in the last mash or for return worts, they get a little additional extract from the malt. This, if it be so, can only proceed from the solution of a small portion of the hordein, which is always more or less left in the malt, according to its quality, and which, without these high heats, would not be acted upon. This additional extract, however, will be found at all times more detrimental than useful, and should. never therefore be attempted.
As any of the above-mentioned causes may produce Grey Beer, the greatest care and attention is absolutely necessary in making the extract. But if the rules as laid down in this treatise for mashing be strictly adhered to, none of the above mentioned errors are likely to take place, and the risk of having Grey Beer will consequently be greatly diminished.
Beer, when brewed from malt which has not had time to get cool after being taken off the kiln, very generally becomes grey.
CASKS.
Seasoning new Casks for Use.
As new oak staves contain a considerable quantity
of gallic acid and tannin (tannic acid), it is ad-
M
