gravities than those actually produced. This is a point seldom thought of. They should, therefore, be occasionally tried by dipping them in the water used for brewing, at a temperature of 60°, when, if the water do not cut the stem of the instrument at the proper point indicated as the water line, the instrument should be adjusted. Many Irish brewers, by calculating in the above-mentioned erroneous manner, are led to believe that their practice must be far superior to that pursued in the Sister Island, or that their malt must be of better quality. Neither of which, however, is the case.
DIASTASE.
Little more has been elicited of the nature and powerful action of Diastase in the mash-tun, since our first publication. The minute directions given as to the first mashing temperatures, are calculated to secure as perfect and sound an extract, as the action of Diastase can produce. If, therefore, the indications before mentioned be shown, we may rest satisfied that as good an extract has been made as the malt used can possibly produce, at least in sound wort. If the indications do not take place, it must proceed either from bad manipulation, or
