac- 



