of subcarbonate of soda or potash. As we have already stated, long boiling produces no preservative quality in the beer. Boiling for more than an hour is, therefore, unnecessary for the first worts.
The worts of the third mash should be allowed to run, when the copper of the first worts begins to boil, thus allowing one hour for preparing the second boiling. The time of boiling the second worts must be regulated, of course, by the strength of the beer we intend to produce. Where the worts are boiled off at one boiling, the same course must be pursued; the only difference being that the third tap may be allowed to run a good deal sooner. All this, however, will be more thoroughly explained, and better understood, by referring to the practical brewings at the end of this book.—See "Mashing" for calculating the gravities.
A very desirable appendage for summer brewing, is a refrigerator, for cooling the beer to a certain temperature, after having thrown off its yeast. Beer must be cooled down to a temperature of at least 60° F. before it will become bright. We have not yet alluded to the necessity of cleanliness in every department, and in summer brewing particularly. In summer, every vessel employed should be well washed after every process, and once a week a solution of chloride of lime ought to be employed in doing so. We will now conclude our remarks on summer brewing, by
