small beer, or make it better, they sprinkle over the same mash an additional quantity of fresh malt, and again proceed with the mashing as before; this is called caping on for the small beer.
This manner of caping on, however, is by no means the most profitable mode of proceeding, as the new malt will not give so good an extract as when differently treated. The small quantity of new malt, instead of being sprinkled on the former mash, should, in the first place, be mashed regularly by itself, as if intended for a separate brewing; and, when the extract is fully formed, should be thrown into the mash-tun with the other malt, and the mashing be then proceeded with as usual. The fresh malt when treated in this way will be found to be more productive, and give a better extract, than when sprinkled over without mashing. This mode of treatment may be managed with but very little trouble. The small quantity of fresh malt used may be placed in an open-headed butt or puncheon, or whatever other cask may be found suitable, and the mashing be then proceeded with as usual. When the extract is thoroughly made, it may be thrown into the tun; or, to save time, the little mash may be made while the last tap or worts are running from the mash-tun. These little improvements, which are but seldom thought of, will be found to be well worth the trifling extra trouble they require.
