FIRST AND SECOND MASH. 



vessel may be easily ascertained by dipping in the 

 stick." 



The LIQUOR in the mash tub having cooled to the 

 proper degree, or been reduced, if necessary, by 

 the addition of cold, pour the malt upon it gradu- 

 ally, and let it be stirred briskly, during eight or 

 ten minutes, to prevent its balling, or sinking in 

 lumps, which it is said will have some influence in 

 causing the beer to turn sour. COVER up closely, 

 and leave the mash- tub undisturbed two, or two 

 hours and a half (standing too long on the grains 

 might sour the worts); then draw off from the 

 spigot, into the sweet-wort tub or cooler, having 

 previously racked off and returned several gallons 

 of the wort until it run fine ; afterwards draw the 

 whole off clear of the grains. About nine or ten 

 gallons will run off, allowing, as has been stated, for 

 the absorption of the malt, which will be from three 

 to five gallons of water per bushel. When the cop- 

 per is too small, cold water will at once reduce the 

 temperature and increase the quantity to the re- 

 quired amount. 



The SECOND MASH. The mash-tub being clear, 

 the spigot fast, and the second copper of water 

 boiling, reduce its temperature to 160 degrees (by 

 thermometer or common rule as before), or ten de- 

 grees lower than for the first mash, and pour into 

 the mash-tub 16 gallons, stirring as before. The 

 grains cannot absorb so much as at first. COVER, 

 and leave an hour and a half, then draw off. As 

 soon as the wort runs low, it is usual to pour three 

 or four gallons of warm liquor upon the bottom, 



