double work. The steam, also, by again passing through the drier malt on the top, tends to render it tough. If the kilns be properly constructed, turning is not only unnecessary, but injurious, until the malt be nearly ready for removal from the kiln, when several turns, with a brisk fire, may be necessary to render the dryness of the malt uniform; by which, also, the malt will be rendered uniformly mellow.
This, perhaps, may be thought merely theoretical; but the author’s own practice as a maltster, and also that of several experienced maltsters, to whom it has been communicated, and by them adopted, will prove the contrary.
Selecting Malt for Brewing.
It is of material consequence to the brewer to have the best malts for the purpose of brewing. Some brewers, when working with inferior malt, think that an additional quantity will compensate for quality. This is, however, an erroneous opinion. Inferior malts can never impart the same mellowness and richness to ale or beer as those of superior quality. From using inferior malt, we also run a risk of having unsound worts. The best, therefore, will be found the cheapest.
