ing, so that only one per cent. of that substance is left in the malt; now, whence can that excess of gluten proceed? but were it even so, such excess could very easily be got rid of. But we shall not at present pursue this subject further: it is no doubt presumption in me to differ in opinion from so high an authority as that of Liebig, but still, as a practical man, I am anxious to proceed according to ascertained facts.
We shall now describe the process of fermentation as carried on in this country, in order, if possible, to discover in what the Bavarian mode excels it. The great object of both is to avoid acidity, and before the introduction of what I call the galvanic apparatus into our breweries, we were as little liable to acidity as our neighbours: now, however, it may be different. Our process of mashing or making the extract, if properly conducted, need not exceed at the utmost six hours, by which time everything that is of any value in the malt will be obtained, and thus the risk of harm, which is likely to occur to the worts when the longer process is employed, may be avoided.
The whole of the worts should by this time be in the copper, even if two boilings be necessary: more than two boilings are now but seldom used.
In moderately cold weather, an experienced brewer can always conduct his fermentations at temperatures of from 50° to 75°, or, at events,
