gyle-tun. The only difference that can then arise must proceed from the difference of evaporation from the wort in the coolers, which will be found to vary more or less according to the state of the atmosphere. Our beer, therefore, must be a little stronger or weaker accordingly; but the aggregate gravity will be found to correspond very nearly with the calculation made from the unboiled worts; and the brewer, by a little attention, will soon be enabled to judge of the quantities to be turned out of the copper, so as to correspond with the evaporation which he may expect.
RAW OR RETURN WORTS.
Raw or return worts are now universally used in all great brewing establishments. It is, however, a very questionable point, whether the apparent extra gravity derived from the said raw worts, is of much value, or even worth taking. In brewing ale or any description of beer of very high specific gravity, raw worts cannot well be dispensed with, as we should not get the proper extract from the malt, so as to throw it into the beer, without turning over in the mash-tun a much greater quantity of liquor than is wanted for the production of beers of that gravity; but wherever we have an opportunity of turning over the malt about six barrels per quarter,
