equally well, and if the malt be sprinkled with a little water when put upon the kiln, it not only tends to lessen the decrease, but makes it taste as well and as brisk as if it were new. Maltsters generally strongly object to redrying, both on account of the expense and the decrease of measure, and consequently expect to make a charge for it; but the additional extract obtained, and the superior quality of the beer, will more than compensate for the extra expense. It would indeed be desirable on all occasions where malt has been kept over the season, without being entirely excluded from the air, to redry it before using, particularly when stock beer or that for exportation is wanted. This treatment will always make safer work, and perhaps prevent those complaints and losses, which might otherwise occur. It may be objected that redrying makes the malt a little darker in the colour, and of course the ale also. This, however, will be no objection to good judges, and real ale drinkers; all they look to is brilliancy, soundness, and fine flavour, and if the colour pleases them, others will soon yield to their opinion, and ale of a pure amber colour, as being generally more sound, will always be preferred by real judges to that which is paler. Fashion in this, as in other things, has very much altered since our forefathers were wont to sing,—"Now we’ll quaff the nut-brown ale,” &c.
