however, at first very slowly, so as to bring up the heat gradually, at the same time mashing during the whole process. In a very short time a complete change will be observed in the appearance of the mash. The extract, which before had a milky white appearance, will almost instantaneously become more transparent, and a fine thick frothy head will appear all over the tun. The extract is then thoroughly formed, and the quantity of liquor may be then proportioned to the quality of the intended beer: say for beer of very high gravities, not more in the whole than two barrels and a-half per quarter, but for beer of lower gravities, perhaps, even three barrels per quarter may be found most advantageous.
Having thus made sure of a proper extract, there can be no advantage in allowing the mash to stand very long before running off the worts. An hour and a-half at the utmost is quite enough. In imperfectly made malts, that is, malt not sufficiently grown on the floors, as shown by the spires not being well up the backs, it may be advisable to grind such lower or finer. It may be better also to commence mashing at a lower temperature of not less than 10°, say 160°, taking care, however, to bring up the heat before leaving off mashing, so as that the tap or worts may run off the tun at a heat of from 148° to 152° as usual.
