method to that mentioned in the preceding article must be requisite in making the extract; so that no advantage can possibly be gained by it, but the contrary, as it only in other respects creates delay.
Another equally useless process is that of drenching the malt with great additional quantities of water, at high temperatures, after it has been already exhausted, for the purpose of squeezing, if possible, a little more extract out of it, the parties thereby conceiving that they gain considerable advantages over their less scientific neighbours. Any additional extract gained, or rather supposed to be gained, by this process does more harm than good; it is only robbing the cows, and answers no other earthly purpose.
Beer, when brewed with such raw worts, although it may show a little additional fallacious gravity by the saccharometer, will taste much weaker, and sooner go to decay, than that of less apparent gravity, in which these extraordinary raw worts have not been used.
On the Use of Hot or Cold Water in the last Mashings.
There is perhaps no profession in which effects are more generally attributed to wrong causes, than in that of brewing: any deviation, therefore, from old usages would be considered dangerous, and should the brewing turn out in any way different
