as to admit of a free current of air round the coolers.
In building, the boiling and mashing departments ought to be kept separate from the cooling and fermenting departments. This arrangement will prevent the steam retarding the cooling of the worts, and also from coming into contact with the fermentations, which has often an injurious effect.
If a current of steam be directed over a gyle of beer in a vigorous state of fermentation, the head will very soon drop. If a fermenting tun be placed directly under an iron-jack or hop-back, on the boiling worts being turned into the jack-back, the head on the worts, however vigorously going on, will very soon drop.
Size of Copper.
The size of the copper or coppers and mash-tuns must be proportioned to the quantities of malt to be brewed.
Where there is but one copper it is much better that it should be too large than too small, as a large copper gives much greater facility in going on with the process, and also often enables the brewer to boil all the worts at once; thus saving both time and fuel. The copper should, therefore, contain from four to five barrels for each quarter of malt to be brewed; or say for 10 quarters, 50 barrels, and so on. By inserting a damper in the flue, say about
