18 inches above the crown, any copper can be made to boil 10 barrels or less, without injury to itself. This damper being shut, and another opened higher up, the copper becomes serviceable to its full extent. We have seen a copper containing only 42 barrels for mashing 18 or 20 quarters of malt: this caused such delay in the process, as was often very injurious. There was no occasion to brew more than eight or nine quarters at a time, which could be done well and safely; but it was with the greatest difficulty that the proprietors were persuaded to adopt that alteration, and it is doubtful if they altogether now adopt it.
Size of Mash-Tun.
The mash-tun should contain nearly four barrels for every quarter of malt to be brewed. This enables us to turn on a sufficient quantity of liquor for making a large extract in the first mash, which will be found the most beneficial mode of brewing every kind of beer. We do not, however mean that a large quantity of liquor should be turned on at first.—See MASHING.
The under-back must be proportioned to the mash-tun. In some newly constructed brew-houses there are no under-backs, which is a great improvement. The liquor boiler and mash-tun are placed high enough to command the wort-copper. The worts then run directly from the mash-tun into the
