pipes), although more troublesome, will be found safer, as far at least as regards perfection in beer.
Several plans might be suggested of getting through the process of cleansing as quickly and with as little waste as by long chains of pipes.
Of Metals, such as are generally used in the Brewery.
It is now beginning to be admitted by many well-informed brewers, that metals, generally speaking, had better be dispensed with in the brewery, in all cases where their use can possibly be avoided, as they find that they often tend to injure the beer, particularly in the coolers and tun-room. As some metals, however, are more detrimental than others, it may be well to point out such as ought particularly to be avoided on account of their injurious effects.
All salts of lead or of zinc are poisonous, and should, therefore, be avoided in every department of the brewery. Lead becomes oxydized, in the presence of carbonic acid and stale beer, and should not, therefore, be allowed to come in contact with either in the brewery. Zinc also, in many cases, may be found very detrimental. All salts of copper are also poisonous; but when vessels of this metal are kept clean, as in coppers or boilers for water or worts, they are then not found to be injurious; but they should always be kept well scoured and bright. All salts of iron are harmless, if not
