sour is often perceptible in the stronger ales, in a very short time, when they have been brewed with slack-dried malt, or with malt which has been allowed to imbibe moisture.
We trust enough has been said upon this subject to induce all brewers to be particularly careful, when selecting their malt, to avoid such as has not been thoroughly dried. After such malt has been chewed in the mouth, and squeezed between the thumb and finger, a rawness in the smell is quite perceptible, which is never the case with that which has been well cured. All such malt ought to be re-dried on a kiln until all moisture is expelled.
Hops for Pale Ale.
When brewing ales intended for long keeping or warm climates, it is perhaps necessary to be very careful in the selection of hops. The best East Kents, or North Clays, are considered as having the most preservative quality, being stronger than others. Many are in the practice of selecting the palest that can be procured, merely on account of their colour.
On the same principle, however, as with regard to malt, we recommend those of a fine straw-colour, as having attained greater maturity before being picked; and also as being better cured or dried upon the kiln.
Pale green hops are subject to the same excep-
