will do this effectually, and also keep the worts in a state of constant motion, which is also a great preservative; and if a portion of the hop dreg has been allowed to pass over along with them into the coolers, there will then be but little danger of their becoming tainted in cooling at any time.—See article on Hop Dreg.[deeplink needed]
It was believed by many brewers, that worts ought never to be stirred on the coolers at all; but as this old and erroneous opinion appears now to be pretty nearly abandoned, it is needless to say any thing more on the subject.
We are told that some brewers have now acquired such faith in refrigerators, as to think that they may dispense with coolers almost entirely. We strongly fear, however, that before the end of the first summer, they will have reason to repent of this over confidence, and lose more by the deterioration of their beer than the first cost of new coolers.—See article on Refrigerators.[deeplink needed]
A great deal of attention has lately been bestowed in the brewery, upon various mechanical arrangements, for the purpose of saving labour, &c.; but many of these changes seem to have been adopted, without any regard to their probable consequences.
Were our brewers, however, as has been already observed, to devote a little more attention to chemistry, they would soon discover, that, notwith-
