coagulation. The change of colour in the extract, and afterwards the white froth on the top of the mash, is an indication which cannot be mistaken, that the extract is then thoroughly made, and all further keeping up of temperature totally useless. This being the case, no other process could do more, and thus all pretended secrecy and mystery generally observed as to the proper mashing temperatures, are now fully disclosed and explained.
By thus commencing the process, we get about two-thirds of the whole extract of the malt in the first tap or wort, instead of only about one-half, when only two barrels of liquor per quarter are turned on; and the worts will be found fully strong enough, with proper management, for producing ale of almost any gravity which may be wanted.
If, therefore, we get in the first mash two-thirds of the extract, instead of only one-half, as by the other process, we must thus greatly facilitate our after proceedings, which is the great point aimed at. As we have now only left in the grains little more than one-third in place of one-half of the extract, the portion left being also of less gravity per barrel than it would otherwise have been, is therefore the more easily obtained in the after mashings. It must accordingly, we think, appear that by the mode of proceeding above recommended, we take the most safe and effectual means of procuring the best extracts.
