for the brewing, so as not, in any way, to delay the process.
10 A.M.—Now let run over the malt in the mash-tun, not from under the false bottom as done in the first mash, fifteen barrels of liquor, at a temperature of 185°. As soon as the goods have risen, let the worts run into the underback, upon the first tap. It sometimes happens with inferior malt, or too low grinding, that the grains will not rise, in which case they must be roused by the mashing machine. The second mash produces fifteen barrels and a-half, at 18 lbs.; and as the temperature is considerably higher than the first worts, it also raises their temperature, which tends to prevent their getting tainted; a few handfuls of hops should be sprinkled over them in the underback. There should now be left in the copper only the quantity to be used for next mash, say eight barrels, at any temperature below 165°. Now (11 o’clock) turn these eight barrels over the goods as before, and immediately pump the worts from the underback into the copper; let the eight barrels run as before directed, and pump them into the copper as they run from the mash-tun into the underback. Now, as there is no raw wort, run two or three barrels of cold liquor over the goods or grains in the mash-tun, to wash out any little saccharine which may remain.
