If the extract be thoroughly made in the first mashing, the after temperatures of liquor are but of little consequence, at least if not taken too high; say not above 190°. By so doing, we run no risk of extracting from the malt those ingredients which could not improve the beer; for the after temperatures, therefore, we refer to the formulae, and shall now proceed to the first, or what is called a party-gyle, where two sorts of beer are produced from, the same brewing.
PARTY-GYLE.
In this case there were three coppers, affording ample accommodation for any manner of working.
1st, or liquor copper, containing 120 barrels.
2nd, or wort copper, containing 140 barrels.
3rd, or little copper, containing 27 barrels.
Here the malt was all ground into sacks, and could of course be turned into the mash tun at any time. Let it then be placed conveniently for throwing it into the tun, sack by sack, as soon as the mashing machine has been put in motion as afterwards described. Let the first copper, either the previous evening, or very early in the morning you
